Canning Recipes




Tomato Citrus Salsa
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
15 cups diced peeled seeded ripe tomatoes
4 cups chopped onions - (abt 4 large)
2 cups lemon juice
2 tablespoons canned chipotle pepper puree
1/2 cup chopped fresh cilantro
1/4 cup minced garlic
1 tablespoon kosher salt
1/2 cup sugar -- or more to taste
8 whole oranges -- peeled, sectioned,
and juiced - see * Note

* Note: To peel and section an orange, first remove the peel and pith
(the bitter white portion beneath the skin), using a small serrated or
paring knife. Section the orange by cutting into each section and lifting
out the segment. Squeeze the juice from the remainder of the orange over
the sections to keep them moist.

To make salsa: In large stock pot, combine tomatoes, onions, lemon juice,
pepper, cilantro, garlic, sugar and salt. Bring to a boil. Reduce heat.
Boil gently for 20 to 30 minutes. Taste. If salsa is too spicy, add more
sugar. Stir in oranges and juice. Return to a boil. Cook 5 minutes
longer.

To can salsa: Immediately ladle salsa into hot, sterilized 4-ounce
canning jars, leaving 1/4-inch head space. Adjust lids. Process in
boiling-water canner for 30 minutes.

This recipe yields 24 four-ounce jars.

Comments: If you don't want to pull out the canning equipment, make only
a small batch and keep it in the fridge for up to a week.





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