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Canning -- Tomatoes

Do you have a tomato/green chile salsa recipe?

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Yes. 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chilies 3/4-cup chopped onion 1 jalapeno pepper, seeded, finely chopped 6 cloves garlic, finely chopped 1-1/2 cups vinegar 1/2 teaspoon ground cumin 2 teaspoons oregano leaves 1-1/2 teaspoon salt Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 3 pints.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)

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