Bobs Favorite Hot Salsa Hot Water Bath Canning Method Recipes

HOMEMADE CANNED SALSA

Steps:

• Peel or scald off tomatoe skins if desired. Chop fresh tomatoes into small pieces and place into large stock pot. Start simmering to reduce tomatoes.
• Finely chop onions and peppers. (Use gloves if you have sensitive skin, and wash hands thoroughly before touching anyone.) Add onions, peppers, and other ingredients to chopped tomatoes. Simmer until desired thickness, may take a few hours. Do not add salt and additional ingredients until you've reach desired consistency. This includes the cilantro. It's best added towards the end of the proccess. Once thickness is achieved, low boil for 10 mintues. Pack into clean, hot quart jars (can also halve recipe and use pints if desired) with 1/2 inch headroom. Seal. Proccess 15 mintues in simmering Hot-Water bath.

HOME CANNED SALSA (FRESH)

Steps:

• Fill up a stock pot about halfway with water and bring to a boil. Do step 2 while you are waiting for that to happen.
• Remove all of the stems from tomatoes. Fill up a clean sink with water and dump all of your tomatoes in. Swish around and drain.
• This step will need to be done in separate small loads. Add about a quart of tomatoes at a time to the boiling water and allow to blanch (boil in the water) for 30 seconds to one minute. While you are waiting for the first load to finish, put some ice in a big bowl and fill up with water. Set on the counter near the pot you are using for the tomatoes.
• With a slotted spoon, remove the tomatoes from the boiling water and place them into the ice water for a couple of minutes. This will stop the cooking process. Remove from the ice water and place in a bowl for later. Repeat Steps 3 and 4 until all of the tomatoes have been blanched, cooled, and moved to the bowl for later.
• With a knife or a tomato corer, remove the stem end and slip the skins off the tomatoes. You can use the scraps to make tomato powder later if you have a dehydrator. At this point, you can cut your tomatoes into halves or quarters, or leave them whole.
• Dice tomatoes into 1/4-inch pieces.
• Remove stems and seeds from jalapenos and dice those too. (Use rubber gloves just for good measure.)
• Dice the red onion.
• Pour boiling water over chili peppers just to cover, then cover the bowl they are in for about 15 minutes to steep. Drain half the water off and puree chili peppers until smooth (about a minute).
• Combine all ingredients in a large saucepan and bring mixture to a boil over medium-high heat. Reduce heat to a simmer and allow to simmer for 10 minutes or until thickened.
• Fill your hot jars with salsa, leaving a 1/2-inch head space. Remove air bubbles with a bubble remover, and clean the jar rim.
• Center the lid onto the clean jar rim and screw on the band only fingertip-tight. Repeat steps 6-9 until all jars are filled.
• Place jars into the simmering water in your canner. Water must cover jars by at least 1 inch. Adjust heat to medium/high and cover the canner. Wait until the water boils. Once water is boiling, set your timer for 15 minutes.
• Once processing time is finished, turn off the heat and uncover the canner. Allow canner to sit for 5 minutes, then remove jars with the jar lifter to a towel on your counter. Allow to cool for 12 hours. Test seals, label, and store jars

TOMATILLO SALSA RECIPE FOR CANNING

Steps:

• You will need to prep the tomatillo by taking off the husk and then washing. Don't worry about peeling or seeding them.
• Prep the peppers. At this point, make sure you are wearing hand protection. Chop the chilies finely. If you are noticing that the skin of the chilies are tough you can heat them up in the oven until the skin starts to blister- usually about 6 minutes at 400 degrees. To make peeling the skin easier, place the chilies in a pot and cover with a damp cloth. Let them cool and the skins should slide right off.
• There is no need to peel the jalapeño peppers. If you are looking to decrease the spiciness you can remove the seeds.
• You can finely chop all of your ingredients or you can process them in a food processor.
• In a large stock pot add the chopped tomatillos, chopped chilies, chopped jalapenos, chopped onions, lemon juice, garlic, cumin, salt, and pepper. Stir to combine.
• Bring the mixture to a boil. Once boiling, reduce heat and simmer for 20 minutes. Keep stirring periodically.
• Now you are ready to put the salsa in the pint jars.
• Ladle the hot salsa mixture into clean and sanitized pint mason jars.
• Make sure to leave about 1/2 inch space at the top of the jar. Remove all of the air bubbles (gently tap the jars on a thick towel set on your counter to help them come to the surface) and wipe the mouths of the jars with a clean, damp cloth.
• Apply the two part lid and screw the ring or band on.
• Place the jars in a water bath canner filled half way with hot tap water. Once all of the jars are in the canner, fill the canner up with more hot water until the water is 1 to 2 inches over the top of the jars.
• Bring the canner to a boil. Once the water is fully boiling, boil for 15 minutes (see notes on altitude adjustments).
• Once the 15 minutes has passed, turn the heat off your canner. When the water stops boiling, remove the hot jars from the water and place them on a cutting board or on a thick towel (taking care not to bump them together when setting them down) to cool.
• Once cooled, remove the rings for storage, write what's in the jar and the date on the top of the lid, and store for up to a year on the shelf (they'll last longer than that but a year is ideal).

ZESTY SALSA RECIPE FOR CANNING

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
• Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
• Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

BOB'S FAVORITE HOT SALSA (HOT WATER BATH CANNING METHOD)

Steps:

• Combine the tomatoes, peppers and onions and boil for 10 minutes.
• Remove from heat and add remaining ingredients, mixing well.
• Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
• Let cool and remove bands and store in a cool dry place for up to 1 year.