Bigbatchsalsaforcanning Recipes

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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

THE BEST HOMEMADE SALSA FOR CANNING



The Best Homemade Salsa for Canning image

The BEST homemade salsa for canning. Have fresh tomatoes? Then you'll want to make this salsa, either hot or mild. It's so delicious and inexpensive to make!

Provided by Alex Caspero

Categories     canning

Time 1h30m

Number Of Ingredients 8

9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
2 1/2 cups chopped green bell peppers
2 1/2 cups chopped white onion
4 medium jalapeños, chopped (see notes)
8 large cloves garlic, chopped
6 teaspoons canning salt
1 cup white vinegar
1 (12-ounce) can tomato paste

Steps:

  • To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.

Nutrition Facts : ServingSize 2 tablespoons, Calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg

BIG BATCH SALSA (FOR CANNING)



Big Batch Salsa (For Canning) image

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.

Provided by CindyMarie

Categories     Sauces

Time 3h30m

Yield 12-14 Quart, 104 serving(s)

Number Of Ingredients 8

15 quarts tomatoes, cored, peeled, and crushed (about 1 1/2 to 2, 5-gallon buckets of tomatoes)
6 cups onions, chopped (about 4 large onions)
2 cups jalapeno peppers, chopped (25-30 peppers, seeded)
12 garlic cloves, minced
1 3/4 cups white vinegar
3/4 cup sugar
4 tablespoons salt
30 ounces tomato paste

Steps:

  • Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
  • Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
  • Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
  • Ladle hot salsa into jars, leaving ¼-inch head space.
  • Clean rim with damp cloth. Adjust two-piece caps.
  • Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
  • Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.

Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 339.2, Carbohydrate 8.3, Fiber 1.8, Sugar 5.7, Protein 1.4

SWEET SALSA FOR CANNING RECIPE - (4.1/5)



Sweet Salsa for Canning Recipe - (4.1/5) image

Provided by lcj51

Number Of Ingredients 10

2 c. pureed tomatoes
2 c. chopped tomatoes
2 c. chopped mild peppers
1/2 c. pureed hot peppers
1 c. chopped onions
1/2 c. brown sugar
1/8 c. white sugar
3/4 c. apple cider vinegar
3 tsp. garlic powder
1 tbsp. canning salt (not table salt)

Steps:

  • Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, and boil to desired consistency. To can: Fill sterilized jars, divide liquid equally among jars and screw on lids. Process in boiling water bath for 25 minutes. Can be frozen but takes away some of the flavor.

HOMEMADE SALSA FOR CANNING



Homemade Salsa for canning image

Found this on on line awhile ago, made some adjustments for heat and chunkiness. I love this recipe because it cans well and the longer it sits, the hotter it gets. You can chill before serving if you want, but it's great right out of the pantry. Makes a great gift.

Provided by TeleComCal

Categories     Sauces

Time 2h45m

Yield 8-9 half pint jars

Number Of Ingredients 12

7 lbs tomatoes (about 20, Hothouse work well,but combination of hothouse and Romas are my standard.)
6 anaheim chilies, diced
4 poblano chiles, diced
5 jalapeno chiles, diced
3 serrano chilies, diced
2 cups rough chopped yellow onions
1 cup chopped fresh cilantro
5 cloves garlic, minced
1/2 cup white vinegar (5 % acidity)
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • **Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
  • Peel, seed and chop tomatoes.
  • I leave the tomatoes in large chunks for a chunkier salsa.
  • You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
  • Place chopped tomatoes into a colander to drain for 30 minutes.
  • You will want about 14 cups of chopped tomatoes.
  • Chop chiles.
  • Remove seeds.
  • You want about 4 cups total chopped peppers.
  • Set aside.
  • Chop onions, mince garlic and chop cilantro.
  • Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
  • Bring to a boil.
  • Boil 30-45 minutes or until desired consistency.
  • I boil for 20 minutes, we like chunky.
  • Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
  • Return to a boil.
  • Fill hot sterile jars 1/2 inch from top.
  • Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
  • Set each jar into water bath canner right after filling.
  • Bring water bath canner back to boil and bath for 35 minutes.
  • Remove jars and cool on a wire rack or towels.

Nutrition Facts : Calories 126.5, Fat 1, SaturatedFat 0.2, Sodium 318.6, Carbohydrate 27.8, Fiber 6.8, Sugar 17.1, Protein 5.4

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