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Tip: Try salsa canning for more results.
Results 1 - 10 of 24 for tomato salsa canning
Combine prepared tomatoes, peppers, onions, ... saucepan. (See Mexican tomato sauce for information on peeling ... 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 into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. ...
5. SWEET SALSA
Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and ...
6. 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".
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. SALSA
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint ...
9. SALSA SAUCE
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
10. SALSA
Boil 30 minutes. Put in jars. Process for 30 minutes.
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