Salsa to Can Recipe
Description:
Savor the goodness of this delightful salsa recipe, cherished by many who have relished its flavors and found it perfect for canning. What makes it even more appealing is that it doesn’t require a pressure canner, making it accessible to home cooks of all levels. This salsa leans towards the milder side, offering a medium heat level that mellows further as it cools. Feel free to adjust the spice level by adding more peppers if you crave an extra kick!
Recipe Details:
- Cook Time: 4 hours
- Prep Time: 3 hours
- Total Time: 7 hours
- Servings: Approximately 10 quarts
Ingredients:
- 8 chopped tomatoes
- 2 Spanish onions
- 5 green peppers
- 4 banana peppers
- 2 tablespoons tomato paste
- 3 tablespoons brown sugar
- 3/4 tablespoon pickling salt
- 4 cups white vinegar
- 2 1/4 tablespoons minced garlic
- 4 teaspoons paprika
- 1 teaspoon chili powder
- 1 lemon, juiced
- 1/4 cup banana peppers (additional for added heat, optional)
Nutritional Information (per serving):
- Calories: 273.3
- Fat Content: 1.9g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0mg
- Sodium Content: 3211.7mg
- Carbohydrate Content: 60.4g
- Fiber Content: 12.8g
- Sugar Content: 43.5g
- Protein Content: 9.2g
Recipe Category & Keywords:
- Category: Sauces
- Keywords: Vegetable, Tex Mex, Southwestern U.S., Mexican, Low Protein, Low Cholesterol, Healthy, Free Of…, Weeknight, Canning, Easy
Instructions:
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Combine in a Large Pot: In a large pot, mix together the chopped tomatoes, Spanish onions, green peppers, banana peppers, tomato paste, brown sugar, pickling salt, white vinegar, minced garlic, paprika, chili powder, and lemon juice. Stir well to ensure all ingredients are evenly distributed.
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Simmer: Place the pot over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
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Optional Overnight Rest: For a thicker consistency, consider letting the salsa sit overnight. This allows the flavors to meld and intensify. In the morning, re-boil the salsa briefly before proceeding with the canning process.
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Canning Process: Once the salsa reaches your desired consistency, it’s time to prepare it for canning. Ensure your jars are hot and sterile before filling them with the hot salsa. Leave appropriate headspace to allow for expansion during processing.
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Hot Water Bath: Place the filled jars in a hot water bath canner, ensuring they are fully submerged. Process the jars in the hot water bath for 45 minutes to ensure they are safely preserved.
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Cool and Store: After processing, carefully remove the jars from the water bath using canning tongs and place them on a clean towel to cool. As they cool, you may hear the satisfying “pop” of the lids sealing, indicating a successful canning process. Once cooled, store the jars in a cool, dark place for long-term storage.
Enjoy Your Homemade Salsa:
Indulge in the vibrant flavors of this homemade salsa, whether you’re pairing it with crispy tortilla chips, dolloping it onto tacos, or incorporating it into your favorite Tex-Mex dishes. With its perfect balance of sweetness, tanginess, and just the right amount of heat, this salsa is sure to become a staple in your kitchen. Plus, knowing that you’ve preserved it yourself through the canning process adds an extra layer of satisfaction to every bite. So gather your ingredients, set aside some time for simmering and canning, and get ready to enjoy the taste of homemade goodness with every jar! 🍅🌶️🌮
