Canning Salsa Recipes With Fresh Tomatoes

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DELICIOUS TOMATO SALSA (RECIPE FOR CANNING)



Delicious Tomato Salsa (Recipe for Canning) image

This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!

Provided by WJKing

Categories     Sauces

Time 1h

Yield 10 pints

Number Of Ingredients 12

14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)

Steps:

  • Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
  • Dip in cold water, slip off skins, and remove cores.
  • Chop all the vegetables and place them into a large saucepan.
  • Stir in next six ingredients.
  • Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
  • Heat to boil and simmer 10 minutes.
  • Fill jars, leaving 1/2-inch headspace.
  • Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Nutrition Facts : Calories 80.6, Fat 0.8, SaturatedFat 0.1, Sodium 2186.7, Carbohydrate 17.2, Fiber 4.8, Sugar 9.8, Protein 3.4

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

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FRESH HOMEMADE SALSA FOR CANNING



Fresh Homemade Salsa for Canning image

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve.

Provided by KKleinRN

Categories     Vegetable

Time 2h45m

Yield 16 pints

Number Of Ingredients 10

30 -40 tomatoes
2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
3 -4 chili peppers
2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
1 cup bottled lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
5 tablespoons chopped cilantro, to taste

Steps:

  • Wash all jars, lids etc in the dishwasher.
  • Always wear gloves while preparing salsa!
  • Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
  • Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
  • Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
  • Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
  • Bring all ingredients to a boil in large pot & simmer for 15 minutes. Stir often to prevent sticking.
  • Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
  • Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
  • Cool jars.
  • Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

Nutrition Facts : Calories 85.6, Fat 0.7, SaturatedFat 0.1, Sodium 1327.9, Carbohydrate 19, Fiber 4.9, Sugar 10.9, Protein 3.4

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