Chunky Salsa Recipe For Canning Recipes Recipe For Chicken

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CHUNKY GARDEN SALSA



Chunky Garden Salsa image

This is a Delicious recipe for A fresh chunky garden Salsa with a kick!

Provided by Shavanna

Categories     Appetizers

Number Of Ingredients 14

10 Cups Diced fresh tomatoes ( takes roughly around 20 medium large tomatoes around 30 smaller tomatoes)
2 1/2 Cups Chopped Onion (about 2 medium large onions)
1 1/2 C. Diced Bell peppers (About 2 peppers)
6 Cloves garlic (I like the pre peeled ones from produce if you can find)
1/2 Cup Chopped Cilantro
5-6 Jalepenos (Chopped fine w/food Processor ( I use 6 medium jalapenos))
2 teaspoons Cumin
2 teaspoons Canning or Kosher Salt
1 1/2 teaspoons Pepper
3 Tablespoons Sugar
1/2 Cup Vinegar
1/4 Cup Lime juice or Lemon
1 15 oz. Can Tomato Sauce
1 12 oz. Can Tomato Paste

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



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

HOMEMADE CHUNKY SALSA FOR CANNING



Homemade Chunky Salsa for Canning image

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

7 cups (1750 ml) chopped tomatoes (about 10 Roma tomatoes)
2 cups (500 ml) coarsely chopped onions
1 cup (250 ml) coarsely chopped bell pepper.
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 can (156 ml) tomato paste
3/4 cup (175 ml) white vinegar
2 tbsp commercial lemon juice
1/2 cup (125 ml) chopped cilantro, lightly packed
1/3 cup white sugar (optional)
Canning equipment
5 x 500 ml (16 oz) mason jars
5x SNAP LID® sealing discs
5x screw bands
canner and canning rack
nonmetallic utensil (to remove air bubbles)
Optional: jar lifter, canning funnel, and magnetic wand

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



Salsa Recipe For Canning image

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

8 Cups Chopped tomatoes
2½ Cups Chopped onions
1½ Cups Chopped green peppers
½ Cup Seeded and diced jalapenos
6 Cloves Garlic peeled and minced
1 Tsp Cumin
2 Tsp Black pepper
1/8 Cup Canning Salt
1/4 Cup Sugar
1/3 Cup Vinegar
1 15oz Can(s) of tomato sauce
1 12oz Can(s) of tomato paste
1 Bunch FRESH cilantro

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



Chunky Salsa Recipe for Canning image

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

3 qts of peeled fresh tomatoes - The Roma variety is fleshier with less juice, so they make a chunkier salsa!
2, 12 ounce cans of Tomato Paste
TWO cups of bottled Lime juice or Lemon Juice. (I prefer lime.)
6 Jalapeno Peppers that have been seeded and chopped small. You can also use chilli peppers, or your favorite hot peppers.
4 long green chillies, chopped and seeded.
3 cups of chopped onions.
4 cloves of Garlic chopped.
1 tablespoon of salt
1 tlb sugar
One tablespoon of ground Cumin powder.
and a teaspoon of black pepper.

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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