Canning Cherry Salsa Recipes

CANNING CHERRY SALSA

Steps:

• First, prepare jars and lids for canning.
• Next, pit cherries.
• Coarsely chop pitted cherries, cilantro, red onions, jalapenos, and garlic.
• Place all ingredients into a copper jam pot, stainless steel pot or enamel dutch oven. Bring to a boil over high heat, stirring often. Reduce to simmering, and simmer for an additional 5 minutes, stirring often.
• Ladle cherry salsa into warmed pint mason jars leaving a 1/2-inch headspace. Remove air bubbles, add additional salsa if needed.
• Wipe the rim of jars with a clean dish towel, add warmed lids and rings to finger tight.
• Process pints in a water bath or steam canner for 15 minutes (for the altitude of 0 - 1000 feet), add additional time based on your altitude (see chart in the article).

GROUND CHERRY SALSA

Steps:

• Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
• Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CHERRY TOMATO SALSA

Steps:

• Wash tomatoes and peppers before chopping. Peel onion and garlic.
• Chop cherry tomatoes (I usually cut them in half or in quarters, depending on size), peppers, onion, and garlic.
• Combine all ingredients in large saucepan or Dutch oven. Bring to a boil over medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into pint jars, leaving ½ inch headspace. Wipe jar rims with damp paper towel.
• Cover with two-piece lids. Process in water bath canner for15 minutes.
• Makes about 4 pints of salsa.