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
CANNED SALSA THAT TASTES LIKE FRESH SALSA
This recipe is for canned salsa that tastes just like fresh salsa. It is mild to medium in heat, but can be adjusted by adding more or less tomatoes and peppers to taste. Unlike most salsas, you do not need to simmer this salsa for hours before canning. So it tastes very fresh!
Categories Food
Time 1h15m
Number Of Ingredients 15
Steps:
- Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
- Wash vegetables.
- Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
- Add spices and vinegar to the mixing bowl.
- Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
- Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
- Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
- Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
- Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
- Process jars for 45 minutes. (adjust based on altitude)
EASY SALSA VERDE
Easy salsa verde canning recipe and water bath canning instructions. By canning salsa verde you can enjoy your favorite green salsa all year long.
Provided by Sarah Mock
Categories Canning Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Blanch the tomatillos in simmering water for 5 minutes.
- Drop them in an ice bath to stop the cooking process.
- Give them a rough chop and throw them in the food processor.
- Process them until till they are thoroughly pureed.
- Pour into a large bowl.
- Puree together with the garlic, jalapeño peppers, and 2 cups of green peppers
- Combine your tomatillo puree and pepper chop in a large pot.
- Add 1 cup vinegar 1 Tablespoon lime juice, zest of the lime, 1 teaspoon salt
- Stir till combine and slowly bring to a boil.
- Boil 5 minutes.
- Get a big spearing spoon and skim the white foamy stuff off the top of your salsa.
- Pour your salsa verde into your hot jars.
- Pop on a clean new lid.
- Finger tighten a ring onto the jar.
- Carefully lower the jars into the hot water bath with at least 1 inch of water covering the jars.
- Process 10 minutes.
- Remove from the hot water and allow to cool completely.
Nutrition Facts : ServingSize 1, Calories 156 kcal, Carbohydrate 29 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 430 mg, Fiber 9 g, Sugar 17 g, UnsaturatedFat 2 g
GREEN SALSA
A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.
Provided by BOYS1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 20m
Yield 16
Number Of Ingredients 7
Steps:
- In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.5 g, Sodium 83.8 mg, Sugar 1.2 g
CANNING GREEN TOMATO SALSA
Great for the end of summer garden harvest of unrippen green tomatoe. Serve with taco chips eat and enjoy. NurseJoanie
Provided by Joan H.
Categories Mexican
Time 4h
Yield 8 pints, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the Cook the first 5 ingredients until tender and then Blend. Then add next 5 ingredients and bring boil then simmer for 20 minutes. Then Water bath for 20 minutes.
Nutrition Facts : Calories 258.9, Fat 1.8, SaturatedFat 0.3, Sodium 975.6, Carbohydrate 58.6, Fiber 9.9, Sugar 38, Protein 11.3
GREEN (UN-RIPE) TOMATO SALSA FOR CANNING
Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.
Provided by yogiclarebear
Categories Peppers
Time 1h30m
Yield 8 pints
Number Of Ingredients 14
Steps:
- Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
- To continue canning, bring salsa to a boil.
- Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
- Process (boil) jars for 15 minutes.
- Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
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