Food recipes
Canned Salsa
Canned Salsa
Ingredients:
5 pounds tomatoes, peeled and chopped
2 pounds fresh jalapeños, seeded and finely chopped
1 pound onions, chopped
6 cloves garlic, minced
3/4 cup white vinegar
2 teaspoons pickling/canning salt
Directions:
Place tomatoes, jalapeños, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer
10 minutes.
Pack into sterilized pint or half−pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids
and rings; seal. Process for 15 minutes in a boiling−water canner.
Makes 6 to 8 pints.
Canned Salsa 188
Carrot Jelly
Ingredients:
5 pounds tomatoes, peeled and chopped
2 pounds fresh jalapeños, seeded and finely chopped
1 pound onions, chopped
6 cloves garlic, minced
3/4 cup white vinegar
2 teaspoons pickling/canning salt
Directions:
Place tomatoes, jalapeños, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer
10 minutes.
Pack into sterilized pint or half−pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids
and rings; seal. Process for 15 minutes in a boiling−water canner.
Makes 6 to 8 pints.
Canned Salsa 188
Carrot Jelly
Printed from https://recipe.bluelayer.org/recipe/68592/canned-salsa