Zesty Salsa For Canning Recipes

ZESTY SALSA (FOR CANNING)

Steps:

• 1. Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
• 2. Place chopped tomatoes in large stock pot.
• 3. Add remaining ingredients and mix well. Bring to a boil over medium heat.
• 4. Reduce heat and simmer for 30 minutes.
• 5. Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
• 6. Set on towel to cool. Check for seals.
• 7. * For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
• 8. Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.

ZESTY SALSA FOR CANNING

Steps:

• Combine all ingredients except tomato paste in large sauce pot.
• Simmer until desired thickness.
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process 15 minutes in a hot water bath.
• Note: use more hot peppers for a very hot salsa or less for mild.
• It depends on how hot your peppers are and how hot you like your salsa.
• I never get close to 2 1/2 cups for our mild salsa.

THE BEST CANNING SALSA

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.