Blog | Canning Recipes

Tomato/Tomato Paste Salsa — NCHFP

September 23, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of thick red tomato salsa with slicing tomatoes, onion, green peppers, garlic and tomato paste.

This USDA-tested salsa combines prepared slicing tomatoes and canned tomato paste with peppers, onions and bottled citrus juice.

Tomatillo Green Salsa — NCHFP

September 23, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of green tomatillo salsa with fresh tomatillos, green chiles, onion and garlic.

Tomatillos and green chiles form this USDA-tested salsa, with bottled lemon or lime juice supplying the specified acid.

Spicy Jicama Relish — NCHFP

September 25, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of diced jicama relish with red and yellow peppers, onion and fresh jicama.

Jicama, sweet peppers and hot peppers are pickled with vinegar and spices in this tested University of Georgia relish.

Spicy Cranberry Salsa — NCHFP

September 25, 2026September 15, 2026 by Canning Recipes Editorial Team

Three jars of ruby cranberry salsa with cranberries, red onion, green Serrano peppers and honey.

Cranberries, red onion and Serrano peppers make this sweet, tart salsa from the University of Georgia’s tested canning recipe.

Peach Apple Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Seven sealed pint jars of peach apple salsa with peaches, Granny Smith apples, Roma tomatoes, green bell pepper, and a tied spice bag.

Tested NCHFP hot-pack boiling-water recipe combining peaches, apples, tomatoes, peppers, onions, spices, brown sugar, and 5% cider vinegar.

Mango Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of golden mango salsa with diced green mango, red bell pepper, onion, ginger, and garlic.

A tested NCHFP boiling-water canning recipe for mango salsa made with hard green mango, red bell pepper, onion, ginger, garlic, brown sugar, and 5% cider vinegar.

Choice Salsa — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Six sealed half-pint jars of chunky tomato salsa with red and green peppers and onions.

A flexible, tested NCHFP boiling-water canning recipe for tomato salsa with onions and permitted peppers.

Chile Salsa II — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of chunky Chile Salsa II with tomatoes, green and red chile peppers, and onions.

A tested NCHFP boiling-water canning recipe for Chile Salsa II.

Chile Salsa (Hot Tomato-Pepper Sauce) — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of chunky red tomato and chile salsa with fresh tomatoes, peppers, onions, and garlic.

A tested NCHFP boiling-water canning recipe for hot tomato-and-chile pepper salsa.

Cayenne Pepper Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed pint jars of deep red cayenne pepper sauce with hot peppers and tomatoes.

A very hot, tested NCHFP pepper sauce acidified with 5% cider vinegar and processed in pint jars.

Barbecue Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed jars of thick tomato barbecue sauce with its fresh ingredients.

A research-tested tomato barbecue sauce from NCHFP, reduced slowly to ketchup consistency and processed in half-pint or pint jars.

Easy Hot Sauce — NCHFP

September 25, 2026September 14, 2026 by Canning Recipes Editorial Team

Sealed half-pint jars of smooth red-orange hot sauce with Serrano peppers and tomatoes.

A tested NCHFP acidified hot sauce made from canned tomatoes, Serrano peppers, and distilled white vinegar labeled 5% acidity.

Preserve with confidence.