Garden Fresh Salsa In A Jar Recipes

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.

Steps:

• 1. Lets start off with, getting all ingredients together.
• 2. Take the Roma tomatoes and get ready to blanch them. Get a large dish pan and fill about halfway with water. Bring to a boil. Once water is boiling, place tomatoes in boiling water for about 2 to 3 minutes.
• 3. Remove from water, let cool to peel.
• 4. Meanwhile, start chopping jalapenos, (use rubber cloves to chop jalapeno peppers).
• 5. Chop other ingredients
• 6. Once tomatoes have cool, and peel, chop tomatoes.
• 7. Place in a large dish pan or a large pot, tomatoes and all chopped ingredients. Add vinegar, lime juice, red pepper flakes and kosher salt.
• 8. Put pan or pot on stove and cook on medium and let it start boiling. Once it's starts boiling, time it, for 20 to 30 minutes, until flavors blend and tomatoes looks soft. Taste for seasoning, add more salt, red pepper flakes if desired.
• 9. Take your lids and place in a small sauce pan of water, bring to a boil. Keep boiling lids.
• 10. Take the half pint jars and fill them with hot water.
• 11. Take the hot salsa
• 12. and add to the jars, and put lids and rings on, let set until sealed. Let cool, and store. Refrigerate un-used salsa. Enjoy with Tostitos chips or corn chips.

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

Steps:

• Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
• In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
• Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.