Spicy Cranberry Salsa — NCHFP
Cranberries, red onion and Serrano peppers make this sweet, tart salsa from the University of Georgia's tested canning recipe.
Ingredients
Ingredients
- 6 cups red onion chopped
- 4 large Serrano peppers finely chopped
- 1 1/2 cups water
- 1 1/2 cups cider vinegar 5% acidity
- 1 tablespoon canning salt
- 1 1/3 cups sugar
- 6 tablespoons clover honey
- 12 cups fresh whole cranberries rinsed; about 2 3/4 pounds
Equipment
- 1 Boiling-water canner with rack
- 6 Pint canning jars Use lids and bands compatible with the jars.
- 1 Large saucepot Choose a pot with room for the full recipe and safe stirring.
- 1 Nonmetallic bubble remover
Directions
Canning method
- Preheat the canner water to 180°F for hot-packed jars. Wash and rinse the jars, then keep them hot. Prepare lids and bands as their manufacturer directs. Wear gloves when handling hot peppers; keep your hands away from your eyes and face.
- Bring everything except the cranberries to a boil over high heat. Reduce to a gentle boil and cook for 5 minutes.
- Stir in the cranberries. Lower the heat and simmer for 20 minutes, stirring occasionally to prevent scorching.
- Keep the salsa hot over low heat while filling hot half-pint or pint jars. Leave 1/4 inch headspace, release trapped air, restore headspace, wipe rims and fit lids.
- Use a rack and keep jars upright. Water must cover the lids by at least 1 inch, or 2 inches when processing longer than 30 minutes. Cover the canner; begin timing at a full boil and keep it boiling throughout. If boiling stops, bring it back to a boil and restart the full processing time.
- Process hot-packed jars in boiling water: 10 minutes at 0–1,000 feet; 15 minutes at 1,001–6,000 feet; or 20 minutes above 6,000 feet. Follow the canner directions above.
- After processing, turn off the heat, remove the canner lid and wait 5 minutes. Lift jars out upright onto a towel or cooling rack. Leave undisturbed for 12–24 hours, then check seals. Refrigerate unsealed jars and use them first. Remove bands from sealed jars, clean and label them, and store in a cool, dry place away from sunlight.
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Recipe Notes
Yield: About 6 pints. The source also allows half-pint jars at the same processing times. This calculator uses pints; do not mix jar sizes within its planning yield.
Nutrition: The values supplied by NCHFP are estimates per 2 tablespoons, not per jar. Its reported Daily Values are vitamin A 0%, vitamin C 4%, calcium 0%, and iron 0%. Percentages are retained as published; other unreported nutrient amounts are left blank.
Original recipe and processing table. March 2003.
NCHFP canner operation and cooling guidance.