Blue Ribbon Salsa Recipe For Canning Food

BLUE RIBBON FRESH SALSA

Steps:

• Chop tomatoes and dice onions, garlic, peppers and cilantro.
• Mix ingredients in a bowl.
• Add fresh lime juice and add a dash of salt.
• Let chill in fridge for approximately one hour before serving.

SALSA FOR CANNING

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.

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.

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.

CANNING GARDEN FRESH SALSA

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

TOMATO SALSA FOR CANNING - MEDIUM HEAT

Steps:

• Start boiling water for canning.
• in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
• Fill jars, leaving 1/2 inch headspace.
• Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
• Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.