Green Un Ripe Tomato Salsa For Canning Food

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Steps:

• Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
• To continue canning, bring salsa to a boil.
• Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
• Process (boil) jars for 15 minutes.
• Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING RECIPE - (4/5)

Steps:

• 1. Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally. 2. To continue canning, bring salsa to a boil. 3. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. 4, Process (boil) jars for 15 minutes. 5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

SPICY GREEN TOMATO SALSA

Steps:

• Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
• Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
• Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.

GREEN TOMATO SALSA

Steps:

• Chop all tomatoes into small pieces, throw into a large stock pot.
• I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
• Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
• Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
• Prepare your jars for canning. Heat jars and lids.
• Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
• Process in a hot water bath for fifteen minutes.
• Remove to the counter to cool.