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
ZESTY SALSA CANNING RECIPE
This zesty salsa is packed with tomatoes, peppers, onions, and just enough spicy tingle to tickle your taste buds. Preserve your garden harvest with this salsa canning recipe. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.
Provided by Grow a Good Life
Categories Canning
Time 1h15m
Number Of Ingredients 9
Steps:
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
- Add the prepared tomatoes, onions, peppers, garlic, vinegar, and cilantro to a large saucepot. Stir to combine. Add up to 1 tablespoon of salt and hot sauce, if using.
- Bring the mixture to a boil over medium-high heat, than reduce the heat to a simmer (180˚F), and cook the salsa about 10 minutes.
- Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
- Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Leave a little space in between the jars.
- Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling both half-pint and pint jars for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
- When processing time is complete, turn off heat, and allow the canner to cool down and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
- Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months.
- Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 12 half pints or 6 pints.
Nutrition Facts : ServingSize 2 tablespoons, Calories 80 kcal, Carbohydrate 16 g, Protein 3 g, Fat 1 g, Sodium 402 mg, Fiber 4 g, Sugar 5 g
ZESTY SALSA FOR CANNING
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).
Provided by Marg CaymanDesigns
Categories Sauces
Time 1h
Yield 6 pints
Number Of Ingredients 9
Steps:
- Combine all ingredients except tomato paste in large sauce pot.
- Simmer until desired thickness.
- Stir in tomato paste.
- Ladle hot salsa into hot jars leaving 1/4 inch head-space.
- Process 15 minutes in a hot water bath.
- Note: use more hot peppers for a very hot salsa or less for mild.
- It depends on how hot your peppers are and how hot you like your salsa.
- I never get close to 2 1/2 cups for our mild salsa.
ZESTY SALSA (FOR CANNING)
Great consistency for a canned salsa.
Provided by RC :)
Categories Salsas
Time 2h
Number Of Ingredients 15
Steps:
- 1. Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
- 2. Place chopped tomatoes in large stock pot.
- 3. Add remaining ingredients and mix well. Bring to a boil over medium heat.
- 4. Reduce heat and simmer for 30 minutes.
- 5. Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
- 6. Set on towel to cool. Check for seals.
- 7. * For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
- 8. Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.
SPICY CHUNKY SALSA
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 1h45m
Yield 8 pints.
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
THE BEST HOMEMADE SALSA FOR CANNING
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
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
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- Preheat oven to high broil with rack positioned 5 inches from heat source. Arrange tomatoes, cut sides up, on a rimmed baking sheet. Sprinkle evenly with 1 tablespoon of the salt. Broil in preheated oven until tomatoes are slightly charred and skins blister, about 15 minutes. Carefully remove from oven; let stand until cool enough to handle, about 15 minutes. (Do not turn oven off.)
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- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
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