12 Piece Canning Set

Recipes

Salsa

Salsa is an increasingly popular condiment that is easily made with a few fresh ingredients.  Most are tomato based and range from mild to fiery hot, thin to chunky in texture.  Salsa can be used as a dip or to spice up a variety of foods.  The following recipes can be varied in spiciness by adjusting the amount and/or type of peppers used.  Always wear plastic or rubber gloves when cutting fresh peppers as they contain oils that can burn skin and eyes.  Tomatoes should be blanched to aid in peeling.  After processing, test seals, wipe off jars and lids, label and date.  Store in a dry, cool, dark place for up to one year.

Banana Pepper Salsa

8 cups tomatoes, peeled, seeded and chopped
1 cup chopped banana peppers
1/2 cup chopped green bell pepper
1 cup chopped onion
1/4 cup white vinegar
1 tablespoon parsley
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon hot sauce

Combine all ingredients in a large saucepot and bring to a boil.  Reduce heat and simmer for 20 minutes or until mixture has     thickened.  Ladle hot salsa into hot, clean jars.  Leave 1/4 inch headspace.  Remove air bubbles with a wooden spoon.  Wipe jar rims, place on lids, tighten bands.  Process jars in a Granite Ware water bath canner for 15 minutes.  Makes 4 pints.

Red Onion Salsa

8 cups tomatoes, peeled, seeded and chopped
1 cup chopped red onion
1/2 cup jalapeno peppers, seeded and chopped
1/4 cup red wine vinegar
1 1/2 teaspoon salt
1 teaspoon taco seasoning
1 clove garlic, chopped

Combine ingredients in a large saucepot and bring to a boil.  Reduce heat and simmer for 20 minutes or until mixture has thickened, stirring occasionally.  Ladle hot salsa into hot, clean jars.  Leave 1/4 inch headspace.  Remove air bubbles with a wooden spoon.  Wipe jar rims, place on lids, tighten bands.  Process jars in a Granite Ware water bath canner for 15 minutes.  Makes 4 pints.

Pineapple-Tomato Salsa

5 cups tomatoes, peeled, seeded and chopped
1 1/2 cups chopped pineapple
1/2 cup chopped green bell pepper
1/2 cup sliced green onion
1/8 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno peppers
2 tablespoons lime juice
3/4 teaspoon ground cumin
1/2 teaspoon salt

Combine all ingredients in a large saucepot and bring to a boil.  Reduce heat and simmer for 15 to 20 minutes, stirring occasionally.  Ladle hot salsa into hot, clean jars.  Leave 1/4 inch headspace.  Remove air bubbles with a wooden spoon.  Wipe jar rims, place on lids, tighten bands.  Process jars in a Granite Ware water bath canner for 15 minutes.  Makes about 3 pints.

Chunky Salsa

8 cups tomatoes, peeled, seeded and chopped into extra large pieces
1/2 cup seeded and chopped Anaheim chili peppers
1/2 cup seeded and chopped poblano chili peppers
1 cup sliced green onion
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients in a large saucepot. Bring to a boil.  Reduce heat and simmer for 20 minutes or until thickened to desired consistency, stirring occasionally.  Ladle hot salsa into hot, clean jars.  Leave 1/4 inch headspace.  Remove air bubbles with a wooden spoon.  Wipe jar rims, place on lids, tighten bands.  Process jars in a Granite Ware water bath canner for 15 minutes.  Makes 4 pints.

Pepper-Cucumber Salsa

7 cups tomatoes, peeled, seeded and chopped
1/2 cup chopped cucumbers
1/2 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/4 cup chopped yellow bell peppers
1/2 cup red wine vinegar
3 serrano peppers, seeded and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon fresh minced marjoram
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all ingredients in a large saucepot and bring to a boil.  Reduce heat and simmer for 15 minutes, stirring occasionally.  Ladle hot salsa into hot, clean jars.  Leave 1/4 inch headspace.  Remove air bubbles with a wooden spoon.  Wipe jar rims, place on lids, tighten bands.  Process jars in a Granite Ware water bath canner for 15 minutes.  Makes 4 pints.