- 1. CANNING CHILI SALSA
- Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili ...
Ingredients: 6 (salt .. vinegar ...)
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- 2. SALSA FOR CANNING
- Put all ingredients in an ... 4 1/4 gallons salsa. (17 quarts or 34 pints)
Ingredients: 10 (oregano .. salt .. vinegar ...)
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- 3. JALAPENO JELLY
- Mix salsa, vinegars, and sugar altogether. ... jars. Makes 7 jars.
Ingredients: 6 (certo .. jars .. peppers .. sugar .. vinegar ...)
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- 4. SALSA
- Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.
Ingredients: 9 (lengthwise .. paprika .. sugar .. vinegar .. whole ...)
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- 5. SWEET SALSA
- Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...
Ingredients: 9 (onions .. peppers .. sugar .. tomatoes .. vinegar ...)
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- 6. GRACE'S PICANTE SALSA
- Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
Ingredients: 9 (garlic .. salt .. sugar .. vinegar ...)
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- 7. SALSA SAUCE
- Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Ingredients: 7 (onions .. peppers .. vinegar ...)
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- 8. SALSA SAUCE
- Simmer 30 to 45 minutes, stirring to prevent scorching. Bring to a full boil and add 5 tablespoons cornstarch dissolved in water. Mix constantly. ...
Ingredients: 8 (salt .. sugar .. vinegar ...)
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- 9. SALSA SAUCE
- Boil 30 minutes. Put in jars and seal. For double batch, add 5 hot chilies or less besides the 4 oz. can of mild chilies.
Ingredients: 7 (chilies .. onion .. salt .. sugar ...)
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- 10. SALSA TO CAN
- Cook down approximately 3 hours. Can as you would tomato juice. Makes approximately 5 pints.
Ingredients: 6 (salt .. sugar .. vinegar ...)
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