Anyone have a good salsa recipe for canning?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by country lady, Jan 19, 2009.

  1. country lady

    country lady Chillin' With My Peeps

    Nov 8, 2008
    NW Tennessee
    I'm hoping to can salsa this summer. Anyone have a favorite? The web has some but I'm hoping to find a favorite since there are so many good cooks on this site.
  2. sara

    sara Title Needed Here

    yummy, salsa. I wanted to do that this year but ran out of time..
  3. country lady

    country lady Chillin' With My Peeps

    Nov 8, 2008
    NW Tennessee
    Sorry, BYC. I guess this thread belongs with food and recipes. "Random Ramblings" must describe me.
  4. Sugar Sand Farm

    Sugar Sand Farm Chillin' With My Peeps

    Apr 24, 2007
    North Florida
    I made this recipe twice and I do not have a jar left. I made over 25

    24 cups chopped tomatoes
    2 cups vinegar
    2 cups diced jalapeno peppers (seeds and all) wear gloves when handlinghot peppers
    2 cups diced bell peppers
    2 cups diced onion
    2 small cans tomato sauce
    3-8 cloves garlic
    1 tbsp canning salt
    Bring tomatoes and vinegar to boil. turn down heat and simmer for 1 hour. stir often
    add all ingredients and cook another 1-2 hours or more to desired consistency.
    put into hot jars. Process 15 minutes in loiling water bath.

    a 1/4 cilantro can be added to second cooking
    yeilds 10 pints.

    This recipe is alittle hot to the taste if you do not want it as hot use 1 cup of jalapeno peppers with seeds and one cup without seeds. I made one batch mild and one batch hot.
    You can also simmer this mixture in crook pot until desired consistency to prevent scorching.
  5. PoultryScienceAggie

    PoultryScienceAggie Chillin' With My Peeps

    Aug 27, 2008
    College Station, TX
    That sounds yummy!!!
  6. Ottoman

    Ottoman Chillin' With My Peeps

    Oct 4, 2008
    Pops Salsa

    2 small “Tomatillos”= [Spanish green tomato with a paper skin around the tomato] chopped small.

    2 tablespoons of Vegetarian “soyrizo”,[“choeizo” made with pork.] It is Spanish spices in a plastic sausage casing. [Made by “melissas”]

    ½ Pasilla Chili pod [take seeds out]

    1 onion chopped small

    4 or 5 garlic clove

    ½ bell pepper chopped small

    4 small tomato or 2 large ones.

    juice of 1 lemon

    1 table spoon of chill powder

    salt & pepper to taste

    3 or 4 sprigs of cilantro

    1 jalapeno peppers [optional]

    In a food process add: Pasilla Chili pod, garlic, Vegetarian “soyrizo”, lemon juice, salt & pepper, chill powder, cilantro, ¾ of Tomatillos, onion, bell pepper, tomato. Turn on food process until everything is mixed well. Put Salsa in a bowl then add chopped ¼ of the Tomatillos, onion, bell pepper, tomato.

    This is my recipe for salsa but I have never canned this Salsa, it is very good when eaten fresh.
    I do not see why it could not be put into hot jars. Process 15 minutes in boiling water bath.
  7. Scrambled Egg

    Scrambled Egg Flock Mistress

    Aug 29, 2007
    Fayetteville, NC
    Check The Parson's Wife's threads or pm her, she posted one with pictures back in the summer, very helpful! [​IMG]
  8. country lady

    country lady Chillin' With My Peeps

    Nov 8, 2008
    NW Tennessee
    PoultyScienceAggie is right, both of these recipes sound yummy! Thanks, I will definitely try them. We have become crazy about salsa all of a sudden, do you wonder what will be next, tango lessons or something similar?! lol
    I'd love it but DH does not dance, he says!
  9. AhBee01

    AhBee01 Chillin' With My Peeps

    Nov 7, 2007
    yo. ohio
    Please when you post a recipe that someone asks to can, make sure you post a safe recipe. Not all things can be canned safely. There are a lot of low acid veggies in salsa so a proven safe canning recipe should be used. Plus you do not cook it before serving, so it needs to be extra safe!

    Here is one that is safe and has been tested. This is from the Garden web and is a hit there.
    I will post a link to the site.
    If you have any questions about it, I will be glad to try and answer it for you.
    I have made this for 3 years now! It is easy and very good.
    I skin my tomatoes chop and drain the juice then measure the 8 cups.
    You can use more onions if you want,but need to use less peppers or vice versa. I use more peppers but less onions. I use 2 1/2c peppers to 1 1/2c onions! You can use any amount as long as you do not go over the total combined amount which is 4 cups! Does that make sense?
    Here is the forum I go to for all my canning help.

    Here's the recipe. Note that I (Annie) cut the vinegar way, way down and pressure cook mine. If you want to HWB(hot water bath) it you may, but the vinegar will have to be increased to one cup. You can also sub bottled lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).


    8 cups tomatoes, peeled, chopped and drained
    2 ½ cups chopped onion
    1 ½ cups chopped green pepper
    3 – 5 chopped jalapenos
    6 cloves minced garlic
    2 tsp cumin
    2 tsp pepper
    1/8 cup canning salt
    ¼ cup chopped fresh cilantro
    1/3 cup sugar
    1/3 cup vinegar
    16 oz. tomato sauce
    16 oz tomato paste
    Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
    For hot water bath boil 15 minutes for pints.

    Makes 6 pints
  10. country lady

    country lady Chillin' With My Peeps

    Nov 8, 2008
    NW Tennessee
    AhBee01, thank you. I use my pressure cooker to can tomatoes so that is what I would use. It is small but holds 7 pints. Good point! Quite a few things I grow in the garden so I'm anxious to try salsa. I can hardly wait! Thanks again. (good instructions, too!)

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