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.
PEAR SALSA
This dish goes fast at holiday parties to pool parties. Good pear variety choices are Asian pear, Bartlett, Comice and Anjou, being all juicy and mellow. May be serve as a side dish with roast or smoked turkey or baked ham or chicken. VARIATION: Substitute 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.
Provided by gailanng
Categories Pears
Time 3h
Yield 3 cups
Number Of Ingredients 10
Steps:
- Whisk together in a medium-sized glass or porcelain bowl the oil, cilantro or parsley or mint, chile peppers, garlic, tequila, salt and the black pepper.
- Stir in the diced pear, onion and bell pepper and mix gently to combine well. Cover the bowl and marinate the salsa at least 3 hours, preferably at room temperature, and then cover and chill slightly, if desired.
- Variation: Substitute 2 or 3 tablespoons finely chopped fresh ginger for the cilantro, parsley or mint.
PEAR CHUTNEY
Provided by Food Network
Yield 2 pints or 4 half-pints
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
- Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
- Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
- Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.
CANNING PEARS {PRESERVED PEARS}
An easy step by step tutorial for beginners on preserving pears.
Provided by Sarah Cook - Sustainable Cooks
Categories Canning
Time 1h25m
Number Of Ingredients 4
Steps:
- Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
- Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the pears are.
- Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
- Wash your lids with hot soapy water and place them in a clean bowl for now.
- Fill a large bowl halfway with water and mix in 1/3 cup of bottled lemon juice.
- Cut the tops and bottoms off of the fruit.
- Using a vegetable peeler, peel off all the pear skins.
- After that, cut the pear in half from the top to the bottom.
- Take the paring knife and make a cut from the stem to the bottom on one side. Repeat on the other side, then jiggle the core out. Discard the core, and put the pear in the water with the lemon juice.
- When the bowl is getting full of skinned/cored pears, start the syrup. In a large pot, mix 1 cup of sugar per 6 cups of water and heat over medium.
- (Hot pack option) Once the syrup is boiling, add the pears one layer at a time (a canning term that means don't totally fill the pot) and heat for 5 minutes.
- (Hot pack option) Using a fork, grab the now softened pears one at a time, and put them cavity side down in the canning jar.
- (Raw pack option) use a fork and place pears cavity side down in the canning jar.
- Return the burner under the canner back to high to get the water back to a rolling boil.
- Using a canning funnel and a ladle, slowly pour the hot syrup into the jars until the pears are completely covered. Leave 1/2 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Remove the bubbles from the jar (I use a plastic chopstick).
- Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food or syrup.
- Place a clean lid and ring on the jar and tighten the ring to fingertip tight.
- Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 2 inches of water over the tops of the jars for safe canning.
- Once your jars are completely covered with the boiling water, put the lid on and boil for 20 minutes (pints) or 25 minutes (quarts).
- Once your jars are starting to process, fill up your next 6-7 jars with hot pears, syrup, etc.
- When the time is up, remove the canner from heat, and let sit for 5 minutes.
- Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
- After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
- Label the sealed jars, and store in a cool dark place for up to a year.
Nutrition Facts : ServingSize 1 cup, Calories 212 kcal, Carbohydrate 56 g, Protein 1 g, Fat 1 g, Sodium 6 mg, Fiber 40 g, Sugar 30 g
CANNING PEARS
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
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
GRILLED PORK WITH PEAR SALSA
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.
Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
YELLOW PEAR TOMATO SALSA
This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers.
Provided by Hautemaman
Categories Vegetable
Time 20m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 31.1, Fat 0.3, SaturatedFat 0.1, Sodium 20.1, Carbohydrate 6.9, Fiber 1.5, Sugar 2.2, Protein 1.5
PINEAPPLE SALSA
This easy Pineapple Salsa recipe is beautifully colorful, sweet, and versatile! I use it as a side dish, an appetizer, or a topping on tacos, chicken, pork, or even steak. Plus it's great for canning so you can enjoy it year-round!
Provided by Jillian - a Food, Folks and Fun original!
Categories Appetizer Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- n a large bowl add the pineapple, bell pepper, scallions, cilantro, and jalapeño and toss until combined.
- In a small bowl whisk together the lime juice, ginger, brown sugar, and salt and pepper until the sugar is dissolved. Stir this into the pineapple mixture until well coated. Chill for at least 30 minutes. Give the salsa a quick stir and then serve.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Protein 0.6 g, Sodium 148 mg, Fiber 1.3 g, Sugar 8 g, ServingSize 1 serving
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
CRUNCHY PEAR SALSA
Categories Condiment/Spread Onion Pepper No-Cook Quick & Easy Pear Mint Cilantro Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)
- Market Tip:
- Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa's (melissas.com; 800-588-0151).
PEACH PEAR SALSA
A sweet and spicy topping for most grilled, baked, or broiled meats. It's especially tasty on grilled halibut and chicken.
Provided by Holly Hooker
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.
Nutrition Facts : Calories 76.2 calories, Carbohydrate 16 g, Fat 1.8 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 3.1 mg, Sugar 14 g
More about "pear salsa recipe for canning food"
SWEET AND SPICY FRESH PEAR SALSA - FYNES DESIGNS
From fynesdesigns.com
Reviews 14Estimated Reading Time 4 minsCategory AppetiserTotal Time 3 hrs 30 mins
PACIFIC NORTHWEST CANNED PEAR SALSA - PACIFIC NORTHWEST ...
From eatcannedpears.com
Estimated Reading Time 2 mins
THE BEST PEAR SALSA RECIPE EVER | THE SURVIVAL GARDENER
From thesurvivalgardener.com
HOMEMADE PEAR SAUCE RECIPE WITH FREE PRINTABLE
From alittleinsanity.com
- Wash & Core Pears – There’s no need to peel them if you plan to process them in your Vitamix or Blendtec. I use this wonderful tool to core my Pears quickly.
SWEET & SPICY PEACH SALSA RECIPE FOR CANNING - NITTY ...
From nittygrittylife.com
- In a large stock pot, add all ingredients and bring to a low boil over medium heat. Reduce heat to maintain a low boil and cook for an addition ten minutes, stirring occasionally.
- Ladle peach salsa into prepared jars. Wipe rims and place lids and rings on jars, finger tight. Process in a water bath canner at a full boil for 15 minutes.
- After processing, remove from canner and cool undisturbed for at least 24 hours. Check lids for seal and store in a cool. dark spot. Refrigerate after opening.
PEAR SALSA - SAN DIEGO FOOD BLOG | SEASONAL RECIPES
From kitchenkonfidence.com
- In a small bowl, combine olive oil, lime juice and pinch of sugar, whisking to combine. Season well with kosher salt and black pepper. Set aside.
- Combine pears, red onion, serrano chile, cilantro and mint in a large bowl. Dress with olive oil-lime mixture. You may not use all of the dressing. You want to contents of the bowl to be just well coated. Season to taste with additional kosher salt, black pepper and lime juice. Save extra dressing for another use.
FRESH PEAR SALSA RECIPE - PILLSBURY.COM
From pillsbury.com
- In food processor bowl with metal blade, combine pears, bell pepper and chiles; process until chopped. Place in large bowl.
CANNING HOMEMADE SALSAS - HEALTHY CANNING
From healthycanning.com
HOW TO MAKE HOMEMADE PEAR SAUCE - PICK YOUR OWN
From pickyourown.org
HOMESTEADING SKILLS FOR BEGINNERS: CANNING PEPPERY PEAR ...
From youtube.com
PACIFIC NORTHWEST CANNED PEAR AND PEPPER QUESADILLA WITH ...
From healthyschoolrecipes.com
16 CANNED PEARS IDEAS | PEAR RECIPES, CANNING RECIPES ...
From pinterest.com
HOW TO CAN PEAR SAUCE - NEW LIFE ON A HOMESTEAD
From newlifeonahomestead.com
200 BEST CANNING RECIPES YOU WILL WANT TO TRY - AMERICAN ...
From americanpatriotsurvivalist.com
62 CANNING RECIPES ONLY GRANDMA KNEW TO MAKE
From tasteofhome.com
THE BEST MEXICAN SALSA RECIPE FOR CANNING - HOME, …
From thecluttered.com
FRESH AND EASY PEAR SALSA RECIPE - THE TABLE BY HARRY & …
From harryanddavid.com
MY FOOD AND FAMILY RECIPES
From myfoodandfamily.com
PEAR CHUTNEY RECIPE AND CANNING INSTRUCTIONS
From thespruceeats.com
CANNING RECIPES | BALL® & KERR® FRESH PRESERVING
From freshpreserving.com
YELLOW PEAR TOMATO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR BUTTER RECIPE - CANNING 101 - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
PEAR AND PEPPER QUESADILLA WITH PEAR SALSA - PACIFIC ...
From eatcannedpears.com
CANNING HOMEMADE SALSA - FOOD CHANNEL
From foodchannel.com
PACIFIC NORTHWEST CANNED PEAR SALSA - HAVE A PLANT
From fruitsandveggies.org
PEAR SAUCE RECIPE: CANNING AND FREEZING INSTRUCTIONS
From thespruceeats.com
PEAR PARTY SALSA | MYPLATE
From myplate.gov
TOP 23 PEACH SALSA RECIPE FOR CANNING - HOME, FAMILY ...
PEAR SALSA RECIPE FOR CANNING - ALL INFORMATION ABOUT ...
From therecipes.info
PEACH SALSA - HEALTHY CANNING
From healthycanning.com
19 PEAR RELISH IDEAS | CANNING RECIPES, PEAR, PEAR RELISH
From pinterest.com
26 CANNING PEARS IDEAS | CANNING, CANNING RECIPES, CANNING ...
From pinterest.ca
PRICKLY PEAR SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
97 PEAR RECIPES IDEAS | PEAR RECIPES, PEAR, FOOD
From pinterest.ca
PEAR SALSA - USA PEARS
From usapears.org
10 BEST CANNED PEARS RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love