Choice Salsa — NCHFP
Tested NCHFP hot-pack boiling-water canning recipe for Choice Salsa.
Ingredients
Ingredients
- 6 cups ripe tomatoes peeled, cored, seeded, and chopped
- 9 cups diced onions and/or peppers Any combination of onions and permitted peppers
- 1 1/2 cups commercially bottled lemon or lime juice Do not substitute vinegar or bottled key-lime juice
- 3 teaspoons canning salt
Equipment
- 1 Boiling-water canner
- 6 Pint canning jars Or about 12 half-pint jars for the same batch
- 6 Two-piece canning lids Use about 12 sets if using half-pint jars
- 1 Food-safe gloves For handling hot peppers
Directions
Hot-pack method
- Wear gloves for hot peppers. Peel and wash onions, then dice into 1/4-inch pieces. Wash and core bell peppers, remove seeds and membranes, and dice into 1/4-inch pieces. Wash and stem hot peppers, retain or remove seeds and membranes as desired, and dice into 1/4-inch pieces. Dip tomatoes in boiling water for 30–60 seconds until skins split, then cool immediately, peel, core, seed and chop into 1/4- to 1/2-inch pieces. Measure the specified vegetable amounts level in dry measuring cups.
- Combine the prepared vegetables with commercially bottled lemon or lime juice and salt. Bring to a boil while stirring, then reduce heat and simmer for 3 minutes.
- Fill hot half-pint or pint jars with hot salsa, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply two-piece lids.
- Process in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet. Cool undisturbed for 12 to 24 hours and check seals.
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Recipe Notes
Safety status: tested. Use commercially bottled lemon or lime juice. Do not substitute vinegar or bottled key-lime juice. Do not change the proportions of tomatoes, vegetables, and acid or add untested vegetables.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/choice-salsa/