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
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.
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
MIXED FRUIT SALSA
For a unique salsa, Laura Lancour of Milwaukee, Wisconsin tosses frozen berries with fresh peaches and kiwi fruit. "You can use canned peaches instead of fresh," she notes. It's a terrific snack or dessert served with homemade cinnamon tortilla chips.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; set aside. Brush both sides of tortillas with butter. Combine the sugar and cinnamon; sprinkle over both sides of tortilla. Cut each into six wedges., Place on ungreased baking sheets. Bake at 400° for 6-8 minutes on each side or until crisp. Drain salsa; serve with tortilla chips.
Nutrition Facts : Calories 221 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 269mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.
FRUIT & TOMATO SALSA
This is a spicy, fruity salsa . We use it with chips, of course, but it can be a condiment with meat dishes as well. My family and friends eat it by the jar; we love the sweet and spicy combination! It is mild to medium in heat, but it is easy to adjust for taste. You can "cheat " by adding tomato paste to thicken, if too runny.
Provided by Preschool Chef
Categories Sauces
Time 1h30m
Yield 8 pints
Number Of Ingredients 16
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel, core, and chop apples. Add to peaches.
- Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
- Seed and dice bell peppers.
- Seed & dice jalapenos.
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
- Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
- Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water to cover jars by 2 inches.
- Bring canner to boil, and process for 20 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 54, Fiber 8.6, Sugar 42.1, Protein 4.8
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.
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