Canning Salsa
"Spicy Cranberry Salsa"
Canning Salsa - Spicy Cranberry Salsa
Yield: 6 pints
• 6 cups chopped red onion
• 4 finely chopped large Serrano peppers
• 1 1/2; cups water
• 1 1/2 cups cider vinegar (5 percent)
• 1 tablespoon canning salt
• 1 1/3 cups sugar
• 6 tablespoons clover honey
• 12 cups (2 3/4 pounds) rinsed, fresh whole cranberries
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.
Hot Pack: Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. Fill the hot mixture into clean, hot jars, leaving ¼-inch headspace. Leave saucepot over low heat while filling jars. 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 Spicy Cranberry Salsa in a boiling water canner. |
Canning Salsa |
Process Time at Altitudes of |
Style of Pack |
Jar Size |
0 – 1,000 ft |
1,001 – 6,000 ft |
Above 6,000 ft |
Hot |
Pints |
15 Minutes |
20 Minutes |
25 Minutes |
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
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