Homemade Canned Salsa Hot OR Mild

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Nutritional Info
  • Servings Per Recipe: 90
  • Amount Per Serving
  • Calories: 7.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.8 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.3 g

View full nutritional breakdown of Homemade Canned Salsa Hot OR Mild calories by ingredient
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Introduction

SEE Cooking Instructions FIRST(Ingredient List not perfect)
We Grow everything in Michigan except for citrus items, then can like crazy in fall, give some as gifts
SEE Cooking Instructions FIRST(Ingredient List not perfect)
We Grow everything in Michigan except for citrus items, then can like crazy in fall, give some as gifts

Number of Servings: 90

Ingredients

    8 cup, chopped or sliced Tomatoes, red, ripe, raw, year round average
    1 cup, chopped Green Peppers (bell peppers)
    74 gram(s) bell pepper, red, sweet, raw
    1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    3 cup, chopped Onions, raw
    6 clove Garlic
    2 cup, chopped Sweet peppers (bell)
    6 tbsp Cilantro, raw
    9 tsp Lemon Juice 'Real Lemon' 100% juice
    3 tsp Lime Juice - ReaLime 100% Lime Juice
    .5 tsp Coarse Kosher Salt, Morton (by DJARTIST)
    .25 tsp Pepper, black
    3 tsp Coarse Kosher Salt, Morton (by DJARTIST)
    6 tsp Lemon Juice 'Real Lemon' 100% juice
    1 tsp Hot Pepper Sauce

Tips

Read Instructions first before ingredient list to help make sense
Make it a family or friends occasion


Directions

Here's salsa recipe
Enjoy if you make any
plan on 2 1\2 to 3 hours total to make it
Salsa Recipe makes 2-3 Quarts or 5-7 Pints

It is VERY important to put HOT salsa into HOT jars With HOT lids and HOT rims, then immerse completely in BOILING hot water.
Time management is crucial!
Stuff you Will need:
Canning Jars with Lids and Rims
One Huge stock pot or canning pot, One Large pot to cook salsa in,
One Medium pot to keep rims\lids hot
One Large pot to sterilize\keep hot jars if not using dishwasher (we use dishwasher)
Tongs, Ladle, Clean Cloth, Spatula that fits easily into jars
Optional Stuff: One Helper, Jar Lifter, Canning Funnel - all very helpful.

Ingredients:
Cut up veggies as much as you want. We do Extreme Chunky to Smooth(Immersible Hand Blender Right
before putting on Lid)
2 Green Bell Peppers
2 Large Onions
2 Quarts Peeled, Chopped, Drained Tomatoes
6 Cloves Garlic (we like to use garlic press for these) or chop finely
Either: Around 2 Cups Hot Peppers (habenero, jalapeño, chili, Hungarian Hot Wax (Serrano, Cayenne and HotWax Mix work well)
The more the hotter(DUH!) If you’re crazy, add more.
OR
2 Cups Mild(Sweet Banana or other mild) Peppers For Mild. Mix Colors for Prettiness.
Small Handful Chopped Fresh (not dried!) Cilantro Leaves (no stems) about half to three quarters cup not packed (we never really measure)
3 Tablespoons Lemon juice (bottled works fine)
1 Tablespoon Lime Juice (bottled works fine)
1\2 Teaspoon Kosher salt (not table salt)
1\4 Teaspoon Black Pepper
OPTIONAL: Add some of your favorite Hot Sauce for different tastes.
Put all this stuff into a large pot and slow boil\simmer uncovered until desired Juiciness.
Usually 10-30 Minutes, Stirring occasionally.

Canning:
Keep Clean Jars HOT (dishwasher or boiling water)
Keep Rims HOT in boiling water
Put lids into boiling water for 30 seconds as needed.

Fill HOT jars 1\4 to 1\2 half inch from top with good mix of chunks and juice
Add to Quart Jars:
1 Tablespoon Kosher Salt
2 Tablespoons Lemon Juice
Add to Pint Jars:
1 Teaspoon Kosher Salt
1 Tablespoon Lemon Juice
Use Spatula to make sure there are NO BUBBLES in jar.
Use CLEAN cloth to wipe jar top clean of food and juice (a little water won’t hurt) to ensure a good seal.
Put on HOT Lid, screw HOT Rim on tight, immerse completely in boiling water.
Let process covered for 45 minutes – make sure water covers tops completely entire time.
Remove carefully (Jar Lifter works well, ‘Hot Gloves’ are OK) – DO NOT TIP - place on dry dishtowel.
VERY Carefully blot lids dry.
After 5-35 minutes, lids should ‘pop’ down and make good seal.
If any lid fails to ‘pop’ down, refrigerate and use immediately.
Let sit undisturbed for at least 12 hours.
Will store for years in cool dark space. Don’t forget to Label if doing many batches.

Serving Size: Makes 2-3 Quarts - See Instructions

Number of Servings: 90

Recipe submitted by SparkPeople user ALS123ABC.

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