ZESTY SALSA FOR CANNING
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).
Provided by Marg CaymanDesigns
Categories Sauces
Time 1h
Yield 6 pints
Number Of Ingredients 9
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.
ZESTY SALSA RECIPE FOR CANNING
Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h30m
Number Of Ingredients 9
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
- Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
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.
WONDERFUL SALSA
This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
Provided by Jazze22
Categories Sauces
Time 1h15m
Yield 3 quarts, 96 serving(s)
Number Of Ingredients 12
Steps:
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4
EASY HOMEMADE SALSA FOR CANNING
This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 1h5m
Yield 4 Quarts
Number Of Ingredients 11
Steps:
- A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
- A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
- To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
- Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
- Add the corn starch liquid to the big pot of salsa, stirring while pouring.
- Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
- Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.
THE BEST FRESH TOMATO SALSA
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
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
BEST CANNING SALSA
I received this recipe from a friend and have been making it for years. I think it has the best flavors with the cumin seed and cilantro. Increase the amount of peppers to increase the heat.
Provided by cleash
Categories Sauces
Time 2h30m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Blend all ingredients except cilantro and cook for 2 hours, uncovered.
- Sterilize canning jars.
- Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
- Water bath the jars for 15 minutes.
FRESH HOMEMADE SALSA FOR CANNING
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
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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