|Classic Indian Cooking|
|by Julie Sahni|
This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth D...
Tip: Try salsa canning for more results.
Results 1 - 10 of 22 for tomato salsa canning
Result Page: 1
Combine prepared tomatoes, ... saucepan. (See Mexican tomato sauce for information ... chili peppers). Yields 6 to 8 pints. ersity Cooperative Extension
Put all ingredients ... minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)
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.
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Cook down approximately 3 hours. Can as you would tomato juice. Makes approximately 5 pints.
Bring to a boil, cook 30 minutes. Makes approximately 5 quarts.
Simmer 30 to 45 minutes, stirring to prevent scorching. Bring to a full boil and add 5 tablespoons cornstarch dissolved in water. Mix constantly. ...
Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for quarts.
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.
Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...
Result Page: 1
top of page