Worlds Best Salsa Canning Recipes

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THE BEST HOMEMADE SALSA FOR CANNING



The Best Homemade Salsa for Canning image

The BEST homemade salsa for canning. Have fresh tomatoes? Then you'll want to make this salsa, either hot or mild. It's so delicious and inexpensive to make!

Provided by Alex Caspero

Categories     canning

Time 1h30m

Number Of Ingredients 8

9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
2 1/2 cups chopped green bell peppers
2 1/2 cups chopped white onion
4 medium jalapeños, chopped (see notes)
8 large cloves garlic, chopped
6 teaspoons canning salt
1 cup white vinegar
1 (12-ounce) can tomato paste

Steps:

  • To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.

Nutrition Facts : ServingSize 2 tablespoons, Calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg

THE BEST CANNING SALSA



The Best Canning Salsa image

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

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

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

WONDERFUL SALSA



Wonderful Salsa image

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Provided by Jazze22

Categories     Sauces

Time 1h15m

Yield 3 quarts, 96 serving(s)

Number Of Ingredients 12

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Steps:

  • Mix all together and bring to a slow boil for 10 minute.
  • Seal in jars and cook in hot water bath for 10 minute.
  • This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  • Yields 3-6 quarts or pints.

Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4

BEST CANNING SALSA



Best Canning Salsa image

I received this recipe from a friend and have been making it for years. I think it has the best flavors with the cumin seed and cilantro. Increase the amount of peppers to increase the heat.

Provided by cleash

Categories     Sauces

Time 2h30m

Yield 12 pints

Number Of Ingredients 13

16 cups tomatoes, peeled and quartered
6 cups onions, chopped
2 cups jalapenos, chopped
2 1/2 cups white vinegar
1 cup sugar
2 cups red chili peppers, chopped (optional for hot salsa)
1/2 cup pickling salt
1 tablespoon garlic powder
2 teaspoons chili powder
2 teaspoons black pepper
2 tablespoons cumin seeds
2 (15 ounce) cans tomato paste
1/2 bunch cilantro, chopped

Steps:

  • Blend all ingredients except cilantro and cook for 2 hours, uncovered.
  • Sterilize canning jars.
  • Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
  • Water bath the jars for 15 minutes.

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