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Tip: Try salsa no peppers for more results.
Results 1 - 10 of 24 for canning salsa no peppers
Combine prepared tomatoes, peppers, onions, vinegar, salt and ... (or use fewer chili peppers). Yields 6 to 8 pints. ersity Cooperative Extension
Put all ingredients in an ... and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa (17 quarts or 34 pints).
Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot sterilized ...
4. SALSA
Peel and dice tomatoes. Put ... green and jalapeno peppers. Cool. Remove seeds. (Cut ... minutes. Use for dip on nacho chips, tacos or taco salad.
5. SALSA
Chop bell peppers in chunks. Onions can be ... thickness. Place in canning jars 1/2 or 1 pint ... with delight as each jar seals with a "POP".
6. SALSA SAUCE
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
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.
8. SWEET SALSA
Combine everything except chopped peppers and chopped tomatoes. Bring to ... bath for 25 minutes. Can be frozen but takes away some of the flavor.
9. SALSA
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint ...
10. JALAPENO JELLY
Mix salsa, vinegars, and sugar altogether. ... boil; boil 1 minute, stirring constantly. Pour into hot, sterilized 8 ounce jars. Makes 7 jars.
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