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1 - 10 of 22 for tomato salsa canning

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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)

Cook down approximately 3 hours. Can as you would tomato juice. Makes approximately 5 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.

Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...

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.

7. SALSA
Bring to a boil, cook 30 minutes. Makes approximately 5 quarts.

8. SALSA
Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for 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. ...

Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.

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