Tomato Jalapeño Salsa Canning Recipes
TOMATO SALSA FOR CANNING - MEDIUM HEAT
Make and share this Tomato Salsa for Canning - Medium Heat recipe from Food.com.
Provided by soveria
Categories Mexican
Time 35m
Yield 10 pints
Number Of Ingredients 12
Steps:
- Start boiling water for canning.
- in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
- Fill jars, leaving 1/2 inch headspace.
- Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
- Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
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
More about "tomato jalapeño salsa canning recipes"
BEST SALSA RECIPE FOR CANNING - SIMPLY RECIPES
From simplyrecipes.com
5/5 (43)Total Time 1 hr 15 minsCuisine Mexican, TexmexPublished Aug 25, 2011
- Sterilize jars and lids in water bath: Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack.
- Roast chili peppers: Roast the Anaheim green chili peppers until blackened all over. The best way to do this is directly over a gas flame on the stovetop (see how to roast chilies over a gas ,flame.)
- Prepare the tomatoes: You want the tomatoes peeled, and there are several ways of doing that. Blanching them is easiest; grilling or broiling will result in more flavor.
- Simmer all ingredients in a large pot: Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.)
- Sterilize jar lids: While the salsa is cooking, place the jar lids in a bowl and cover with boiling water to sterilize.
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