Kosher Fresh Cherry Salsa Recipes

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CANNING CHERRY SALSA



Canning Cherry Salsa image

An excellent fruit salsa made from Washington state Bing cherries.

Provided by Ann Accetta-Scott

Categories     Canning

Time 1h

Number Of Ingredients 8

4 pounds Bing Cherries, roughly 12 cups washed, stemmed, pitted
1 bunch Cilantro, washed and coarsely chopped
3 Jalapeno Peppers, washed, seeds and stems removed OR 1-teaspoon crushed red peppers
1 1/2 cups Red Onion, coarsely diced
4 teaspoons Garlic, finely chopped
2 tablespoons Sea Salt, Kosher Salt or Pickling Salt
1/4 cup bottle Lime Juice
2 1/2 cups Red Wine Vinegar, 5% acidity or higher

Steps:

  • First, prepare jars and lids for canning.
  • Next, pit cherries.
  • Coarsely chop pitted cherries, cilantro, red onions, jalapenos, and garlic.
  • Place all ingredients into a copper jam pot, stainless steel pot or enamel dutch oven. Bring to a boil over high heat, stirring often. Reduce to simmering, and simmer for an additional 5 minutes, stirring often.
  • Ladle cherry salsa into warmed pint mason jars leaving a 1/2-inch headspace. Remove air bubbles, add additional salsa if needed.
  • Wipe the rim of jars with a clean dish towel, add warmed lids and rings to finger tight.
  • Process pints in a water bath or steam canner for 15 minutes (for the altitude of 0 - 1000 feet), add additional time based on your altitude (see chart in the article).

Nutrition Facts : Calories 6 calories, Carbohydrate 2 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 tablespoon, Sodium 61 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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