Try this Fresh Garden Salsa for Canning recipe, or contribute your own.
Suggest a better descriptionPlace 7 clean pint mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside; heat SNAP LID sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
Coarsely chop tomatoes. Measure 8. Finely chop jalapeño (use caution). Combine
tomatoes, onions, green pepper, jalapeño pepper, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
Ladle salsa into a hot jar to within 1/2 inch of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.* When processing time is complete, remove canner
lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
*Check to see what your required time is for elevations over 1,000 feet. There are calculators and such.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (1877g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 627 | ||
Calories from Fat: 33 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.7g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2496.8mg | 86 % | |
Potassium 4693.6mg | 124 % | |
Total Carbohydrate 139g | 41 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 113.2g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.