Easy Peasy Canned Salsa Recipes

HOW TO CAN SALSA THE EASY WAY

Steps:

• Preheat the oven to 450F.
• Place the tomatoes onto 2 large baking sheets and roast for 20 to 25 minutes until the tomatoes are charred and the skins peel back. Remove from oven and allow to cool down to room temperature.
• Meanwhile, fill the canner with water and bring to a simmer over medium heat. Add the empty Ball® jars to the water and simmer on medium-low heat until ready for use, making sure the water does not boil.
• Meanwhile, chop the green onions, jalapeno peppers, and garlic.
• Remove the skin from the tomatoes and cut each in half. Use a spoon to scoop out the seeds and discard them. Dice the tomatoes and transfer to a large saucepan.
• To the tomatoes add the green onions, garlic, jalapenos, vinegar, lime juice, hot sauce, cilantro, and salt. Stir to combine and bring to a simmer over medium heat for 15 minutes. Remove from heat.
• Once the salsa has cooked down, remove the jars from the water and fill each with salsa, 1/2 inch from the rim.
• Lightly tap each jar on a cutting board to remove air bubbles. Wipe the rim with a clean cloth and place the lid over the mouth of each jar. Apply the band and seal until fingertip tight.
• Place the jars back onto the rack and lower into the canner full of water, making sure the water covers the jars by 1 to 2 inches.
• Bring to a boil for 15 minutes. Remove from heat and allow to sit in hot water for 5 minutes.
• Remove from water and allow to rest for 12 to 24 hours before applying the flex test. Using your fingertip, apply pressure to the center of the lid, if it bends it didn't seal correctly.
• Store all safely preserved jars for up to 12 to 18 months.

EASY HOMEMADE SALSA FOR CANNING

Steps:

• A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
• Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• Add the corn starch liquid to the big pot of salsa, stirring while pouring.
• Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

EASY CANNED SALSA

Steps:

• Chop tomatoes and tomatillos and place in an 8-quart pot.
• Bring to a boil over medium-high heat. Cook until tender, about 10 minutes. Stir frequently, and if necessary, spoon off excess juice to leave about half a pot of pulp.
• While tomatoes are cooking, chop the peppers and add them to the mixture, since they take longer to cook than the onions.
• When the peppers and chopped and added, chop the onions and mince the garlic, then add to the mixture.
• Reduce heat to medium. Add the rest of the ingredients and bring back to a boil. Cook until peppers are tender, stirring often.
• Pour salsa into pint jars, leaving 1/2 inch of headspace.
• Process the jars in a pressure canner for 10 minutes at 15 pounds of pressure.

EASY PEASY CANNED SALSA

Steps:

• Combine all ingredients and enjoy.
• Add lemon to give it a zing.
• Use with my other Turkey/chicken leftover recipe.