Heirloom Tomato Salsa Canned Recipes

HEIRLOOM TOMATO SALSA CANNED

Steps:

• Combine all ingredients except for lime juice in a large stock pot (or in our case two smaller pots).
• Season with salt and pepper to taste and cook on medium heat for 10-12 minutes.
• Colors should still be bright.
• Prepare jars and lids.Sterilize jars in the dishwasher and keep warm on the heated cycle. Boil lids in in water for 5 minutes to sterilize. Use tongs (to move hot jars out of dishwasher and into the simmering water bath), and canning funnel for these steps.
• Add 2 tbsp of bottled lime juice to each pint jar. Use your funnel to fill jars with salsa, then set the sealing lid on top and screw the ring on until it is "fingertip tight" (i.e., don't use all of your upper body strength to tighten the sucker).
• Place into a large stock pot filled with simmering water. It's helpful to have a wire rack on the bottom - available with most home canning kits - so that the water can circulate all aroud the jars. The water level should be about one inch ablove the lids.
• Let simmer for 20 mintes then remove and let cool on a wire rack or other heat-proof surface.
• I always use a Presto 21 quart cooker/canner. You can process 7 quarts or 10-11 pints at one time. Pressure should be 5lbs for 10 minutes,let the pressure gauge go back to zero,remove the weight and lid. Remove jars and set on a wire cooling rack.
• After a few minutes you should hear a "pop" when the lids suck down and are sealed. Allow jars to cool for 12 to 24 hours before storing in a cool, dark place.

HEIRLOOM TOMATO SALSA

Steps:

• Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.

THE BEST CANNING SALSA

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.