Bobs Favorite Hot Salsa Hot Water Bath Canning Method Recipes

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BOB'S FAVORITE HOT SALSA (HOT WATER BATH CANNING METHOD)

This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.

Provided by angie_pangie

Categories     Onions

Time 1h15m

Yield 6 pints, 20 serving(s)

Number Of Ingredients 7



Bob's Favorite Hot Salsa (Hot Water Bath Canning Method) image

Steps:

  • Combine the tomatoes, peppers and onions and boil for 10 minutes.
  • Remove from heat and add remaining ingredients, mixing well.
  • Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
  • Let cool and remove bands and store in a cool dry place for up to 1 year.

Nutrition Facts : Calories 50.8, Fat 0.3, SaturatedFat 0.1, Sodium 359, Carbohydrate 11.2, Fiber 2.4, Sugar 6.3, Protein 2.1

5 lbs tomatoes, blanched with skins removed, seeded and cored
2 lbs green chili peppers, seeded and chopped
1 lb white onion, chopped
1 cup white vinegar
3 teaspoons kosher salt
1/2 teaspoon black pepper
1/2-1 cup fresh cilantro, chopped (optional)

BIG BATCH SALSA (FOR CANNING)

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.

Provided by CindyMarie

Categories     Sauces

Time 3h30m

Yield 12-14 Quart, 104 serving(s)

Number Of Ingredients 8



Big Batch Salsa (For Canning) image

Steps:

  • Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
  • Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
  • Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
  • Ladle hot salsa into jars, leaving ¼-inch head space.
  • Clean rim with damp cloth. Adjust two-piece caps.
  • Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
  • Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.

Nutrition Facts : Calories 36.8, Fat 0.3, SaturatedFat 0.1, Sodium 339.2, Carbohydrate 8.3, Fiber 1.8, Sugar 5.7, Protein 1.4

15 quarts tomatoes, cored, peeled, and crushed (about 1 1/2 to 2, 5-gallon buckets of tomatoes)
6 cups onions, chopped (about 4 large onions)
2 cups jalapeno peppers, chopped (25-30 peppers, seeded)
12 garlic cloves, minced
1 3/4 cups white vinegar
3/4 cup sugar
4 tablespoons salt
30 ounces tomato paste

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