The Best Canning Salsa Recipes
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.
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- 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.
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- Sterilize jars and lids in water bath: Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack.
- Roast chili peppers: Roast the Anaheim green chili peppers until blackened all over. The best way to do this is directly over a gas flame on the stovetop (see how to roast chilies over a gas ,flame.)
- Prepare the tomatoes: You want the tomatoes peeled, and there are several ways of doing that. Blanching them is easiest; grilling or broiling will result in more flavor.
- Simmer all ingredients in a large pot: Put all of the ingredients into a large (8-qt) stainless steel pot. (Do not use aluminum or the acidity of the sauce will cause the aluminum to leach into the sauce.)
- Sterilize jar lids: While the salsa is cooking, place the jar lids in a bowl and cover with boiling water to sterilize.
- Blend salsa for a smooth consistency: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
- Adjust seasonings: If too acidic to taste, add more sugar to balance the vinegar! If too sweet, add a bit more vinegar.
- Ladle salsa into canning jars and seal: Ladle salsa into canning jars, leaving 1/2-inch head space. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims.
- Boil in a water bath: Place the filled and lidded jars back onto the rack in the large stock-pot of hot water you used to sterilize the jars in step one.
- Let jars cool, lids should pop: Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should "pop" as the cooling salsa creates a vacuum under the lid and the jars are sealed.
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