Tomato Salsa Recipe For Canning

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DELICIOUS TOMATO SALSA (RECIPE FOR CANNING)

This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!

Provided by WJKing

Categories     Sauces

Time 1h

Yield 10 pints

Number Of Ingredients 12



Delicious Tomato Salsa (Recipe for Canning) image

Steps:

  • Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
  • Dip in cold water, slip off skins, and remove cores.
  • Chop all the vegetables and place them into a large saucepan.
  • Stir in next six ingredients.
  • Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
  • Heat to boil and simmer 10 minutes.
  • Fill jars, leaving 1/2-inch headspace.
  • Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Nutrition Facts : Calories 80.6, Fat 0.8, SaturatedFat 0.1, Sodium 2186.7, Carbohydrate 17.2, Fiber 4.8, Sugar 9.8, Protein 3.4

14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)

THE BEST CANNING SALSA

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



The Best Canning Salsa image

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

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

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.

Provided by yogiclarebear

Categories     Peppers

Time 1h30m

Yield 8 pints

Number Of Ingredients 14



Green (Un-Ripe) Tomato Salsa for Canning image

Steps:

  • Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
  • To continue canning, bring salsa to a boil.
  • Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
  • Process (boil) jars for 15 minutes.
  • Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

TOMATO SALSA FOR CANNING - MEDIUM HEAT

Make and share this Tomato Salsa for Canning - Medium Heat recipe from Food.com.

Provided by soveria

Categories     Mexican

Time 35m

Yield 10 pints

Number Of Ingredients 12



Tomato Salsa for Canning - Medium Heat image

Steps:

  • Start boiling water for canning.
  • in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
  • Fill jars, leaving 1/2 inch headspace.
  • Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
  • Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.

14 cups tomatoes, diced
3 cups onions, diced
5 garlic cloves, minced
1 cup yellow bell pepper, diced
1/2 cup jalapeno pepper, diced with seeds
1/2 cup lime juice
6 ounces tomato paste
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
2 cups fresh cilantro, chopped

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