Salsa Canning - Recipes

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Results 1 - 10 of 25 for salsa canning

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Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on ...

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 ...

Mix all ingredients. Cook until thick, around 3 hours, stirring often to keep it from sticking. When thick, put in jars and seal. This ...

5. SALSA

Peel and dice tomatoes. Put into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. ...

Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, ...

7. SALSA

Chop bell peppers in chunks. ... thickness. Place in canning jars 1/2 or 1 pint ... minutes. Scream with delight as each jar seals with a "POP".

8. SALSA

Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint ...

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.

10. SALSA SAUCE

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

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