How To Make Chunky Salsa Recipe For Canning
In a dutch oven bring 2 quarts water to a boil.
Chunky salsa recipe for canning - This is a delicious recipe for a fresh chunky garden salsa with a kick. Remove skins cut off the ends cut into quarters and toss them in the pot. Your homemade chunky salsa recipe for canning is ready to eat.
Pack salsa into hot sterilized jars filling to within 1 4 inch of the top. Quarter the rest and throw them in the pot with your quartered tomatoes. Store screw bands separately or replace loosely on jars.
For jars that are sealed remove screw bands and then use a damp cloth to wipe the dry bands and jars. 5 pounds plum tomatoes peeled seeded and cut up 5 sweet red peppers cut up 5 large onions cut up 3 jalapeño peppers to 5 chopped. To prepare the tomatoes for canning you need to blanch and remove the skin.
Dice half of the onions and add to your diced tomatoes in the bowl. 10 cups diced fresh tomatoes takes roughly around 20 medium large tomatoes around 30 smaller tomatoes. Score an x on the bottom of each tomato.
Label your delicious home canned chunky tomato salsa and store the jars in a cool dark place. Remove skins and cut off the ends. Remove skins cut off the ends and dice to your desired size.
This recipe will take 9 1 2 to 10 pounds of tomatoes. Sterilize the jars and lids in boiling water for at least 5 minutes. Can food canned salsa chunky homemade salsa.
Using a slotted spoon place tomatoes a few at a time in boiling water for 30 60 seconds. Remove the tomato from the boiling water and. To do this you will bring a large pot of water to a boil place the tomato in the boiling water and let it sit a few seconds.
Fill a dutch oven two thirds with water. Put these in the pot with the tomatoes.
