Safe Canning Recipes (2024)

There is no Safe Recipe for canning

Salsa in Quarts!

Bruschetta Bernardin®Bruschetta in a Jar Ball®

Caramelized Pineapple-Habanero Salsa Bernardin®(also below)

Corn and Cherry Tomato Salsa Ball®

Eggplant Salsa

Easy Orchard Salsa (peaches & pears)

Fermented Tomato Salsa (1 qt jar)

Fiesta Corn Salsa

Fiesta Salsa(just tomatoes)

Fire Roasted Tomato and Peach Salsa Ball®

Fresh Salsa Ball®

Fresh Vegetable Salsa

Green Tomato Salsa Verde Ball®

Jalapeno Salsa Ball® See Below

Mango Salsa

Peach Salsa

Peppery Pear Salsa (See Below)

Picante Sauce(also below)

Pico De Gallo Salsa(See Below)

Pineapple Papaya Chili Salsa Ball®

Plum Habanero Salsa

Roasted Salsa Verde

Roasted Tomato-Chipotle Salsa

Salsa Ranchera Ball®(also below)

Smoky Sour Cherry Tequila Salsa Ball®(see below)

Spicy Tomato Salsa

Tomatillo Salsa Ball®
Tomato Salsa (using paste tomatoes)

Zesty Salsa

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Canning Salsa by NCHFP

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SCROLL DOWN FOR MORE SALSA RECIPES

1.) Vinegar'scan be swapped for a different type of vinegar as long as it is 5% acidity. (Apple Cider, Red or White Wine, or Rice Vinegar)

2.) Lemons can be swapped for limes or vice versa.

3.) Lemon or lime juicecan be used in place of Vinegar.

4.) Vinegar cannot be used in place of lemon or lime juice.

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Peach Salsa

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Roasted Tomato-Chipotle Salsa

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CARAMELIZED PINEAPPLE-HABANERO SALSA
Makes about 4 pint jars

Caramelizing pineapple plays up its golden sweet flavor in this simple, spicy salsa.YOU WILL NEED

2 (2-lb./1-kg) ripe pineapples, peeled, quartered lengthwise, and cored
Vegetable cooking spray
6 Tbsp. (90 mL) sugar, divided
2 cups (500 mL) chopped red onion
1/2 cup (125 mL) bottled lime juice
1 habanero pepper, seeded and minced
1/2 cup (125 mL) chopped fresh cilantro
1/2 tsp. (7 mL) salt

DIRECTIONS

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Preheat oven to 400°F. Cut each pineapple quarter crosswise into 1-inch slices. Place slices in a single layer on 2 baking sheets coated with cooking spray. Sprinkle evenly with 1⁄4 cup sugar.

Bake at 400°F for 15 minutes. Turn slices over, and bake 10 to 15 more minutes or until beginning to caramelize. Remove from oven; cool.

Coarsely chop pineapple slices to measure 6 1⁄2 cups. Combine pineapple, onion, and next 2 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Stir in cilantro, salt, and remaining 2 Tbsp. sugar.

Transfer half of pineapple mixture to a food processor; process until chopped. (Do not puree.) Return chopped mixture to coarsely chopped pineapple mixture remaining in pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Tricks of the Trade:
Be sure to wear gloves when seeding the peppers, and do not touch your face or eyes, to avoid burning.

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Jalapeno Salsa

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Peppery Pear Salsa

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Picante Sauce
Ingredients:

7 cups (1750 ml) coarsely chopped tomatoes, about 5 lbs (2.25 kg), 20 medium
1- 1/2 cups coarsely chopped Spanish onion, 1 medium
1- 1/2 cups coarsely chopped green pepper, 1 medium
1/2 cup finely chopped jalapeño peppers, about 4 large
3 cloves garlic, minced
1 cup malt vinegar
1 can tomato paste
1 tbsp pickling salt
1 tsp red pepper flakes
1 Tbsp coriander
1 tsp (5 ml) cumin

Directions:

Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Blanch, peel, seed and coarsely chop tomatoes; measure 7 cups (1750 ml) into a large stainless steel saucepan.

Add prepared onion, green pepper, jalapeño peppers, garlic, vinegar, tomato paste, pickling salt and red pepper flakes; mix well.

For enchilada sauce: Purée entire mixture in a food processor, in small batches. Return purée to saucepan.

Stirring occasionally, bring mixture to a boil over medium heat; boil gently, uncovered, 45 minutes. Add coriander and cumin; continue to boil until desired consistency is reached, about 15 minutes for picante sauce or 30 minutes for enchilada sauce. Remove from heat.

Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Ingredients

2 cups onion (diced. 2 cups / 10 oz. Measured after prep)
1 clove garlic (washed, peeled and minced)
4 tablespoons lime juice (freshly-squeezed. ¼ cup / 2 oz / 60 ml)
1/2 cup coriander (aka cilantro. Chopped fresh. ½ cup / 2 oz)
2 chipotle chiles (from an adobo sauce tin)
1 serrano pepper (small red. 10 g / .3 oz)
13 cups sour cherries (fresh. 4 lb / 13 cups. Measured after prep)
1/2 cup brown sugar (½ cup firmly packed / 4 oz) OR 1 teaspoon liquid stevia
4 tablespoons tequila (¼ cup / 2 oz / 60 ml)
1 1/2 teaspoons salt (OR non-clouding, non-bitter salt sub)
1/2 teaspoon ground black pepper

Instructions

Peel and dice the onion, set aside.
Peel and mince the garlic, add to the onion.
Squeeze the lime juice, set aside.
Wash and chop the coriander, set aside.
Mince the two chipotle peppers, set aside in a small dish.
Seed and mince the serrano pepper, add to the chipotle pepper.
Wash the cherries. Stem and pit them, placing them in acidulated water as you work to prevent browning.
In a large non-reactive pot (stainless or enamelled), put the onion, garlic, sugar OR liquid stevia and lime juice.
Turn the burner onto medium heat, and cook for 5 minutes, stirring often.
Add the drained cherries, the fresh coriander, and the two chopped up peppers.
Cook for another 5 minutes, stirring often.
Add the tequila, salt OR salt sub and pepper.
Bring back to a boil.
Remove from heat.
Pack hot into ¼ litre (½ US pint) jars or ½ litre (US pint) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 15 minutes. Increase time as needed for your altitude.
Best after at least a month of jar time.