Best Salsa Verde Canning Recipes

GREEN TOMATO SALSA VERDE FOR CANNING image

Yield 6 pints

Number Of Ingredients 10

7 cups chopped cored peeled green tomatoes
5-10 hot peppers
2 cups chopped red onions
2 cloves garlic, minced
1/2 cup lime juice
1/2 cup chopped cilantro
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp ground black pepper

Steps:

1. Prepare canner jars and lids. 2. In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over medium-high heat, stirring constantly. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. 3. Ladle hot salsa into hot jars, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint and half-pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Salsa Verde Canning Recipe image

Provided by Mommy Melanie

Categories Sauces

Time 20m

Yield 6 pints

Number Of Ingredients 7

2 lbs about 8 cups tomatillos
2 cups chopped onions
1 -4 hot pepper, seeded and chopped
1 cup fresh cilantro, minced
4 -8 garlic cloves
1/2 cup lemon juice
1/2 cup lime juice

Steps:

After removing husks, halve and then coarsely chop the tomatillos.
Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

Nutrition Facts : Calories 85.9, Fat 1.7, SaturatedFat 0.2, Sodium 6.3, Carbohydrate 18.4, Fiber 4.2, Sugar 9.5, Protein 2.5

Salsa Verde--canning Recipe image

Provided by Diana Adcock

Categories Vegetable

Time 1h5m

Yield 5 half pints

Number Of Ingredients 9

5 1/2 cups chopped husked tomatillos
1 cup chopped onion
1 cup chopped hot pepper
1/2 cup white vinegar
4 garlic cloves, chopped fine
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes (optional)
2 tablespoons finely chopped cilantro (optional)

Steps:

Prepare canner, jars and lids.
In a large stainless saucepan combine all the ingredients.
Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
Cook for 10 minutes.
At this point I puree half the batch (I use an immersion blender).
Ladle hot salsa into hot jars leaving 1/2 inch head space.
Wipe rims, center lids and screw on band to fingertip tight.
Place jars in canner, cover and bring canner to a boil.
Process for 15 minutes.
Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
Remove jars, cool, label and store.
I get 2 full and 1 half pint from this recipe.