Canned Fruit Salsa Food

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FRUIT & TOMATO SALSA



Fruit & Tomato Salsa image

This is a spicy, fruity salsa . We use it with chips, of course, but it can be a condiment with meat dishes as well. My family and friends eat it by the jar; we love the sweet and spicy combination! It is mild to medium in heat, but it is easy to adjust for taste. You can "cheat " by adding tomato paste to thicken, if too runny.

Provided by Preschool Chef

Categories     Sauces

Time 1h30m

Yield 8 pints

Number Of Ingredients 16

10 cups fresh peaches, chopped
2 1/2 cups granny smith apples, peeld, cored, and chopped
2 cups unsweetened pineapple tidbits, well drained (May substitute fresh)
6 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes, drained )
2 1/2 cups sweet onions, chopped (about 1 pound)
1/2 cup jalapeno, diced (canned or fresh)
2 large bell peppers, diced
1 large red bell pepper, diced
2 garlic cloves, chopped
1/2 cup vinegar
1 cup lemon juice
4 tablespoons honey
1 -2 teaspoon crushed red pepper flakes
1 tablespoon dried chipotle powder
1 teaspoon cumin (for added heat)
12 ounces tomato paste (to thicken) (optional)

Steps:

  • Peel, pit, and chop peaches, and mix with lime juice.
  • Peel, core, and chop apples. Add to peaches.
  • Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
  • Seed and dice bell peppers.
  • Seed & dice jalapenos.
  • Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
  • Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
  • Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
  • Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
  • Place jars in canning pot. Add water to cover jars by 2 inches.
  • Bring canner to boil, and process for 20 minutes.
  • Remove jars from canner, and place on towel in a cool spot.
  • In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
  • Allow to sit without moving for about 2 days.
  • Label and store jars in a cool, dark place.

Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 54, Fiber 8.6, Sugar 42.1, Protein 4.8

CANNED BASIC SALSA



Canned Basic Salsa image

Excellent basic canned salsa. Make it as hot or as mild as you like it. Great way to use up the surplus bounty from your garden and enjoy through the winter.

Provided by Bergy

Categories     Sauces

Time 2h30m

Yield 5 Pints

Number Of Ingredients 9

6 -12 jalapeno peppers, seeded, finely chopped (you decide how hot you want it)
12 cups peeled and chopped tomatoes
2 cups chopped onions
2 cups chopped green bell peppers
6 garlic cloves
1 (5 ounce) can tomato paste
3/4 cup vinegar
1/2 cup chopped cilantro (not packed) or 1/2 cup parsley
1 teaspoon cumin

Steps:

  • Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
  • Process in a water bath for 20 minutes.

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

TROPICAL FRUIT SALSA



Tropical Fruit Salsa image

Yield Makes 2 cups

Number Of Ingredients 8

1 cup finely diced peeled firm-ripe papaya (from 1)
1/2 cup finely diced peeled firm-ripe mango (from 1)
1/3 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1/2 to 1 teaspoon minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

Steps:

  • Stir together all ingredients.

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Top Asked Questions

Can You can Tomato and fruit salsa?
Recipes for canning both tomato and fruit salsa are found at the National Center for Home Food Preservation. While it is important to follow a research-tested recipe, some substitutions can safely be made as listed below. Paste tomatoes such as Roma have firmer flesh and produce thicker salsa than large slicing tomatoes.
How to make salsa in a ball can?
Prepare 4 pint jars and one 1/2 pint jar or enough jars in your favorite Ball canning jar size to can 4 1/2 pints of salsa. Chop all of the fruit and place into a large enough pot to allow for plenty of extra room so it will not over boil. Add the lemon juice and spices to the pot and stir well.
How long does canned salsa last?
Allow the jars to cool and rest for 12-24 hours before storing. Store canned salsa in a cool, dark space for maximum shelf life. If the seal remains intact, unopened jars will last up to 18 months in storage. Can I Freeze Canned Salsa?
Is there a new formula for canning salsa?
A new formula for canning salsa has been distributed by the National Center for Home Food Preservation.

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