Bruschetta Style Salsa For Canning 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

BRUSCHETTA-STYLE SALSA FOR CANNING



Bruschetta-Style Salsa for Canning image

This is a wonderful use for all your tomatoes and basil from the garden, perfect to have on hand for a last minute appetizer. I used half plum and half lemon boy tomatoes from my garden. I tripled the recipe without a problem. From "Put a Lid on It" by Topp and Howard.

Provided by Cookin-jo

Categories     Vegetable

Time 1h35m

Yield 3 half pints

Number Of Ingredients 10

3 cups peeled chopped Italian plum tomatoes (about 1 1/4 lbs.)
2 large garlic cloves, minced
2 shallots, minced
1 cup fresh basil, chopped
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon pickling salt
1/4 teaspoon ground black pepper
2 green onions, minced
3 tablespoons tomato paste

Steps:

  • Drain tomatoes then combine with garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a large saucepan.
  • Bring to a boil over high heat, reduce heat and boil gently 5 minutes. Check consistency, you may need to simmer awhile longer.
  • Stir in green onions and tomato paste and boil one minute.
  • Ladle into hot sterilized jars to within 1/2 inch of top.
  • Process in a hot water bath for 35 minutes for half pints, 40 minutes for pints.
  • To serve, spoon out onto sliced bread, top with your favourite cheese and broil until cheese is melted.

Nutrition Facts : Calories 67, Fat 0.6, SaturatedFat 0.1, Sodium 528, Carbohydrate 14.4, Fiber 3.4, Sugar 7, Protein 3.4

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