Salsa
Canning Instruction Included
7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chilies (or 4 caned green chilies)
(green chilies mixture: long green chilies, Hungarian, banana, green peppers to taste)
5 cups chopped onion
½ cup finely chopped, seeded jalapenos (or chop jalapenos from the jar)
6 cloves garlic, finely chopped (or garlic powder)
3 tablespoons oregano leaves
2 tablespoons fresh cilantro
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin
Directions:
Combine all ingredients (except cumin, oregano and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving ½” in headspace. Adjust lids and process in boiling-water canner (pot).
Recipes for canning salsa works best with paste tomatoes. Slicing tomatoes require much longer cooking time to achieve a desirable consistency. (Approximately one hour.)
General Boiling-Water Canner Directions
- Fill the canner halfway with water.
- Preheat water to 140 degrees F for raw-packed foods and to 180 degrees F for hot-packed foods.
- Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.
- Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops.
- Turn heat to its highest position until water boils vigorously.
- Set a timer for the minutes required for processing the food.
- Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule.
- Add more boiling water, if needed, to keep the water level above the jars.
- When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
- Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch space between the jars during cooling.
Recommended Process Times
Salsa, in a boiling-water canner
Process times (in minutes) at altitudes of
| Style of Pack | Jar Size | 0 – 1,000 ft. | 1,001 – 6,000 ft. | 6,001 – 8,000 ft. |
| Hot | Pints | 15 min. | 20 min. | 25 min. |
| Pints | 15 min. | 20 min. | 25 min. |
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