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
SLOW COOKER SALSA
This "set it and forget it" slow cooker salsa will soon become your favorite salsa recipe! It's incredibly easy to make with very little prep time. It's great for tailgating, game day, barbeques, dressing up your favorite taco, or just for snacking.
Provided by Jillian
Categories Appetizer
Time 3h5m
Number Of Ingredients 8
Steps:
- Add Roma tomatoes, crushed tomatoes, onion, jalapeno, and garlic cloves into slow cooker insert. Cook on HIGH for 3 hours or LOW for 6 hours.
- Working in batches, ladle the mixture into a food processor or blender and pulse until desired consistency is reached. Pour processed salsa into a bowl and repeat with remaining slow-cooked veggies.
- Mix in lime zest and juice, and cilantro. Season to taste with salt (I use about ½ teaspoon salt). Serve immediately for warm salsa, or cover and keep in refrigerator until chilled, about 2 hours.
Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 54 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CROCKPOT CANNING SALSA
Here's one of my favorite recipes for that: Crockpot Canning Salsa. It preserves all the tastes of a summer garden in one container.
Provided by Corey Valley
Categories Appetizer
Time 4h20m
Number Of Ingredients 12
Steps:
- DIRECTIONS:
- Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
- Cook on low for 4-5 hours or high for 3-4.
- Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
- Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
- This salsa can be frozen or you can can it for future use.
- CANNING INSTRUCTIONS:
- I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
- If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
- Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
- Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.
Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 0.2 g, SaturatedFat 0.03 g, Sodium 237 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.15 g, ServingSize 1 serving
SLOW-COOKED SALSA
I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! -Toni Menard, Lompoc, California
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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