Wednesday, November 20, 2019

Canning recipes

Canning recipes


  • 2 cups tomato sauce

  • 2 cups tomato paste

  • 2 cups chopped onions

  • 1 cup chopped green pepper

  • 3 to 5 chopped jalapeno peppers, seeded

  • 1/2 cup chopped fresh cilantro

  • 6 garlic cloves, minced

  • 2/3 cup white vinegar

  • 1/3 cup sugar

  • 2 tablespoons canning salt

  • 2 teaspoons ground cumin

  • 2 teaspoons pepper

  • 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)


  • In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.

  • Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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