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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Water Bath Canning Fresh Salsa Recipe

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This recipe for Water Bath Canning Fresh Salsa is from Grandma Middleton & Granny Servant Canning Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)

6 green onions, chopped

2 jalapeno peppers, diced

4 cloves garlic, minced

1/2 cup vinegar

2 Tbsp lime juice

4 drops hot pepper sauce

2 Tbsp minced cilantro

2 tsp salt

4 (16 oz) pint jars or 8 - 8oz jars
Directions:
Directions:
Prepare a boiling water canner. Heat jars in simmering water until they are ready for use, but do not boil them. Wash lids in warm soapy water and set the bands aside.
Combine all ingredients in a large saucepan.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Ladle the hot salsa into the hot jars, leaving a 1/2 inch headspace. Remove any air bubbles, wipe the rim, center the hot lid on the jar, and apply the band, adjusting it until it is fingertip tight.
Process the filled jars in a boiling water canner for 15 minutes, making adjustments for altitude. Remove the jars and allow them to cool. Check the lids for a seal after 24 hours; the lid should not flex up and down when the center is pressed.
Number Of Servings:
Number Of Servings:
4 (16 oz) pint jars or 8 - 8oz jars

 

 

 

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