Canning Salsa Chile Salsa II
Canning Salsa Chile Salsa II
Yield: 6 to 8 pints
• 10 cups peeled, cored, chopped tomatoes
• 6 cups seeded, chopped chile peppers*
• 4 cups chopped onions
• 1 cup vinegar (5 percent)
• 3 teaspoons salt
• ½ teaspoon black pepper
*A mixture of mild and hot peppers is recommended.
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
Preparing Peppers: Wash and dry chiles. The peppers do not need to be peeled, but many may prefer to peel certain types. The skin of long green chiles may be tough. If you choose to peel chiles, peel using one of the following methods:
Peel using one of these two methods to blister skins:
Oven or broiler method to blister skins – Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
Peel, wash and dice onions. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes.
Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner according to the recommendations below.
Recommended process time for Chile Salsa II in a boiling water canner.
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Process Time at Altitudes of
Style of Pack
0 – 1,000 ft
1,001 – 6,000 ft
Above 6,000 ft
IMPORTANT: The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
Recommended Tested Canning Salsa Recipes
Excerpt: "Sensational Salsas" used by permission of:
Elizabeth L. Andress, Ph.D., Extension Food Safety Specialist and Elaine M. D’sa, Ph.D., Research Coordinator.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.
National Center For Home Food Preservation | Universitey of Georgia Publication
FDNS-E-43-16 July 2005
Top Chili Salsa