Best Canned Salsa Batch Recipes

CANNED SALSA THAT TASTES LIKE FRESH SALSA

Steps:

• Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
• Wash vegetables.
• Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
• Add spices and vinegar to the mixing bowl.
• Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
• Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
• Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
• Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
• Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
• Process jars for 45 minutes. (adjust based on altitude)

THE BEST CANNING SALSA

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.

BIG BATCH SALSA (FOR CANNING)

Steps:

• Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
• Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
• Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
• Ladle hot salsa into jars, leaving ¼-inch head space.
• Clean rim with damp cloth. Adjust two-piece caps.
• Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
• Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.

CANNED SALSA -BATCH 2

Steps:

• Mix all ingredients except tomato sauce and paste - bring to a boil. If you wish to drain off some of the juice now is the time to do it - if not then add tomato sauce and tomato paste. Slowly boil for 10 minute
• Seal into half pints, pints and quarts and process in water bath for 10 minutes.