Ball Canning Recipe For Salsa

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THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

ZESTY SALSA FOR CANNING



Zesty Salsa for Canning image

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

Provided by Marg CaymanDesigns

Categories     Sauces

Time 1h

Yield 6 pints

Number Of Ingredients 9

10 cups roughly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped onions
2 1/2 cups hot peppers, chopped, seeded
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste

Steps:

  • Combine all ingredients except tomato paste in large sauce pot.
  • Simmer until desired thickness.
  • Stir in tomato paste.
  • Ladle hot salsa into hot jars leaving 1/4 inch head-space.
  • Process 15 minutes in a hot water bath.
  • Note: use more hot peppers for a very hot salsa or less for mild.
  • It depends on how hot your peppers are and how hot you like your salsa.
  • I never get close to 2 1/2 cups for our mild salsa.

FIESTA SALSA



Fiesta Salsa image

Tasty salsa is easy using Ball® Fiesta Salsa Mix and either fresh or canned tomatoes.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Yield 32

Number Of Ingredients 4

4 ½ cups finely diced fresh tomatoes
3 tablespoons white vinegar (5% acidity)
¼ cup Ball® Fiesta Salsa Mix - MIX WELL BEFORE MEASURING
2 each Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

  • Prepare canner, jars, and lids according to manufacturer's instructions.
  • Combine tomatoes, vinegar, and Ball® Fiesta Salsa Mix in large saucepan.
  • Heat to a boil. Reduce heat and simmer 5 minutes.
  • Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Process in boiling water canner for 35 minutes, adjusting for altitude.

Nutrition Facts : Calories 8.3 calories, Carbohydrate 1.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 113.8 mg, Sugar 0.7 g

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