Wash and rinse pint canning jars; keep hot until ready
ut if you like hotter salsa feel free to leave them
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.
n a large pot; bring salsa mixture to a boil.
0 minutes prior to the salsa being done. In a small
Mix all together and bring to a slow boil for 10 minute.
Seal in jars and cook in hot water bath for 10 minute.
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3-6 quarts or pints.
erries.).
Make sure your canning equipment is scrupulously clean, and
Pulse to a semi smooth salsa.
Place in pot to
0 minutes. Mix cilantro into salsa.
Sterilize the jars and
br>Ladle the hot salsa into hot canning jars, leaving 1/2
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.
he simmering water bath), and canning funnel for these steps.
inegar, water, sugar, Morton(R) Canning & Pickling Salt, lime juice and
Wash and rinse 6 pint canning jars and keep hot until
Make the salsa in advance:
Combine everything
Combine green tomatoes, onions, green bell peppers, salsa mix, jalapeno peppers, garlic, cilantro, lime juice, and Worcestershire sauce in a large pot over medium-low heat. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 2 hours.
Ladle hot tomato mixture into clean pint jars. Let cool to room temperature, about 1 hour. Seal and refrigerate.
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
*For mild salsa use 1 cup banana peppers and 1 cup hot peppers.
Mix together all ingredients, simmer one hour. Add 1 C vinegar. Cook until thickens to desired consistency. Fill sterilized canning jars, seal.
Chop everything to desired size, food processor works well, but don't chop too fine.
Add paste to desired thickness, depending on how juicy your tomatoes are.
Add garlic, salt and vinegar.
Heat to boiling, don't overcook.
Process pints at 10 pounds pressure for ten minutes or for 30 minutes in a boiling water bath.
Makes 15 to 20 pints of salsa.
Serve with tortilla chips.