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 (BOTTLED) SALSA
Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.
Provided by Jenny Sanders
Categories Sauces
Time 5h
Yield 12 500ml jars
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
- Transfer them to a large bowl or sink full of cold water.
- Fish them out and peel them.
- Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
- Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
- When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
- Boil for 10 minutes.
- If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
- Meanwhile, peel and chop the onions.
- Peel and deseed the peppers, and chop them.
- Peel and mince the garlic.
- Mix the tomato paste with cupful of the tomatoes until it is lump-free.
- Mix all the ingredients except the lime juice in a large kettle or pot.
- Bring the salsa to a boil.
- Lift the sterilized jars from the boiling water bath and empty them.
- (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
- Add 3 tbsps lime juice to each jar.
- Pack the salsa into the jars.
- Wipe rims, and seal according to manufacturer's instructions.
- (Generally, boil lids and rings for 5 minutes).
- Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
- Remove, allow to cool, and check seals.
Nutrition Facts : Calories 178.6, Fat 1.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 39, Fiber 10.6, Sugar 21.2, Protein 7.7
WORLD CHAMPION BOTTLED SALSA
I started with a couple great recipes and combined them. I then tweaked this recipe for several years and tested it with family and neighbors several times. It is refined to perfection. Your family, friends, and neighbors will love it!
Provided by erobinson
Categories < 4 Hours
Time 1h15m
Yield 6 Pints
Number Of Ingredients 12
Steps:
- Mix tomatoes, onions, serrano peppers, jalapeño peppers, pressed garlic, and salt.
- Simmer approximately 5 minutes, then strain off and discard 5°C liquid.
- Add vinegar, tomato sauce, chili powder, garlic powder, cumin, and cilantro. Mix well and simmer another 5 minutes.
- Bottle and process in a water bath for 15 minutes.
Nutrition Facts : Calories 139.3, Fat 1.4, SaturatedFat 0.2, Sodium 3649.4, Carbohydrate 29.6, Fiber 8.4, Sugar 16.5, Protein 6
SALSA FOR CANNING
Take advantage of your summer bounty and stock your kitchen with homemade salsa. This recipe will show you how to can salsa safely - and store it for up to one full year.
Provided by Food Network
Categories condiment
Time P1DT1h15m
Yield About two pints
Number Of Ingredients 5
Steps:
- Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Peel and core the tomatoes:
- Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
- Chop the vegetables:
- Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Chop the tomatoes coarsely. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan.
- Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the salsa in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars:
- Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool:
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store:
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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Reviews 2Category DipCuisine MexicanTotal Time 10 mins
- Cut the tomatoes into wedges and remove the white part of the core; then cut the wedges in half. Cut the onion into chunks. Peel the garlic. Remove the seeds from the jalapeño peppers.
- Place the onion, garlic, jalapeño peppers and cilantro in the bowl of the food processor. Add the tomatoes, cumin, 2 tablespoons lime juice and 3/4 teaspoon kosher salt. Pulse until a chunky texture forms. Taste, and if you’d like extra heat, add seeds from the jalapeños.
- Strain the mixture to remove excess liquid (the volume will decrease by almost half). Place the salsa in a serving dish and stir in the remaining 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Serve immediately or refrigerate for up to 3 days.
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