Fresh And Dried Cranberry Salsa Canning Recipes

FRESH AND DRIED CRANBERRY SALSA (CANNING)

Steps:

• Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
• Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
• Process 20 minutes in a boiling water bath.
• For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.

DRIED CRANBERRY SALSA

Steps:

• Combine all ingredients in a medium bowl.
• Let stand 30 minutes at room temperature to allow flavors to mix.
• Serve at room temperature.
• Cover and refrigerate any remaining salsa.

CRANBERRY SALSA

Steps:

• Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

CRANBERRY SALSA (CANNED)

Steps:

• 1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
• 2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
• 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
• 4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).