Best Big Batch Salsa For Canning Recipes

THE BEST CANNING SALSA

The Best Canning Salsa image

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

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

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

CHUNKY SALSA RECIPE FOR CANNING

Chunky Salsa Recipe for Canning image

Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.

Provided by Juliea Huffaker

Categories Canning

Time 1h5m

Number Of Ingredients 11

Ingredients

3 qts of peeled fresh tomatoes - The Roma variety is fleshier with less juice, so they make a chunkier salsa!
2, 12 ounce cans of Tomato Paste
TWO cups of bottled Lime juice or Lemon Juice. (I prefer lime.)
6 Jalapeno Peppers that have been seeded and chopped small. You can also use chilli peppers, or your favorite hot peppers.
4 long green chillies, chopped and seeded.
3 cups of chopped onions.
4 cloves of Garlic chopped.
1 tablespoon of salt
1 tlb sugar
One tablespoon of ground Cumin powder.
and a teaspoon of black pepper.

Steps:

Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
Chop tomatoes into large chunks, and place in a large pot.
Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
. Add salt, sugar and cumin powder.
Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
Remove air bubbles with a knife.
Wipe jar rims clean with a clean damp cloth, or paper towel.
Top with canning lid and rim.
Turn heat up to high on water bath canner, and get water to a hard boil.