The Pioneer Woman Tasty Kitchen
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Homemade Canned Salsa

2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

A little work but well worth it!

Ingredients

  • 7 cups Tomatoes
  • 1 whole Jalapeno
  • 2 whole Red Bell Peppers
  • 2 whole Medium Size Zucchini
  • 8 cloves Garlic
  • 2 whole Yellow Onions
  • 1 bunch Cilantro
  • 1 bunch Parsley
  • ¼ cups Chipotle Peppers From A Can
  • ½ cups Lemon Juice
  • 4 teaspoons Salt
  • 1 teaspoon Pepper
  • 3 cups Fresh Corn Kernels, Cut Off The Cob
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 7 whole Pint-sized Canning Jars, With Lids And Rings

Preparation

Cut the cores out of the tomatoes. Cut the stems off of the peppers and zucchini. Clean the garlic and onions. I did not seed the peppers.

In your food processor, pulse to medium fine the tomatoes, jalapeno, bell peppers, garlic, zucchini, onions, cilantro, parsley and chipotle peppers.

Put the mixture into a large stock pot, adding the lemon juice, salt, pepper, corn and black beans. Cook on medium heat for 25 minutes.

In the meantime, have your 7 pint size jars washing in the dishwasher. Get your boil bath pot full of water and on high heat. Have your lids in a small saucepan of water on low heat.

When salsa has cooked for the 25 minutes, fill each jar to within 1/2 inch from the top of the jars. Clean the rims of the jars with a clean rag and put on the lid and ring and screw them on fairly tightly.

Put jars in the boil bath for 55 minutes. Then set them on a towel to cool. Check that each lid/jar seals. Store in a cool dry place, assuming the lid sealed. If not, keep that jar in the refrigerator.

3 Comments

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debsdiner on 8.28.2011

If anyone is not sure of the proper canning methods, you can go to pickyourown.org, freshperserving.com or ball.com. Some say water bath, some say pressure cooker, some say both. I have water bathed my stewed tomatoes and salsa for years and not had a problem. Thanks.

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debsdiner on 8.21.2011

Nope no vinegar, and it is delicious :-)
When you make it let me know how you like it :-)

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katejudy311 on 8.21.2011

This looks awesome. Interesting, it does not have any vinegar. I can’t wait to try this!

One Review

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Angie on 8.28.2011

While this salsa is delicious it is not safe to can using the boiling water method. There is not enough acidity in the recipe, according to current standards. I recommend refrigerating or processing in a pressure canner. Refer to your state extension office for safe canning methods & recipes.

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