Freezer Salsa Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FREEZER SALSA



Freezer Salsa image

This amazing homemade Freezer Salsa is such a great alternative to canning salsa - it will keep in the freezer for 3-6 months!

Provided by Make-Ahead Meal Mom

Categories     Freezer Meal Recipes

Time 1h15m

Number Of Ingredients 13

10-12 large tomatoes, diced, seeded and peeled (about 8 cups)
2 green bell peppers, diced
2 large onions, diced
2 jalapeno peppers, seeded and finely diced
2 6oz cans tomato paste
1 10oz can condensed tomato soup
1/3 cup white vinegar
1/3 cup lime juice
2 tablespoons sugar
1 1/2 tablespoons salt
1/2 tablespoon garlic salt
1 1/2 tablespoons garlic powder
1-3 teaspoons cayenne pepper

Steps:

  • Peel tomatoes by cutting a small shallow "X" in the bottom, then placing in boiling water for 45-60 seconds until skin starts to peel back and wrinkle. Remove from boiling water and place into ice bath for 1-2 minutes. Then skin should easily peel off.
  • Remove seeds by taking peeled tomatoes, cutting in half along the equator (not through the blossom/stem end) and squeezing over sink or bowl.
  • Pulse tomatoes in food processor to roughly chop.
  • Dice or chop bell peppers and onions.
  • Wearing plastic gloves, cut open the jalapeno peppers longways and scoop out seeds. Then dice finely. (See note)
  • Place all ingredients into a large stock pot. Bring to a boil.
  • Reduce heat and simmer uncovered for 35-45 minutes, depending on how thick you like your salsa. (I like mine thicker, so I simmer for almost the full time.)
  • Remove from heat and allow salsa to cool. Ladle into freezer containers or freezer bags. Label containers and place in freezer.

Nutrition Facts : Calories 63 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 665 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CONTEST-WINNING FREEZER SALSA



Contest-Winning Freezer Salsa image

Typically, I make 60 jars of salsa each fall to enjoy all winter long. I also give it as gifts and donate jars to parties sponsored by the schools our four sons attend. This tasty salsa adds zip to everything from chips to meat loaf to fajitas.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 6 cups.

Number Of Ingredients 14

3/4 cup chopped onion
1/2 cup finely chopped celery
1/3 cup finely chopped sweet red or green pepper
1 to 2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1/4 cup olive oil
12 plum tomatoes, peeled, seeded and chopped (about 6 cups)
3 cans (6 ounces each) tomato paste
1/3 cup lime juice
1/3 cup white vinegar
1 tablespoon honey
1 tablespoon sugar
1-1/2 teaspoons salt
1 teaspoon dried basil

Steps:

  • In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

FREEZER SALSA



Freezer Salsa image

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. -Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 10 cups.

Number Of Ingredients 11

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

Steps:

  • In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

FREEZER JAM



Freezer Jam image

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h45m

Yield Makes 7 cups

Number Of Ingredients 4

5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Steps:

  • Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
  • In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
  • In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
  • Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 40 g

FREEZER SALSA



Freezer Salsa image

This recipe is a great reason for growing tomatoes and peppers in your garden. It was published in Chatelaine and I made a few small changes. Place a cup or two in freezer bags, press flat and freeze. Thaws quickly for snack attacks.

Provided by Kate in Ontario

Categories     Vegetable

Time 1h25m

Yield 10 cups

Number Of Ingredients 12

10 -12 large very ripe tomatoes
2 large cooking onions or 2 medium Spanish onions
1 tablespoon vegetable oil
8 cloves garlic, minced
8 jalapeno peppers or 1 can diced green chilis
2 -3 sweet green peppers (or mix of green and red)
2 (5 1/2 ounce) cans tomato paste
1/4 cup cider vinegar or 1/4 cup lime juice
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper

Steps:

  • Peel,core, seed and coarsely chop tomatoes.
  • You should have 10 cups.
  • Peel and finely chop onions.
  • Heat oil in a large pot over medium heat.
  • When hot, add onions and garlic.
  • Cook, stirring often, until onions are soft.
  • Meanwhile, seed and finely chop jalapenos.
  • Seed and coarsely chop sweet peppers.
  • When onions are soft, stir in tomato paste.
  • Add tomatoes, peppers, vinegar, paprika, sugar and salt.
  • For extra heat stir in cayenne.
  • Bring to boil and lower heat until it gently boils.
  • Cook uncovered stirring occasionally until thickened, about 30 minutes.
  • Store covered in refrigerator for 1 week or freeze.
  • Flavor improves in the refrigerator or freezer.

More about "freezer salsa jam recipes"

EASY FREEZER SALSA RECIPE - SIXSISTERSSTUFF.COM
easy-freezer-salsa-recipe-sixsistersstuffcom image
2016-10-02 Let simmer, uncovered, for 45 minutes, stirring every couple of minutes. Pour into small freezer-safe containers (I used 16 oz containers and filled them about 3/4 full). Let the containers cool to room temperature, then …
From sixsistersstuff.com


HOW TO MAKE FREEZER JAM: INSTRUCTIONS AND RECIPES - THE …
how-to-make-freezer-jam-instructions-and-recipes-the image
2019-05-06 Place the fruit in a large mixing bowl, and crush it with a potato masher. Combine the sugar and pectin in another bowl, and stir until well blended. Add the sugar-pectin mixture to the fruit, and stir for three minutes. …
From thespruceeats.com


EASY FREEZER AND REFRIGERATOR JAMS | ALLRECIPES
easy-freezer-and-refrigerator-jams-allrecipes image
2021-08-03 For most freezer jam recipes, you simply add sugar (to preserve) and pectin (to thicken) the fruit, and fill sterilized jars, leaving a little room at the top for the jam to expand. Add a lid and store in the freezer for up to a year. …
From allrecipes.com


HOW TO MAKE EASY FREEZER JAM | ALLRECIPES
how-to-make-easy-freezer-jam-allrecipes image
2020-09-01 Making Freezer Jam. Wash and stem the fruit (and peel it, if applicable). Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like. Stir in the sugar …
From allrecipes.com


21 IDEAS FOR FREEZER SALSA RECIPE - BEST RECIPES IDEAS AND …
21-ideas-for-freezer-salsa-recipe-best-recipes-ideas-and image
2021-03-03 Freezer Salsa – Don’t not make this Right Yeah Double. 9. Freezer Salsa Recipe. 10. Easy Freezer Salsa Make Ahead Meal Mom. 11. 21 Best Freezer Salsa Recipe with Fresh tomatoes Best. 12. Easy Freezer Salsa …
From delishcooking101.com


FREEZER SALSA | FOODLAND ONTARIO
Transfer to large bowl. In small frying pan, heat oil over low heat; add hot pepper and garlic. Cover and simmer, stirring often, for 10 to 12 min. until garlic is softened and flavors are blended. Stir in onion. Add to tomatoes and gently stir. Stir in lime juice, salt and pepper. (Salsa can be frozen for up to 3 months.
From ontario.ca


FRESH TOMATO SALSA - LAUREN'S LATEST
10 hours ago Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips. Store salsa in airtight containers for up to 3 weeks in refrigerator.
From laurenslatest.com


CHERRY FREEZER JAM - PEANUT BLOSSOM
2022-07-14 Preheat the oven to 400°F. Toss the cherries in sugar in an 8x8 baking dish. Bake for 25 minutes, stirring half way through. Mash the cherries into a chunky sauce and let cool. 2. Scrape the cherry sauce into a large mixing bowl and add the remaining sugar, lemon juice, and almond extract to the roasted cherries.
From peanutblossom.com


100 BEST FREEZER JAM IDEAS | FREEZER JAM, JAM, JAM RECIPES - PINTEREST
Blueberry Recipes. Blueberry Season. Blueberry Bushes. Freezer Jam. Little Lunch. Jelly Recipes. Easy Blueberry Jam {Small Batch Recipe} ~~~~~~ Ingredients ~~~~~~ 2 lbs blueberries, about 6 heaping cups 1½ cups sugar. Red Pepper Jelly Recipe Certo. Strawberry Jalapeno Pepper Jelly Recipe.
From pinterest.ca


CAN YOU FREEZE SALSA: THE ONLY GUIDE YOU NEED - TOFUBUD
Place the saucepan on the stovetop and bring the salsa roja to a boil while stirring continuously. Once it comes to a boil, immediately lower the heat, and leave your salsa to simmer for at least 45 mins. Allow the salsa to cool, then place in resealable containers for freezing.
From tofubud.com


120 FREEZER JAM RECIPES IDEAS | FREEZER JAM, JAM RECIPES, FREEZER …
Sep 8, 2015 - Explore Laurie Phillips's board "Freezer Jam recipes" on Pinterest. See more ideas about freezer jam, jam recipes, freezer jam recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Freezer Jam recipes. …
From pinterest.ca


HOW TO MAKE TOMATO FREEZER JAM | ALLRECIPES
2021-07-10 Preheat the oven. Preheat the oven to 450 degrees F. Grease one or two large shallow baking dishes, as needed. 2. Cut the tomatoes and place in the baking dish. Cut cherry tomatoes in half lengthwise or cut regular size tomatoes into large even chunks. Remove the core from large tomatoes.
From allrecipes.com


BEST FREEZER JAM RECIPE - HOW TO MAKE NO-COOK FREEZER JAM
2016-07-15 Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year.
From thepioneerwoman.com


HOW TO MAKE FREEZER SALSA - TOMATOES - GETTY STEWART
2014-09-15 Mix tomatoes, onions, garlic, hot peppers, green peppers, cilantro, lime juice, cumin, coriander, sugar, salt, cayenne pepper and black pepper in large pot. Bring to a boil, stirring often. Reduce to simmer and cook, uncovered until thickened to desired consistency, at least 45 minutes. Allow salsa to cool completely.
From gettystewart.com


20 FREEZER JAM RECIPES YOU HAVE TO TRY - TASTE OF HOME

From tasteofhome.com


Related Search