Anyone have a good salsa recipe for canning?

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

 

I made this recipe twice and I do not have a jar left. I made over 25 pints.lol

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.

 

That sounds yummy!!!

 

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.
Enjoy.

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.

 

Check The Parson's Wife's threads or pm her, she posted one with pictures back in the summer, very helpful!

 

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?
Enjoy,
Brenda
PS http://forums.gardenweb.com/forums/harvest/
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).

ANNIE’S SALSA

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