Heirloom Tomato Salsa Canned Recipe

Name: Heirloom Tomato Salsa Canned
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs heirloom tomatoes, of various colors and sizes cored and diced (the more variety the prettier the salsa); 3 1/2 - 4 lbs beefsteak tomatoes; 1 1/2 white onions, finely diced; 1/2 red onion, finely diced; 1 green bell pepper, diced; 5 hot bell peppers, very finely minced; 3 -4 garlic cloves, finely minced; 2 bunches cilantro, coarsely chopped; salt and pepper; bottled lime juice (2 tbsp per pint jar, 4 tbsp per quart jar)

Servings: persons

2 lbs heirloom tomatoes, of various colors and sizes cored and diced (the more variety the prettier the salsa)
3 1/2 - 4 lbs beefsteak tomatoes
1 1/2 white onions, finely diced
1/2 red onion, finely diced
1 green bell pepper, diced
5 hot bell peppers, very finely minced
3 -4 garlic cloves, finely minced
2 bunches cilantro, coarsely chopped
salt and pepper
bottled lime juice (2 tbsp per pint jar, 4 tbsp per quart jar)

1
["Combine all ingredients except for lime juice in a large stock pot (or in our case two smaller pots).", "Season with salt and pepper to taste and cook on medium heat for 10-12 minutes.", "Colors should still be bright.", "Prepare jars and lids.Sterilize jars in the dishwasher and keep warm on the heated cycle. Boil lids in in water for 5 minutes to sterilize. Use tongs (to move hot jars out of dishwasher and into the simmering water bath), and canning funnel for these steps.", "Add 2 tbsp of bottled lime juice to each pint jar. Use your funnel to fill jars with salsa, then set the sealing lid on top and screw the ring on until it is ""fingertip tight"" (i.e., don't use all of your upper body strength to tighten the sucker).", "Place into a large stock pot filled with simmering water. It's helpful to have a wire rack on the bottom - available with most home canning kits - so that the water can circulate all aroud the jars. The water level should be about one inch ablove the lids.", "Let simmer for 20 mintes then remove and let cool on a wire rack or other heat-proof surface.", "I always use a Presto 21 quart cooker/canner. You can process 7 quarts or 10-11 pints at one time. Pressure should be 5lbs for 10 minutes,let the pressure gauge go back to zero,remove the weight and lid. Remove jars and set on a wire cooling rack.", "After a few minutes you should hear a ""pop"" when the lids suck down and are sealed. Allow jars to cool for 12 to 24 hours before storing in a cool, dark place."]

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs heirloom tomatoes, of various colors and sizes cored and diced (the more variety the prettier the salsa), 3 1/2 - 4 lbs beefsteak tomatoes, 1 1/2 white onions, finely diced, 1/2 red onion, finely diced, and more.

Yes, Heirloom Tomato Salsa Canned falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato Salsa Canned

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