Fresh Garden Salsa-For Canning
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 29.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 87.9 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.0 g
- Protein: 0.7 g
View full nutritional breakdown of Fresh Garden Salsa-For Canning calories by ingredient
Introduction
Great way to use those tomatoes and peppers in the summer.When we open a pint, it's gone!
Great way to use those tomatoes and peppers in the summer.
When we open a pint, it's gone!
Number of Servings: 32
Ingredients
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9 c. diced tomatoes- fresh red ripe, but not mushy ( 16-18 med. sized)
3 c. EACH finely diced onions and bell pepper (all colors fine)
1/4 c. Jalapeno peppers
1-2 cloves finely chopped or minced garlic
1 c. white distilled vinegar
1/4 c. sugar or splenda
1 Tbsp garlic salt
1 Tsp black pepper
Directions
prepare 8 pint jars-get cleaned and hot
with rings and lids hot
Use all plastic utensils and bowls (or glass)
You need a jar lifter, jar filler, etc..
Peel tomatoes by dropping them (cored) in boiling water for about 30 seconds. Skin peels right off.
Dice them larger than the other vegetables (I used the larger dice of the Vidalia Magic Chopper)
Prepare the peppers and onions. (I used the small dice of the chopper)
Heat vinegar and sugar in a large stock pot until sugar dissolves.
Add all other ingredients.
Heat until the onions are almost transparent.
Taste juice for seasoning. Adjust to preference.
Fill jars leaving 1/2" head space. Use a plastic spoon handle to get out any air bubbles, wipe rim, put on lid and ring finger tight.
Separate jars to let cool. Check after 24 hours to make sure lids sealed. (Press down on center-it shouldn't move.)
I tripled the recipe and added 1/4 c. extra sugar and ended up with 21 pints. You can use quarts instead, but refrigerate after opening. We like pints because we eat the whole thing at once. The entire jar is only 120 calories. Less if you use Splenda.
Serving Size: makes 32 1/2 cup servings (8 pints)
Number of Servings: 32
Recipe submitted by SparkPeople user GAYLED67.
with rings and lids hot
Use all plastic utensils and bowls (or glass)
You need a jar lifter, jar filler, etc..
Peel tomatoes by dropping them (cored) in boiling water for about 30 seconds. Skin peels right off.
Dice them larger than the other vegetables (I used the larger dice of the Vidalia Magic Chopper)
Prepare the peppers and onions. (I used the small dice of the chopper)
Heat vinegar and sugar in a large stock pot until sugar dissolves.
Add all other ingredients.
Heat until the onions are almost transparent.
Taste juice for seasoning. Adjust to preference.
Fill jars leaving 1/2" head space. Use a plastic spoon handle to get out any air bubbles, wipe rim, put on lid and ring finger tight.
Separate jars to let cool. Check after 24 hours to make sure lids sealed. (Press down on center-it shouldn't move.)
I tripled the recipe and added 1/4 c. extra sugar and ended up with 21 pints. You can use quarts instead, but refrigerate after opening. We like pints because we eat the whole thing at once. The entire jar is only 120 calories. Less if you use Splenda.
Serving Size: makes 32 1/2 cup servings (8 pints)
Number of Servings: 32
Recipe submitted by SparkPeople user GAYLED67.
Member Ratings For This Recipe
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SPAZWRITER
Excellent!! I added cilantro and lime juice, but everyone loves it!! I love homemade salsa, and this is the best I've ever made. - 10/7/11
Reply from GAYLED67 (11/5/11)
Thanks for the rating. I make so much of this in the summer! I think we will never eat it all, but it never lasts through until the next tomato season. This is the salsa I use in my salsa chicken recipe. It's yummy, too. Super Easy!
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CD1987279
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TERRIJ7
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EVILCECIL
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RDCAGAIN10