ZESTY SALSA RECIPE FOR CANNING
Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h30m
Number Of Ingredients 9
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
- Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, 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.
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANNING GARDEN FRESH SALSA
We grow a lot of what goes into this salsa in our garden. After making homemade salsa, I don't think I'll go back to store bought! Yes, it's that good! Hope you enjoy! My photo's
Provided by Diane Atherton
Categories Other Side Dishes
Time 4h
Number Of Ingredients 10
Steps:
- 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
- 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
- 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
- 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
- 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
- 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
- 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
- 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
- 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.
GARDEN SALSA
This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. -Michelle Beran, Caflin, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 5 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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HOMEMADE RECIPE FOR CANNING SALSA WITH FRESH TOMATOES
From mykitchenescapades.com
5/5 (6)Calories 41 per servingCategory Sauce
- Remove the peels from the tomatoes using one of the methods mentioned above. Cut them up and set in a colander over the sink to drain. In a food processor, chop the onions, peppers and cilantro. Pour into a large stock pot. Add the vinegar, salt and pepper.
- Chop the tomatoes in the food processor and add to the stock pot. Bring to a boil over high heat, stirring often so it doesn’t scorch on the bottom of the pot. Reduce to medium- high and continue to boil for 15 – 20 more minutes.
- While the salsa cooks, sterilize your jars, lids, and bands in boiling water. Add the hot salsa to the sterilized jars, leaving a 1 inch gap at the top of the jar. Clean off the edge of the jar before closing with the lid and band.
- Use a pressure canner to can your salsa at 5 pounds pressure for 10 minutes. Allow the canner to cool down completely before moving or opening. Once cool, carefully remove the jars and place on a cooling rack. Once the jars have completely cooled, test that each lid is sealed by tapping on the top. If you hear a hallow sound, you need to process that jar again. Your salsa is now shelf stable for 18 – 24 months.
SALSA RECIPE FOR CANNING - SIMPLY RECIPES
From simplyrecipes.com
5/5 (35)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.
- Blend salsa for a smooth consistency: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
- Adjust seasonings: If too acidic to taste, add more sugar to balance the vinegar! If too sweet, add a bit more vinegar.
- Ladle salsa into canning jars and seal: Ladle salsa into canning jars, leaving 1/2-inch head space. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims.
- Boil in a water bath: Place the filled and lidded jars back onto the rack in the large stock-pot of hot water you used to sterilize the jars in step one.
- Let jars cool, lids should pop: Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should "pop" as the cooling salsa creates a vacuum under the lid and the jars are sealed.
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