he simmering water bath), and canning funnel for these steps.
t The National Center for Home Food Preservation's web site
ut if you like hotter salsa feel free to leave them
n a large pot; bring salsa mixture to a boil.
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.
0 minutes prior to the salsa being done. In a small
Pulse to a semi smooth salsa.
Place in pot to
et the salsa simmer for about 20 minutes.
Other recipes call
ith the general precautions of home canning. If you are not, please
Wash and rinse pint canning jars; keep hot until ready
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.
Preheat grill to medium-high. In a bowl, combine corn, salsa, scallion, cilantro and orange juice. Season. Set aside.
Combine dry rub, honey mustard, vinegar, thyme and oil. Brush 1/2 over chicken then grill for 10 mins, turning once, or until a thermometer inserted in the thickest part of chicken registers 165\u00b0F. Brush with remaining mixture. Let rest for 5 mins before serving with salsa.
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
erries.).
Make sure your canning equipment is scrupulously clean, and
0 minutes. Mix cilantro into salsa.
Sterilize the jars and
-Cut open pumpkin.
Scoop out guts.
remove skin.
Chop into cubes.
boil for 2 minutes.
pack hot pumpkin cubes into clean canning jars.
fill jars with liquid from boiled pumpkin.
places lids and rings on.
process in pressure cooker for 55 minutes for pint jars, 1 hour 30 minutes for quart jars. Check canning guides for altitude for pressure gauge.
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.
inegar, water, sugar, Morton(R) Canning & Pickling Salt, lime juice and
tand 2 hours.
Prepare home canning jars and lids according to