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.
BIG BATCH SALSA (FOR CANNING)
My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.
Provided by CindyMarie
Categories Sauces
Time 3h30m
Yield 12-14 Quart, 104 serving(s)
Number Of Ingredients 8
Steps:
- Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
- Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
- Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
- Ladle hot salsa into jars, leaving ¼-inch head space.
- Clean rim with damp cloth. Adjust two-piece caps.
- Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
- Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.
Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 339.2, Carbohydrate 8.3, Fiber 1.8, Sugar 5.7, Protein 1.4
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.
HOMEMADE SALSA FOR CANNING
Found this on on line awhile ago, made some adjustments for heat and chunkiness. I love this recipe because it cans well and the longer it sits, the hotter it gets. You can chill before serving if you want, but it's great right out of the pantry. Makes a great gift.
Provided by TeleComCal
Categories Sauces
Time 2h45m
Yield 8-9 half pint jars
Number Of Ingredients 12
Steps:
- **Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
- Peel, seed and chop tomatoes.
- I leave the tomatoes in large chunks for a chunkier salsa.
- You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
- Place chopped tomatoes into a colander to drain for 30 minutes.
- You will want about 14 cups of chopped tomatoes.
- Chop chiles.
- Remove seeds.
- You want about 4 cups total chopped peppers.
- Set aside.
- Chop onions, mince garlic and chop cilantro.
- Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
- Bring to a boil.
- Boil 30-45 minutes or until desired consistency.
- I boil for 20 minutes, we like chunky.
- Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
- Return to a boil.
- Fill hot sterile jars 1/2 inch from top.
- Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
- Set each jar into water bath canner right after filling.
- Bring water bath canner back to boil and bath for 35 minutes.
- Remove jars and cool on a wire rack or towels.
Nutrition Facts : Calories 126.5, Fat 1, SaturatedFat 0.2, Sodium 318.6, Carbohydrate 27.8, Fiber 6.8, Sugar 17.1, Protein 5.4
ZUCCHINI SALSA FOR CANNING
This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.
Provided by Mudflower
Categories Peppers
Time 1h15m
Yield 5-6 pint jars, 35 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients except vinegar and cornstarch in a large stockpot and bring to a boil over medium high heat. Stir occasionally to keep from scorching.
- Mix about 2 T. vinegar with the cornstarch and pour into pot. Add the rest of the vinegar and stir, until mixture thickens. If you would like for it to be thicker you can add a little more cornstarch and vinegar.
- Ladle into hot jars and can as usual, about 10-15 minutes (depending on your altitude---you can learn about this at The National Center for Home Food Preservation's web site.).
Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Sodium 281.5, Carbohydrate 6.7, Fiber 1.4, Sugar 4.1, Protein 1.2
WHOLE FOODS GARDEN FRESH SALSA
I had this salsa the other day and it was some of the best I have ever had. I can't wait to make this myself. It's best to use rubber gloves when handling hot peppers.
Provided by esmerelda smoot
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients; mix well.
- Cover and refrigerate until serving time.
Nutrition Facts : Calories 21.5, Fat 0.2, Sodium 151.8, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 1
CHIPOTLE SALSA (FOR CANNING)
From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Provided by pastawendy
Categories Mexican
Time 1h30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
- Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
- Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
- If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.
Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4
AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)
If you are looking for a restaurant style salsa for canning give this one a try. You can always start with a half batch to test it out. I use my food processor to chop everything up pretty fine (except the tomatoes)
Provided by fearlessinbroomfield
Categories Sauces
Time 4h
Yield 15 pint jars
Number Of Ingredients 11
Steps:
- Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first.
- Happy Salsa making!
- Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.
Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.2, Sodium 839.8, Carbohydrate 26, Fiber 6.1, Sugar 15.8, Protein 4.8
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