Salsa Verde Canning Recipes

EASY SALSA VERDE

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.

SALSA VERDE CANNING RECIPE

Steps:

• After removing husks, halve and then coarsely chop the tomatillos.
• Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
• Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
• Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

SALSA VERDE--CANNING RECIPE

Steps:

• Prepare canner, jars and lids.
• In a large stainless saucepan combine all the ingredients.
• Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
• Cook for 10 minutes.
• At this point I puree half the batch (I use an immersion blender).
• Ladle hot salsa into hot jars leaving 1/2 inch head space.
• Wipe rims, center lids and screw on band to fingertip tight.
• Place jars in canner, cover and bring canner to a boil.
• Process for 15 minutes.
• Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
• Remove jars, cool, label and store.
• I get 2 full and 1 half pint from this recipe.