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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)

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

4. 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.

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

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.

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.

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.

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

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