CANNED GREEN TOMATILLO SAUCE
Tomatillos grow easily in my garden. Every year I have an abundance, so I have started canning them. I use the sauce for chile verde and enchiladas. This will make about 10 to 12 pint-sized jars.
Provided by Karen B
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 13h40m
Yield 160
Number Of Ingredients 10
Steps:
- Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
- Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
- Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.7 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 33 mg, Sugar 0.9 g
GREEN TOMATO CHILI SAUCE FOR CANNING
This is a great sauce that we use on meats and in sloppy joes. It is a great way to use up all those green tomatoes at the end of the season. This is from Kris Stewart.
Provided by Ceezie
Categories Sauces
Time 4h
Yield 16 pints
Number Of Ingredients 9
Steps:
- Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
- Hot pack in quarts or pints and water bath process for 15 minutes.
Nutrition Facts : Calories 379.7, Fat 1.2, SaturatedFat 0.2, Sodium 951.8, Carbohydrate 90.5, Fiber 7.8, Sugar 77.8, Protein 6.9
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
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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