Canned Bottled Salsa Recipes
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
CANNED (BOTTLED) SALSA
Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.
Provided by Jenny Sanders
Categories Sauces
Time 5h
Yield 12 500ml jars
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
- Transfer them to a large bowl or sink full of cold water.
- Fish them out and peel them.
- Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
- Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
- When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
- Boil for 10 minutes.
- If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
- Meanwhile, peel and chop the onions.
- Peel and deseed the peppers, and chop them.
- Peel and mince the garlic.
- Mix the tomato paste with cupful of the tomatoes until it is lump-free.
- Mix all the ingredients except the lime juice in a large kettle or pot.
- Bring the salsa to a boil.
- Lift the sterilized jars from the boiling water bath and empty them.
- (Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
- Add 3 tbsps lime juice to each jar.
- Pack the salsa into the jars.
- Wipe rims, and seal according to manufacturer's instructions.
- (Generally, boil lids and rings for 5 minutes).
- Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
- Remove, allow to cool, and check seals.
Nutrition Facts : Calories 178.6, Fat 1.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 39, Fiber 10.6, Sugar 21.2, Protein 7.7
BEST CANNING SALSA
I received this recipe from a friend and have been making it for years. I think it has the best flavors with the cumin seed and cilantro. Increase the amount of peppers to increase the heat.
Provided by cleash
Categories Sauces
Time 2h30m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Blend all ingredients except cilantro and cook for 2 hours, uncovered.
- Sterilize canning jars.
- Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
- Water bath the jars for 15 minutes.
CANNED TOMATO SALSA
Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted.
Provided by rg1599
Categories Sauces
Time 10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.
- For smoother salsa use crushed tomatoes and let the blender run as long as needed.
- For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.
- Flavor improves over time but this should be used within a few days.
- Refrigerate unused portions.
HOMEMADE CANNED SALSA
Make and share this Homemade Canned Salsa recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 1h5m
Yield 6 pints
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. Heat the salsa just until hot.
- Ladle into hot jars, clean the rims, and seal. Process in a water bath for 45 minutes.
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