Canned Tomatillos Sauce Recipes
SALSA VERDE RECIPE FOR CANNING
Canning salsa verde is the perfect way to preserve a bumper crop of tomatillos. Pull a jar out of the pantry for a tasty dip, use it as a tomatillo enchilada sauce, or add a jar to a hearty winter pork stew.
Provided by Ashley Adamant
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Combine all ingredients in a large stockpot and bring to a simmer on the stove. Simmer for 20 minutes to an hour to allow the tomatillos to break down and flavors to meld. Taste and adjust salt accordingly. 2. Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes for pints. (Adjust for altitude) 3. Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed. Place any unsealed jars in the refrigerator for immediate use.
CANNED GREEN TOMATILLO SAUCE
Tomatillos grow easily in my garden. Every year I have an abundance, so I have started canning them. I use the sauce for chile verde and enchiladas. This will make about 10 to 12 pint-sized jars.
Provided by Karen B
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 13h40m
Yield 160
Number Of Ingredients 10
Steps:
- Blend tomatillos, poblano peppers, jalapeno peppers, onion, chicken broth, and garlic in a food processor or an electric blender in batches.
- Pour blended mixture into a large stockpot and add cilantro, lime juice, oregano, and seasoned salt. Bring to a boil over high heat; reduce heat and let simmer for 20 minutes.
- Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until blended mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.7 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.6 g, Protein 0.3 g, Sodium 33 mg, Sugar 0.9 g
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