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
THE BEST HOMEMADE SALSA FOR CANNING
The BEST homemade salsa for canning. Have fresh tomatoes? Then you'll want to make this salsa, either hot or mild. It's so delicious and inexpensive to make!
Provided by Alex Caspero
Categories canning
Time 1h30m
Number Of Ingredients 8
Steps:
- To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
Nutrition Facts : ServingSize 2 tablespoons, Calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg
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 USING CANNED TOMATOES!
Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!
Provided by SaraFish
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Nutrition Facts : Calories 39, Fat 0.3, SaturatedFat 0.1, Sodium 917.7, Carbohydrate 9.3, Fiber 2.1, Sugar 4.1, Protein 1.5
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
HOMEMADE CANNED SALSA
Make and share this Homemade Canned Salsa recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 1h5m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. Heat the salsa just until hot.
- Ladle into hot jars, clean the rims, and seal. Process in a water bath for 45 minutes.
HOMEMADE CANNING SALSA
Make and share this Homemade Canning Salsa recipe from Food.com.
Provided by Jess N
Categories Low Protein
Time 1h15m
Yield 1 pint, 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the jars, lids, and rings in hot water bath.
- Combine all ingredients in a large saucepot.
- Bring mixture to a boil.
- Reduce heat and simmer 15 minutes.
- Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
- Wipe rim of jar clean.
- Place lid on jar and tighten with ring.
- Process in warm water bath for 15 minutes.
Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.1, Sodium 1194.1, Carbohydrate 16, Fiber 4.7, Sugar 9.3, Protein 3.5
CANNED BASIC SALSA
Excellent basic canned salsa. Make it as hot or as mild as you like it. Great way to use up the surplus bounty from your garden and enjoy through the winter.
Provided by Bergy
Categories Sauces
Time 2h30m
Yield 5 Pints
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
- Process in a water bath for 20 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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