Canning Salsa

"Tomatillo Green Salsa"

Canning Salsa: Tomatillo Green Salsa

Yield: 5 pints

• 5 cups chopped tomatillos
• 1½ cups seeded, chopped long green chiles
• ½ cup seeded, finely chopped jalapeño peppers
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 tablespoon ground cumin (optional)
• 3 tablespoons dried oregano leaves (optional)
• 1 tablespoon salt
• 1 teaspoon black pepper

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 Tomatillos: Remove the dry outer husks; wash thoroughly. They do not need to be peeled or seeded.

Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough. If you choose to peel chiles, 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.

Hot Pack:Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 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 Tomatillo Green 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


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.

Note: You may use green tomatoes in this recipe instead of tomatillos.

Canning Salsa Ingredients

Cautions and Reminders

Storing Home Canned Salsas

 

Steps for Successful Boiling Water Canning

Recommended Tested Canning Salsa Recipes

Chile Salsa - Hot Tomato Pepper Sauce

Chile Salsa II

Tomato and Green Chile Salsa

Tomato Salsa with Paste Tomatoes

Tomato Taco Sauce

Tomato – Tomato Paste Salsa

Tomatillo Green Salsa

Spicy Jicama Salsa

Mango Salsa

Peach Apple Salsa

Spicy Cranberry Salsa

 

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