Chipotle Salsa For Canning Food

THE BEST CANNING SALSA

Ingredients:

• 30 tomatoes, peeled and chopped
• 10 cups chopped onions
• 2 cups vinegar
• 2 (8 ounce) cans tomato paste
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 4 banana peppers, chopped
• ½ cup white sugar, or more to taste
• 10 cloves garlic, chopped
• 8 teaspoons pickling salt
• 2 teaspoons ground black pepper
• ½ bunch fresh cilantro, chopped
• 17 (1 pint) canning jars with lids and rings

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.

EASY HOMEMADE SALSA FOR CANNING

Ingredients:

• 4 quarts tomatoes, thickly chopped
• 1 cup onion, chopped
• 1 cup green pepper, seeded and chopped
• 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
• 1 cup jalapeno pepper, chopped (use 2 cups for hot)
• 1 cup vinegar
• 3 tablespoons canning salt (I use Morton brand canning and pickling salt)
• 1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
• 2 tablespoons dried oregano
• 8 tablespoons cornstarch
• 8 tablespoons warm water

Steps:

• A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
• Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• Add the corn starch liquid to the big pot of salsa, stirring while pouring.
• Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

MIKE'S CHIPOTLE SALSA

Ingredients:

• 6 large tomatoes, roughly chopped
• 1 (7 ounce) can chipotle chiles in adobo sauce, or more to taste
• ½ bunch fresh cilantro, roughly chopped
• 1 medium onion, roughly chopped
• 2 medium jalapeno peppers, roughly chopped, or more to taste
• 1 medium lime, juiced
• 3 cloves garlic
• 1 tablespoon kosher salt, or to taste

Steps:

• Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
• Place in the refrigerator and chill for at least 2 hours prior to serving.