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Canning -- Tomatoes

Is there a recipe for tomato salsa?

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Yes, using slicing tomatoes: 4 cups peeled, cored, chopped slicing tomatoes 2 cups seeded, chopped long green chilies 1/2 cup seeded, chopped jalapeno peppers 3/4 cup chopped onion 4 cloves garlic, finely chopped 2 cups vinegar 1 teaspoon ground cumin 1 tablespoon oregano leaves 1 tablespoon fresh cilantro 1-1/2 teaspoons salt Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 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: 4 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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