Best Aunt Connies Garden Fresh Salsa For Canning Recipes

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.

EASY HOMEMADE SALSA FOR CANNING

Steps:

• A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
• Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• Add the corn starch liquid to the big pot of salsa, stirring while pouring.
• Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

HOMEMADE SALSA FOR CANNING

Steps:

• **Weargloves or cut chiles under cold running water, leave the seeds if you want, chile pepper heat comes from a vein in the flesh of the chile not the seeds.
• Peel, seed and chop tomatoes.
• I leave the tomatoes in large chunks for a chunkier salsa.
• You can plunge the tomatoes into boiling water for about 30 seconds then run under cold water to make peeling easier.
• Place chopped tomatoes into a colander to drain for 30 minutes.
• You will want about 14 cups of chopped tomatoes.
• Chop chiles.
• Remove seeds.
• You want about 4 cups total chopped peppers.
• Set aside.
• Chop onions, mince garlic and chop cilantro.
• Place tomatoes into an 8 quart Dutch oven or a large sauce pan.
• Bring to a boil.
• Boil 30-45 minutes or until desired consistency.
• I boil for 20 minutes, we like chunky.
• Add peppers, cilantro, onions, garlic, salt, pepper, sugar and vinegar.
• Return to a boil.
• Fill hot sterile jars 1/2 inch from top.
• Wipe rim off with clean towel, place lid and screw band on and tighten to finger tight.
• Set each jar into water bath canner right after filling.
• Bring water bath canner back to boil and bath for 35 minutes.
• Remove jars and cool on a wire rack or towels.

FRESH HOMEMADE GARDEN SALSA

Steps:

• Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
• Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
• Add this to the chopped vegetables.
• Add the rest of the ingredients, and mix well.
• This salsa tastes the best after it has some time for the ingredients to marinade.
• You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.