HOMEMADE CHUNKY SALSA FOR CANNING
This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.
Provided by M Caroline
Categories Recipes
Time 50m
Number Of Ingredients 17
Steps:
- Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water.
- Remove the tomato peels, and chop the tomatoes into coarse chunks.
- Chop the bell peppers in coarse chunks, and chop the garlic, jalapeno peppers and cilantro.
- Add tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, lemon, white sugar, and cilantro in a large stainless steel saucepan and bring to a boil. Stir until salsa is the desired thickness (about 30 minutes).
- While salsa is cooking, add cool water until the canner is about 1/2 full, and place rack inside. Do not place on heat yet!
- When salsa is cooled, add the salsa to the canning jars using a sterile spoon.
- Put on the sealing discs and screw on the screw bands.
- Add jars to the canner, and lower rack. Jars must be covered by at least an inch of water.
- Cover and cook on on medium high heat until boiling.
- Once boiling has started, continue boiling the jars for 20 minutes more (at up to 1000 feet or 305 m in altitude).
- When the 20 minutes are done, turn off the heat, remove the lid, and wait five minutes.
- Next, carefully remove the jars and cool.
- After the jars are fully cooled, check the jar seals.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHUNKY SALSA RECIPE FOR CANNING
Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.
Provided by Juliea Huffaker
Categories Canning
Time 1h5m
Number Of Ingredients 11
Steps:
- Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
- Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
- Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
- Chop tomatoes into large chunks, and place in a large pot.
- Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
- . Add salt, sugar and cumin powder.
- Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
- Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
- Remove air bubbles with a knife.
- Wipe jar rims clean with a clean damp cloth, or paper towel.
- Top with canning lid and rim.
- Turn heat up to high on water bath canner, and get water to a hard boil.
Nutrition Facts : Calories 14 calories, Fat 0 grams fat, Protein 1 gram grams protein, ServingSize 2 tablespoons, Sodium 120 mg milligrams sodium
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
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.
CHUNKY SALSA
This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. -Dana Hayes, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 pints.
Number Of Ingredients 8
Steps:
- Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes., In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness., Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY CHUNKY SALSA
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 1h45m
Yield 8 pints.
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot., Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO SALSA FOR CANNING - MEDIUM HEAT
Make and share this Tomato Salsa for Canning - Medium Heat recipe from Food.com.
Provided by soveria
Categories Mexican
Time 35m
Yield 10 pints
Number Of Ingredients 12
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.
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