Canning Salsa Today.......Recipe!!!!

I'm making salsa today as I do every year. This is what gets me through those long football Sundays. Figured I'd share my recipe incase anyone wanted to hit the farmers market this morning. Mmmm mmmm!!!!


Makes about 4 (16 oz) pints or 8 (8 oz) half pints

Tomatoes, peppers, onions, cilantro. When you taste this salsa, you'll want to have making it be your tradition.



You will need:


7 cups diced seeded peeled cored tomatoes (about 5 lb or 15 medium)
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro( I use 1 Tbsp of dried )
2 tsp salt (I use 1tsp)
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use.180 degrees. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 15 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.


Half Recipe

Makes about 2 (16 oz) pints or 4 (8 oz) half pints

You will need:


3-1/2 cups diced seeded peeled cored tomatoes (about 2-1/2 lb or 8 medium)
3 green onions, sliced
1 jalapeno pepper, diced
2 cloves garlic, minced
1/4 cup vinegar
1 Tbsp lime juice
2 drops hot pepper sauce
1 Tbsp minced cilantro
1 tsp salt
2 (16 oz) pint or 4 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 15 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

QUICK TIP
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Last Edited by sreglof23 on 07/26/2014 05:57 AM