- 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. CANNING SALSA
- Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 ...
Ingredients: 7 (salt .. vinegar ...)
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- 3. SALSA FOR CANNING
- Put all ingredients in ... about 4 1/4 gallons salsa. (17 quarts or 34 pints)
Ingredients: 10 (oregano .. salt .. vinegar ...)
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- 4. HOLLY'S MEXICAN SALSA
- This is not my ... of the recipe for salsa picante I've seen made ... flat dead in the canning process. If you use ... the ingredients too much. .
Ingredients: 13 (acidic. .. add. .. garlic .. it. .. oil. .. onion. ...)
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- 5. JALAPENO JELLY
- Mix salsa, vinegars, and sugar ... ounce jars. Makes 7 jars.
Ingredients: 6 (certo .. jars .. peppers .. sugar .. vinegar ...)
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- 6. SALSA
- Peel and dice tomatoes. Put into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. Remove seeds. ...
Ingredients: 10 (onions .. opt. .. peppers .. tomatoes ...)
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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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