Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Blue Ribbon Salsa Recipe For
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Blue Ribbon Salsa Recipe For Canning — Mrs. Wages
Ingredients
- 12 cups tomatoes, peeled, cored, chopped and drained
- 3 cups onions, chopped
- 1 1/4 cups jalapeño peppers, chopped, seed and deveined
- 4 long Italian hot peppers, chopped, seed and deveined
- 4 cloves garlic, finely chopped
- 24-ounces tomato paste
- 2 cups bottled lemon or lime juice
- 1 Tbsp Mrs. Wages® Pickling & Canning Salt
- 1 Tbsp sugar
- 1 Tbsp ground cumin
- 2 Tbsp oregano leaves
- 1 tsp black pepper
- 1/4 cup fresh cilantro, finely chopped
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- For this salsa recipe prepare jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. Preparing Peppers: The jalapeño peppers and Italian hot peppers do not need to be peeled.
- Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving 1/2-inch headspace.
- Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
- Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place.
- Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "process 15 minutes" (boiling water bath canner) - 15 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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