Best Freezer Salsa Jam Recipes
FREEZER SALSA
This amazing homemade Freezer Salsa is such a great alternative to canning salsa - it will keep in the freezer for 3-6 months!
Provided by Make-Ahead Meal Mom
Categories Freezer Meal Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
- Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
- Pulse tomatoes in food processor to roughly chop.
- Dice or chop bell peppers and onions.
- Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
- Place all ingredients into a large stock pot. Bring to a boil.
- Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
- Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.
Nutrition Facts : Calories 63 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 665 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CONTEST-WINNING FREEZER SALSA
Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 6 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
FREEZER JAM
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h45m
Yield Makes 7 cups
Number Of Ingredients 4
Steps:
- Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
- In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
- In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
- Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.
Nutrition Facts : Calories 40 g
FREEZER SALSA
This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.
Provided by Kate in Ontario
Categories Vegetable
Time 1h25m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Peel,core, seed and coarsely chop tomatoes.
- You should have 10 cups.
- Peel and finely chop onions.
- Heat oil in a large pot over medium heat.
- When hot, add onions and garlic.
- Cook, stirring often, until onions are soft.
- Meanwhile, seed and finely chop jalapenos.
- Seed and coarsely chop sweet peppers.
- When onions are soft, stir in tomato paste.
- Add tomatoes, peppers, vinegar, paprika, sugar and salt.
- For extra heat stir in cayenne.
- Bring to boil and lower heat until it gently boils.
- Cook uncovered stirring occasionally until thickened, about 30 minutes.
- Store covered in refrigerator for 1 week or freeze.
- Flavor improves in the refrigerator or freezer.
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