CHUNKY GARDEN SALSA
This is a Delicious recipe for A fresh chunky garden Salsa with a kick!
Provided by Shavanna
Categories Appetizers
Number Of Ingredients 14
Steps:
- Start by skinning the tomatoes; placing them in a large pot of boiling water for about 1-2 minutes. Make sure not to overcrowd. Then place into a bowl or sink full of ice cold water. Repeat until all tomatoes are done.
- Remove all skin and core from each tomato and dice into desired size. ( We like ours chunky so I dice mine a little bigger)
- Completely drain all juices from the tomatoes in a strainer; this keeps you from having a runny salsa.
- Measure out 10 Cups of tomatoes and pour into large stock pot.
- Dice onions and bell peppers by hand and add to pot.
- Skin garlic cloves if not pre peeled and place into food processor. Remove your tops ,veins and seeds from your jalapenos; toss into food processor along with the cilantro. Pulse until very fine. *** ( You may want to start with half the jalapenos and tastes test in the salsa for desired spiciness, we like ours spicy)***
- Add puree to your stock pot along with all your spices, vineger and lemon or lime juice. Bring to a boil over medium high heat; reduce heat and allow to simmer for 10 minutes.
THE BEST CANNING SALSA
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
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
HOMEMADE CHUNKY SALSA FOR CANNING
This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.
Provided by M Caroline
Categories Recipes
Time 50m
Number Of Ingredients 17
Steps:
- Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water.
- Remove the tomato peels, and chop the tomatoes into coarse chunks.
- Chop the bell peppers in coarse chunks, and chop the garlic, jalapeno peppers and cilantro.
- Add tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, lemon, white sugar, and cilantro in a large stainless steel saucepan and bring to a boil. Stir until salsa is the desired thickness (about 30 minutes).
- While salsa is cooking, add cool water until the canner is about 1/2 full, and place rack inside. Do not place on heat yet!
- When salsa is cooled, add the salsa to the canning jars using a sterile spoon.
- Put on the sealing discs and screw on the screw bands.
- Add jars to the canner, and lower rack. Jars must be covered by at least an inch of water.
- Cover and cook on on medium high heat until boiling.
- Once boiling has started, continue boiling the jars for 20 minutes more (at up to 1000 feet or 305 m in altitude).
- When the 20 minutes are done, turn off the heat, remove the lid, and wait five minutes.
- Next, carefully remove the jars and cool.
- After the jars are fully cooled, check the jar seals.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SALSA RECIPE FOR CANNING
This Salsa Recipe For Canning is one item that I always try to keep on hand. This canned salsa recipe is my all-time favorite! It thick and chunky and has so much flavor. We use this salsa in anything from taco soup, and chili, to chips and salsa
Provided by Shanna
Categories Sauce Side Dish Snack
Time 1h15m
Number Of Ingredients 13
Steps:
- Wash and dice 8 cups of tomatoes. If you are using a thicker skin tomato I would recommend removing the skin.
- Chop 2 1/2 cups of onions.
- Dice 1 1/2 cups of green peppers.
- Chop 1/2 cup of jalapenos.
- Mince 6 cloves of garlic.
- Combine all ingredients into a large stockpot and low. You can also use a turkey roaster, which is like an extra-large crock-pot. (make sure roaster can get the salsa to a boil).
- Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar.
- Mix in 1(15oz) can of tomato sauce, and 1 (12oz) can of tomato paste.
- Mix all ingredients together and boil for 20 mins.
- Seal in jars and cook in a hot water bath for 20 mins.
- Remove jars from the water bath and place them on a dishcloth to cool.
- Before storing salsa make sure the lid has sealed.
Nutrition Facts : Calories 11 kcal, Fat 0.05 g, Sodium 148 mg, Carbohydrate 2.5 g, Fiber 0.5 g, Sugar 3.4 g, Protein 0.4 g, ServingSize 1 serving
CHUNKY SALSA RECIPE FOR CANNING
Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.
Provided by Juliea Huffaker
Categories Canning
Time 1h5m
Number Of Ingredients 11
Steps:
- Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
- Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
- Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
- Chop tomatoes into large chunks, and place in a large pot.
- Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
- . Add salt, sugar and cumin powder.
- Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
- Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
- Remove air bubbles with a knife.
- Wipe jar rims clean with a clean damp cloth, or paper towel.
- Top with canning lid and rim.
- Turn heat up to high on water bath canner, and get water to a hard boil.
Nutrition Facts : Calories 14 calories, Fat 0 grams fat, Protein 1 gram grams protein, ServingSize 2 tablespoons, Sodium 120 mg milligrams sodium
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