🌶️ 45 Jars of Pico de Gallo
60 Pounds of Prep Work – A Canning Victory!
📌 In This Guide
- 📖 The Story
- 📦 The Ingredients
- 🔪 The Prep Work
- 📝 Complete Recipe
- 🥫 Canning Instructions
- ❤️ Sharing with Family & Neighbors
- ❓ FAQ
📖 The Story
60lbs of prep work turned into 45 jars of Pico de gallo
CHOP 50lbs Tomatoes, 15 bunches Cilantro, 20 Sweet onions 6 Jalapeños and 25 limes
What This Means
- 🍅 50 lbs tomatoes – A mountain of fresh tomatoes
- 🌿 15 bunches cilantro – Fresh and fragrant
- 🧅 20 sweet onions – The perfect base
- 🌶️ 6 jalapeños – Just the right amount of heat
- 🍋 25 limes – Freshly squeezed
- 📦 45 jars – A year's worth of pico de gallo!
📦 The Ingredients
🔪 The Prep Work
The Chopping Marathon
- 🍅 50 lbs tomatoes – Washed, cored, and diced
- 🌿 15 bunches cilantro – Washed and finely chopped
- 🧅 20 sweet onions – Peeled and diced
- 🌶️ 6 jalapeños – Seeded and minced
- 🍋 25 limes – Freshly squeezed
- ⏱️ Hours of chopping – A labor of love!
📝 Complete Pico de Gallo Recipe
Ingredients for One Batch (Makes ~8-10 Pints)
- 🍅 10 lbs Roma tomatoes – Diced
- 🧅 4 sweet onions – Diced
- 🌿 3 bunches cilantro – Chopped
- 🌶️ 1-2 jalapeños – Minced
- 🍋 5 limes – Juiced
- 🧂 1 tablespoon salt – Or to taste
- 🧄 2-3 cloves garlic (optional) – Minced
Instructions
- Prep the vegetables – Wash, peel, and chop all ingredients.
- Combine – In a large bowl, combine tomatoes, onions, cilantro, jalapeños, and garlic.
- Add lime juice – Squeeze fresh lime juice over the mixture.
- Season – Add salt to taste.
- Mix well – Stir to combine all ingredients thoroughly.
- Let rest – Let sit for 30 minutes to allow flavors to meld.
🥫 Canning Instructions
Water Bath Canning
- Prepare jars – Sterilize pint jars and keep them warm.
- Fill jars – Pack pico de gallo into jars, leaving ½ inch headspace.
- Add liquid – Add lime juice or water to cover if needed.
- Remove bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
- Process – Water bath process for 15 minutes (adjust for altitude).
- Cool – Remove jars and let cool for 12-24 hours. Check seals.
📄 Pico de Gallo – Complete Canning Guide
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║ PICO DE GALLO – CANNING GUIDE ║
║ 60 lbs Prep → 45 Jars of Fresh Pico! ║
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INGREDIENTS (Per Batch – ~8-10 Pints):
- 10 lbs Roma tomatoes (diced)
- 4 sweet onions (diced)
- 3 bunches cilantro (chopped)
- 1-2 jalapeños (minced)
- 5 limes (juiced)
- 1 tbsp salt
- 2-3 cloves garlic (optional)
INSTRUCTIONS:
1. Dice tomatoes, onions, and jalapeños
2. Chop cilantro
3. Juice limes
4. Combine all ingredients
5. Let rest 30 minutes
6. Pack into sterilized pint jars (½" headspace)
7. Add lime juice or water to cover if needed
8. Water bath process 15 minutes
9. Cool and store
YIELD: 45 jars from 60 lbs of prep!
"60lbs of prep work turned into 45 jars
of Pico de gallo" 🍅🌿
❤️ Sharing with Family & Neighbors
"It's my yearly thing to do and share with family and neighbors."
This is what makes home canning so special – not just filling your own pantry, but sharing the harvest with those you love. 45 jars means plenty to give away!
Ways to Share Your Pico
- 🎁 Gift jars – Tie a ribbon around a jar for a beautiful gift
- 👩👧👦 Family gatherings – Bring a jar to share at dinners
- 🏡 Neighbors – Share with neighbors who enjoy fresh salsa
- 🌮 Potlucks – The perfect dish to bring to any gathering
❓ Frequently Asked Questions
❓ How long does canned pico de gallo last?
12-18 months in a cool, dark place.
❓ Do I need to add acid?
Yes! Lime juice or vinegar is essential for safe water bath canning.
❓ Can I use other peppers?
Absolutely! Try serrano peppers for more heat, or bell peppers for milder flavor.
❓ Why do I need to remove air bubbles?
Air bubbles can affect the seal and the quality of your pico.
❓ What if I don't have a water bath canner?
You can use a large pot with a rack at the bottom.
❓ How do I use canned pico de gallo?
Open and serve! It's already seasoned and ready to eat.
❓ Can I freeze pico de gallo instead of canning?
Yes, but the texture may change. Canning preserves the fresh texture better.
❓ Why 60 pounds of prep?
Because you're feeding family and neighbors – and a year's worth of pico!
📋 Pico de Gallo Canning Checklist
- ☐ 50 lbs tomatoes – diced
- ☐ 15 bunches cilantro – chopped
- ☐ 20 sweet onions – diced
- ☐ 6 jalapeños – minced
- ☐ 25 limes – juiced
- ☐ 45 jars – sealed and labeled!
© HeritageKeepers — 45 Jars of Pico de Gallo | 60 lbs of Prep Work 🍅🌿
❤️ "It's my yearly thing to do and share with family and neighbors." – The heart of home canning!
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