Originally Posted by orangeroom
I've never attempted to can anything other than jam. Usually strawberry, but this year I just made raspberry (freezer) jam. Mmm. Every summer we enjoy fresh salsa. I am interested in canning salsa. If anyone would care to share their recipe, I would appreciate it. :)
Here's one of the receipes I used this year, turned out good (except I omitted the cilantro and marjoram):
Fiesta Salsa
7 cups chopped, seeded, peeled, cored Tomatoes
2 cups chopped, seeded, peeled Cucumbers
2 cups chopped and seeded Banana Peppers
1 cup chopped White Onion
1/2 cup chopped, peeled, roasted Anaheim Peppers
1/2 cup chopped Jalapeno Peppers
1/4 cup minced Cilantro (I didn't use in recipe)
3 cloves Garlic, minced
1 TBS minced fresh Marjoram (I didn't use in recipe)
1 tsp. Salt
1/2 cup Cider Vinegar
2 TBS Lime Juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 4 hot, pints jars; leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Remove jars from water-bath and place on countertop (I put a thick towel down on my counter first) to cool. Check cap for successful seal by pressing down in the center. If the lid center does not move up and down, when pressed, the lid has sealed. Remove bands and store Salsa in a dry, dark, cool place. Yield: 4 - 1 pint jars of Salsa.