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The most common reasons for spoilage in home-canned tomato
products are under processing and incomplete seals. Tomatoes
that have not been processed long enough to destroy molds
and heat-resistant bacteria may spoil during storage. One of
the common spoilage organisms, Bacillus coagulans,
is very heat resistant and causes flat-sour spoilage. The
jar lid may still be sealed and the product may appear
normal, but the tomatoes will smell sour because of lactic
acid produced by the growth of B. coagulans in the
product. Never use tomatoes or tomato juices with off-odors.
Molds can grow on the surface of improperly processed tomato
products and may eventually reduce the acidity to a point
where botulism-producing spores can grow and produce a
deadly toxin. Because even minute amounts of botulism toxin
can cause fatal illness, discard without tasting any canned
products that show mold growth on the surface. Discard them
where they cannot be eaten by other people or animals.
The processing times in this fact sheet are designed to ensure
sufficient destruction of bacteria and molds. Where
appropriate, processing recommendations for both water bath
and pressure canning are given. In general, a pressure
canner results in higher quality and more nutritious canned
tomato products.
One bushel of fresh tomatoes weighs 53 pounds and yields
approximately 18 quarts of canned tomatoes or 15 to 18
quarts of juice. Approximately 2 1/2 to 3 1/2 pounds of
fresh tomatoes makes 1 quart of canned tomatoes.
Standard mason jars are recommended for home canning. Be sure
all jars and closures are perfect. Discard any with cracks,
chips, dents or rust. Defects prevent airtight seals.
Wash jars in hot, soapy water and rinse well before using.
Prepare metal lids as manufacturer directs.
Select fresh, firm, ripe tomatoes. Do not can
soft, overripe, moldy or decayed tomatoes or tomatoes
harvested from dead or frost-killed vines. Green tomatoes
are more acidic than ripened tomatoes and can be canned
safely with any of the following recommendations.
Wash tomatoes well and drain. Dip in boiling water for 30 to
60 seconds or until the skins split. Then dip in cold water.
Use a sharp knife to cut out the stem and all of the white
core beneath the stem. Peel off the skin. Trim off any
bruised or discolored portions.
After jars are filled with food, remove trapped air bubbles,
adjust the headspace, and clean the jar tops before
processing. To remove trapped air bubbles, insert a
nonmetallic spatula or knife between the food and the jar.
Slowly turn the jar and move the spatula up and down to
allow air bubbles to escape. Add more liquid if necessary to
obtain the proper headspace (see recipes in Table 1). Wipe
the jar rim with a clean, damp paper towel to remove any
food particles. Place pretreated lid on the jar. Turn the
screw band fingertip tight.
The jars are now ready to process in a boiling water bath or
pressure canner.
After processing, carefully remove jars from canner and place
on rack, dry towel or newspaper. Allow jars to cool
untouched, away from drafts, for 12 to 24 hours before
testing seals. To test jar seals, press flat metal lids at
the center of lid. It should be slightly concave and not
move. Remove screw bands. Label sealed jars with contents,
canning method and date. Store in a clean, cool, dry, dark
place.
Jars of tomatoes or tomato products that do not seal can be
safely reprocessed within 24 hours of the initial
processing. However, if the jar sealed at first and then
unsealed a few days later, spoilage is indicated. Do not
reprocess such jars; destroy the contents.
To reprocess, remove lids and empty the food and liquid into a
pan. Heat to boiling and pack into clean, hot jars. Put on
new pretreated lids. Process again for the full time.
The quality of twice-processed foods may be lower, with
textural changes and additional loss of heat-sensitive
nutrients such as vitamin C and B-complex.
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General
Quality:
Select only
disease-free, preferably
vine-ripened, firm fruit for
canning.
Caution: Do not can tomatoes
from dead or frost-killed vines.
Green tomatoes are more acidic
than ripened fruit and can be
canned safely with any of the
following recommendations.
Acidification:
To ensure
safe acidity in whole, crushed,
or juiced tomatoes, add 2
tablespoons of bottled lemon
juice or 1/2 teaspoon of citric
acid per quart of tomatoes. For
pints, use 1 tablespoon bottled
lemon juice or 1/4 teaspoon
citric acid. Acid can be added
directly to the jars before
filling with product. Add sugar
to offset acid taste, if
desired. Four tablespoons of a 5
percent acidity vinegar per
quart may be used instead of
lemon juice or citric acid.
However, vinegar may cause
undesirable flavor changes.
When a procedure for canning
tomatoes offers both boiling
water and pressure canning
options, all steps in the
preparation (“Procedure”) are
still required even if the
pressure processing option is
chosen. This includes
acidification. The boiling water
and pressure alternatives are
equal processes with different
time/temperature combinations
calculated for these products.
Recommendation:
Use of a
pressure canner will result in
higher quality and more
nutritious canned tomato
products. If your pressure
canner cannot be operated above
15 PSI, select a process time at
a lower pressure.
TOMATO JUICE
Quantity:
An average
of 23 pounds is needed per
canner load of 7 quarts, or an
average of 14 pounds per canner
load of 9 pints. A bushel weighs
53 pounds and yields 15 to 18
quarts of juice—an average of
3-1/4 pounds per quart.
Procedure:
Wash,
remove stems, and trim off
bruised or discolored portions.
To prevent juice from
separating, quickly cut about 1
pound of fruit into quarters and
put directly into saucepan. Heat
immediately to boiling while
crushing. Continue to slowly add
and crush freshly cut tomato
quarters to the boiling mixture.
Make sure the mixture boils
constantly and vigorously while
you add the remaining tomatoes.
Simmer 5 minutes after you add
all pieces.
If you are not
concerned about juice
separation, simply slice or
quarter tomatoes into a large
saucepan. Crush, heat, and
simmer for 5 minutes before
juicing.
Press both types
of heated juice through a sieve
or food mill to remove skins and
seeds.
Add bottled
lemon juice or citric acid to
jars.
See
acidification instructions on
page 3-5. Heat juice again to
boiling. Add 1 teaspoon of salt
per quart to the jars, if
desired. Fill hot jars with hot
tomato juice, leaving 1/2-inch
headspace. Wipe rims of jars
with a dampened clean paper
towel. Adjust lids and process.
(Acidification is still required
for the pressure canning
options.)
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 45
minutes for pints and 50 minutes for quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 15 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
15
minutes for pints and quarts at 15 lb. pressure.
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TOMATO AND VEGETABLE JUICE
BLEND
Quantity:
An average of 22 pounds of tomatoes is
needed per canner load of 7 quarts. No more than 3 cups of other
vegetables may be added for each 22 pounds of tomatoes.
Procedure:
Crush and simmer tomatoes as for making
tomato juice (see page 3-5). Add no more than 3 cups of any
combination of finely chopped celery, onions, carrots, and
peppers for each 22 lbs of tomatoes. Simmer mixture 20 minutes.
Press hot cooked tomatoes and vegetables through a sieve or food
mill to remove skins and seeds.
Add bottled lemon juice or citric acid to
jars.
See acidification directions on page 3-5.
Add 1 teaspoon of salt per quart to the jars, if desired. Reheat
tomato-vegetable juice blend to boiling and fill immediately
into hot jars, leaving 1/2-inch headspace. Wipe rims of jars
with a dampened clean paper towel. Adjust lids and
process. (Acidification is still required for the pressure
canning options; follow all steps in the Procedures above for
any of the processing options.)
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 45
minutes for pints and 50 minutes for quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 15 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
15
minutes for pints and quarts at 15 lb. pressure.
TOMATOES-CRUSHED
(with no added liquid)
A high-quality product, ideally
suited for use in soups, stews, and casseroles.
Quantity:
An average of 22 pounds is needed per
canner load of 7 quarts; an average of 14 fresh pounds is needed
per canner load of 9 pints. A bushel weighs 53 pounds and yields
17 to 20 quarts of crushed tomatoes—an average of 2-3/4 pounds
per quart.
Procedure:
Wash tomatoes and dip in boiling water for
30 to 60 seconds or until skins split. Then dip in cold water,
slip off skins, and remove cores. Trim off any bruised or
discolored portions and quarter. Heat one-sixth of the quarters
quickly in a large pot, crushing them with a wooden mallet or
spoon as they are added to the pot. This will exude juice.
Continue heating the tomatoes, stirring to prevent burning. Once
the tomatoes are boiling, gradually add remaining quartered
tomatoes, stirring constantly. These remaining tomatoes do not
need to be crushed. They will soften with heating and stirring.
Continue until all tomatoes are added. Then boil gently 5
minutes.
Add bottled lemon juice or citric acid to
jars.
Add 1 teaspoon of salt per quart to
the jars, if desired. Fill hot jars immediately with hot
tomatoes, leaving 1/2-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 45
minutes for pints and 55 minutes for quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 15 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
15
minutes for pints and quarts at 15 lb. pressure.
STANDARD TOMATO SAUCE
Quantity:
For thin sauce—an average of 35 pounds is
needed per canner load of 7 quarts; an average of 21 pounds is
needed per canner load of 9 pints. A bushel weighs 53 pounds and
yields 10 to 12 quarts of sauce—an average of 5 pounds per
quart. For thick sauce—an average of 46 pounds is needed per
canner load of 7 quarts; an average of 28 pounds is needed per
canner load of 9 pints. A bushel weighs 53 pounds and yields 7
to 9 quarts of thick sauce—an average of 6-1/2 pounds per quart.
Procedure:
Prepare and press as for making tomato
juice, see page 3-5. Simmer in large diameter saucepan until
sauce reaches desired consistency. Boil until volume is reduced
by about one-third for thin sauce, or by one-half for thick
sauce.
Add bottled lemon juice or citric acid to
jars.
See acidification directions on page 3-5.
Add 1 teaspoon of salt per quart to the jars, if desired. Fill
hot jars, leaving 1/4-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process. (Acidification is
still required for the pressure canning options.)
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 45
minutes for pints and 50 minutes for quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 15 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
15
minutes for pints and quarts at 15 lb. pressure.
TOMATOES—WHOLE OR HALVED
(packed in water)
Quantity:
An average of 21 pounds is needed per
canner load of 7 quarts; an average of 13 pounds is needed per
canner load of 9 pints. A bushel weighs 53 pounds and yields 15
to 21 quarts—an average of 3 pounds per quart.
Procedure
for hot or raw tomatoes filled with water in jars:
Wash tomatoes. Dip in boiling water for 30
to 60 seconds or until skins split; then dip in cold water. Slip
off skins and remove cores. Leave whole or halve.
Add bottled
lemon juice or citric acid to jars.
Add 1 teaspoon of salt per quart to
the jars, if desired. For hot pack products, add enough water to
cover the tomatoes and boil them gently for 5 minutes.
Fill hot jars with hot tomatoes
or with raw peeled tomatoes. Add the hot cooking liquid to the
hot pack, or hot water for raw pack to cover, leaving 1/2-inch
headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Adjust lids
and process. (Acidification is still required for the pressure
canning options.)
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 50
minutes for pints and 55 minutes for quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 10 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
10
minutes for pints and quarts at 15 lb. pressure.
TOMATOES—WHOLE OR HALVED (packed in tomato
juice)
Quantity:
See whole tomatoes packed in
water.
Procedure: Wash tomatoes. Dip in boiling
water for 30 to 60 seconds or until skins split, then dip in
cold water. Slip off skins and remove cores. Leave whole or
halve. Add bottled lemon juice or citric acid to the jars.
Add 1 teaspoon of salt per quart to the jars, if desired.
Raw pack—Heat tomato juice
in a saucepan. Fill hot jars with raw tomatoes, leaving 1/2-inch
headspace. Cover tomatoes in the jars with hot tomato juice,
leaving 1/2-inch headspace.
Hot pack—Put tomatoes in a large saucepan and
add enough tomato juice to completely cover them. Boil tomatoes
and juice gently for 5 minutes. Fill hot jars with hot tomatoes,
leaving 1/2-inch headspace. Add hot tomato juice to the jars to
cover the tomatoes, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel.
Adjust lids and process. (Acidification is still required for
the pressure canning options. )
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 95 minutes for pints and quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 25 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
25
minutes for pints and quarts at 15 lb. pressure.
TOMATOES—WHOLE OR HALVED (packed raw without
added liquid)
Quantity:
See whole
tomatoes packed in water.
Procedure:
Wash tomatoes. Dip in boiling water for 30
to 60 seconds or until skins split, then dip in cold water. Slip
off skins and remove cores. Leave whole or halve.
Add bottled lemon juice or citric acid to
the jars.
Add 1 teaspoon of salt per quart to
the jars, if desired.
Fill hot jars with raw tomatoes,
leaving 1/2-inch headspace. Press tomatoes in the jars until
spaces between them fill with juice. Leave 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of
jars with a dampened clean paper towel. Adjust lids and process.
(Acidification is still required for the pressure canning
options.)
Recommended process time in a
boiling-water canner at
altitudes of 3,001 - 6,000 feet
is 95
minutes for pints and quarts.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 25 minutes for pints and
quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
25
minutes for pints and quarts at 15 lb. pressure.
SPAGHETTI SAUCE WITHOUT MEAT
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green
peppers
1 lb fresh mushrooms, sliced
(optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil
Yield: About 9 pints
Procedure: Caution: Do not increase the
proportion of onions, peppers, or mushrooms.
Wash tomatoes and dip in boiling water for 30 to
60 seconds or until skins split. Dip in cold water and slip off
skins. Remove cores and quarter tomatoes. Boil 20 minutes,
uncovered, in large saucepan. Put through food mill or sieve.
Sauté onions, garlic, celery or peppers, and mushrooms (if
desired) in vegetable oil until tender. Combine sautéed
vegetables and tomatoes and add remainder of spices, salt, and
sugar. Bring to a boil. Simmer, uncovered, until thick enough
for serving. At this time the initial volume will have been
reduced by nearly one-half. Stir frequently to avoid burning.
Fill hot jars, leaving 1-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 20 minutes for pints and
25 minutes for quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
20
minutes for pints and 25 minutes for quarts at 15 lb. pressure.
SPAGHETTI SAUCE WITH MEAT
30 lbs tomatoes
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped celery or green
peppers
1 lb fresh mushrooms, sliced
(optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
Yield: About 9 pints
Procedure: To prepare tomatoes, follow
directions for Spaghetti Sauce Without Meat. Sauté beef or
sausage until brown. Add garlic, onion, celery or green pepper,
and mushrooms, if desired. Cook until vegetables are tender.
Combine with tomato pulp in large sauce-pan. Add spices, salt,
and sugar. Bring to a boil. Simmer, uncovered, until thick
enough for serving. At this time initial volume will have been
reduced by nearly one-half. Stir frequently to avoid burning.
Fill hot jars, leaving 1-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened
clean paper towel. Adjust lids and process.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 60 minutes for pints and
70 minutes for quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
60
minutes for pints and 70 minutes for quarts at 15 lb. pressure.
MEXICAN TOMATO SAUCE
2-1/2 to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
1/2 cup vinegar
Yield: About 7 quarts
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Wash and dry chiles. Slit each pepper along the
side to allow steam to escape. Blister skins using one of these
two methods:
Oven or broiler method to blister skins –
Place peppers in a hot oven (400°F) or under a broiler for 6 to
8 minutes until skins blister.
Range-top method to blister skins -
Cover hot burner (either gas or electric) with heavy wire mesh.
Place peppers on burner for several minutes until skins blister.
After blistering skins,
place peppers in a pan and cover with a damp cloth. (This will
make peeling the peppers easier.) Cool several minutes; peel off
skins. Discard seeds and chop peppers. Wash tomatoes and
dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water, slip off skins, and remove cores. Coarsely
chop tomatoes and combine chopped peppers and remaining
ingredients in large saucepan. Bring to a boil. Cover. Reduce
heat and simmer 10 minutes. Fill hot jars, leaving
1-inch headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and process.
Recommended process time in a
dial-gauge pressure canner at
altitudes of 4,001 - 6,000 feet
is 20 minutes for pints and
25 minutes for quarts at 13 lb. pressure.
Recommended process time in a
weighted-gauge pressure canner
at altitudes above 1,001 feet is
20
minutes for pints and 25 minutes for quarts at 15 lb. pressure.
EASY HOT SAUCE
8 cups (64 ounces) canned, diced
tomatoes, undrained
1-1/2 cups seeded, chopped
Serrano peppers
4 cups distilled white vinegar
(5%)
2 tsp canning salt
2 tbsp whole mixed pickling
spices
Yield: About 4 half-pints
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Place mixed
pickling spices in a spice bag and tie the ends firmly. Mix all
ingredients in a Dutch oven or large saucepot. Bring to a boil,
stirring occasionally. Simmer another 20 minutes, until tomatoes
are soft. Press mixture through a food mill. Return the liquid
to the stockpot, heat to boiling and boil for another 15
minutes. Fill hot sauce into hot half-pint jars, leaving
1/4-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel.
Adjust lids and process.
TOMATO KETCHUP
24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper
(cayenne)
3 cups cider vinegar (5%)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt
Yield:
6 to 7 pints
Procedure:
Wash tomatoes. Dip in boiling water for 30
to 60 seconds or until skins split. Dip in cold water. Slip off
skins and remove cores. Quarter tomatoes into 4-gallon stockpot
or a large kettle. Add onions and red pepper. Bring to boil and
simmer 20 minutes, uncovered.
Cover, turn off heat and let stand for 20
minutes. Combine spices in a spice bag and add to vinegar in a
2-quart saucepan. Bring to boil. Remove spice bag and combine
vinegar and tomato mixture. Boil about 30 minutes. Put boiled
mixture through a food mill or sieve. Return to pot. Add sugar
and salt, boil gently, and stir frequently until volume is
reduced by one-half or until mixture rounds up on spoon without
separation. Fill hot pint jars, leaving 1/8-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of
jars with a dampened clean paper towel. Adjust lids and process.
SALSAS
These salsas recipes, as well as most salsas,
are mixtures of low-acid foods, such as onions and peppers, with
acid foods, such as tomatoes. It is important that ingredients
be carefully measured and that the salsas be made as described
to be processed safely in a boiling water canner.
SELECTION AND PREPARATION OF INGREDIENTS
ACIDS
The acid ingredients help preserve canned
salsas. You must add the acid to these salsas processed in a
boiling water canner because the natural acidity of the mixture
without it may not be high enough. The acids are usually
commercially bottled lemon juice or vinegar so the acidity level
will be standardized. Use only vinegar that is at least 5%
acidity; do not use homemade vinegar or fresh squeezed lemon
juice because the acidity can vary and will be unknown.
The amounts of vinegar or lemon juice in these
recipes cannot be reduced for safe boiling water canning. Sugar
can be used to offset the tartness of the acid. An equal amount
of bottled lemon juice may be substituted for vinegar in
recipes, but do not substitute vinegar for lemon juice. This
substitution will result in a less acid and potentially unsafe
canned salsa.
TOMATOES
The type of tomato will
affect the consistency of salsa. Paste tomatoes, such as Roma,
have more, and usually firmer, flesh than slicing tomatoes. They
will produce thicker salsas than large slicing tomatoes which
usually yield a thinner, more watery salsa.
Canning is not a way to use overripe or spoiling
tomatoes. Use only high quality, disease free, preferably
vine-ripened, firm tomatoes for canning salsa or any other
tomato product.
Do not use tomatoes from dead or frost-killed
vines.
Poor quality or overripe tomatoes will
yield a thin salsa and one that may spoil. Green tomatoes or
tomatillos may be used for ripe tomatoes in these recipes, but
the flavor of the recipe will change.
When recipes call for peeled
tomatoes, remove the skin by dipping washed tomatoes into
boiling water for 30 to 60 seconds or until skins split. Dip
immediately into cold water, then slip skins off and core the
tomato.
TOMATILLOS
Tomatillos are also known as Mexican husk
tomatoes. The dry outer husk must be removed, but they do not
need to be peeled or have the seeds removed. They will need to
be washed well after the husk is removed.
PEPPERS
Peppers range from mild to scorching in taste.
It is this “heat” factor that makes many salsa fans want to
experiment with recipes. Use only high quality peppers,
unblemished and free of decay. You may substitute one type of
pepper for another, including bell peppers (mild) for some or
all of the chiles. Canned chiles may be used in place of fresh.
However, do not increase the
total amount (pounds or cups) of peppers in any recipe.
Do not substitute the same number of whole peppers of a
large size for the number of peppers of a smaller size (for
example, do not use 6 bell peppers or long chiles in place of 6
jalapeños or serranos). This will result in changing the final
acidity of the mixture and potentially unsafe canned salsa.
Milder varieties of peppers include Anaheim,
Ancho, College, Colorado and Hungarian Yellow Wax. When the
recipe calls for “long green chiles” choose a mild pepper.
Jalapeño is a very popular hot pepper. Other hot varieties
include Cayenne, Habanero, Serrano and Tabasco.
Do not touch your face, particularly the area
around your eyes, when you are handling or cutting hot chiles.
Caution: Wear plastic or
rubber gloves and do not touch your face while handling or
cutting hot peppers. If you do not wear gloves, wash hands
thoroughly with soap and water before touching your face or
eyes.
Usually when peppers are finely chopped in a
salsa, they do not need to be peeled. However, many recipes say
to peel the recipes, and the skin of long green chiles in
particular may be tough after canning. If you choose to peel
chiles, or procedures with a recipe direct you to peel the
peppers, use the following.
Peeling peppers: Wash and dry peppers; slit
each pepper along the side to allow steam to escape. Blister
skins using one of these two methods :
Oven or broiler method to blister skins –
Place peppers in a hot oven (400°F) or under a broiler for 6 to
8 minutes until skins blister.
Range-top method to blister skins – Cover
hot burner (either gas or electric) with heavy wire mesh.
Place peppers on burner for several minutes until skins blister.
To peel, after blistering skins, place peppers in a pan and
cover with a damp cloth. (This will make peeling the peppers
easier.) Cool several minutes; peel off skins. Discard seeds and
chop.
SPICES AND HERBS
Spices and herbs add unique flavoring to salsas.
The amounts of dried spices and herbs in the following recipes
(black pepper, salt, dried oregano leaves, and ground cumin) may
be altered or left out. For a stronger cilantro flavor in
recipes that list cilantro, it is best to add fresh cilantro
just before serving instead of adding more before canning.
OTHER
Red, yellow or white onions may be substituted
for each other. Do not
increase the total amount of onions in any recipe.
IMPORTANT:
You may change the amount of spices, if
desired. Do not can salsas that do not follow these or other
research tested recipes. (They may be frozen or stored in the
refrigerator.)
RECIPES
IMPORTANT:
Follow the directions carefully for each
recipe. Use the amounts of each vegetable (peppers, onions,
tomatoes, tomatillos, etc.) listed in the recipe. If the
procedures call for chopped tomatoes, use the whole tomato after
peeling and coring. Do not drain the tomato, or remove all the
liquid and juices. Add the amount of vinegar or lemon juice as
listed. The only changes you can safely make in these salsa
recipes are to substitute bottled lemon juice for vinegar and to
change the amount of dried spices and herbs. Do not alter the
proportions of vegetables to acid and tomatoes because it might
make the salsa unsafe. Do not thicken salsas with flour,
cornstarch or other starches before canning. If a thicker salsa
is desired, you can pour off some of the liquid or add these
thickening ingredients after opening.
CHILE SALSA (Hot Tomato-Pepper Sauce)
5 lbs
tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper
Yield: About 6 to 8 pints
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Peel and prepare chile peppers. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until
skins split. Dip in cold water, slip off skins, and remove
cores. Coarsely chop tomatoes and combine them with chopped
peppers, onions, and remaining ingredients in a large saucepan.
Heat to boil, reduce heat and simmer 10 minutes. Fill hot jars,
leaving 1/2-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
CHILE SALSA II
10 cups
peeled, cored, chopped tomatoes
6 cups seeded, chopped chile
peppers (use mixture of mild and hot peppers)
4 cups chopped onions
1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper
Yield:
About 7 to 9 pints
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Peel and prepare chile peppers, if desired. Wash tomatoes and dip in boiling water
for 30 to 60 seconds or until skins split. Dip in cold water,
slip off skins, and remove cores. Combine ingredients in a large
saucepan. Heat to a boil and simmer 10 minutes. Fill hot salsa
into hot pint jars, leaving 1/2-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims of jars with a
dampened clean paper towel. Adjust lids and process.
TOMATILLO GREEN SALSA
5 cups
chopped tomatillos (or green tomatoes may be used)
1-1/2 cups seeded, chopped long
green chiles
1/2 cup seeded, finely chopped
jalapeño peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tbsp ground cumin (optional)
3 tbsp oregano leaves (optional)
1 tbsp salt
1 tsp black pepper
Yield:
About 5 pints
Procedure: Caution: Wear
plastic or rubber gloves and do not touch your face while
handling or cutting hot peppers. If you do not wear gloves, wash
hands thoroughly with soap and water
before touching your face or eyes.
Peel and prepare
chile peppers. Combine all ingredients in a large saucepan
and stir frequently over high heat until mixture begins to boil,
then reduce heat and simmer for 20 minutes, stirring
occasionally. Ladle hot salsa into hot pint jars, leaving
1/2-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel.
Adjust lids and process.
TOMATO SALSA (USING PASTE
TOMATOES)
7 qts
peeled, cored, chopped tomatoes*
4 cups seeded, chopped long green
chiles
5 cups
chopped onion
1/2 cup seeded, finely chopped
jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime
juice
2 tbsp salt
1 tbsp black pepper
2 tbsp ground cumin (optional)
3 tbsp oregano leaves (optional)
2 tbsp fresh cilantro (optional)
*This recipe works best with
paste tomatoes. Slicing tomatoes require a much longer cooking
time to achieve a desirable consistency.
Yield:
About 16 to 18 pints
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Peel and prepare chile peppers, if desired.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or
until skins split. Dip in cold water, slip off skins, and remove
cores. Combine all ingredients except cumin, oregano and
cilantro in a large pot and bring to a boil, stirring
frequently, then reduce heat and simmer 10 minutes. Add spices
and simmer for another 20 minutes, stirring occasionally.
Fill hot salsa into hot pint jars, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of
jars with a dampened clean paper towel. Adjust lids and process.
TOMATO SALSA (USING SLICING
TOMATOES)
4 cups
peeled, cored, chopped tomatoes
2 cups seeded, chopped long green
chiles
1/2 cup seeded, chopped jalapeño
peppers
3/4 cup chopped onion
4 cloves garlic, finely chopped
2 cups vinegar (5%)
1 tsp ground cumin (optional)
1 tbsp oregano leaves (optional)
1 tbsp fresh cilantro (optional)
1-1/2 tsp salt
Yield:
About 4 pints
Procedure: Caution: Wear plastic
or rubber gloves and do not touch your face while handling
or cutting hot peppers. If you do not wear
gloves, wash hands thoroughly with soap and water before
touching your face or eyes.
Peel and prepare chile peppers, if
desired. Wash tomatoes and dip in boiling water for 30 to 60
seconds or until skins split. Dip in cold water, slip off skins,
and remove cores. Combine all ingredients in a large pot and
bring to a boil, stirring frequently. Reduce heat and simmer 20
minutes, stirring occasionally. Fill hot salsa into hot pint
jars, leaving 1/2-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
TOMATO/GREEN CHILE SALSA
3 cups
peeled, cored, chopped tomatoes
3 cups seeded, chopped long green
chiles
3/4 cup chopped onions
1 jalapeño pepper, seeded, finely
chopped
6 cloves garlic, finely chopped
1-1/2 cups vinegar (5%)
1/2 tsp ground cumin (optional)
2 tsp oregano leaves (optional)
1-1/2 tsp salt
Yield:
About 3 pints
Procedure: Caution: Wear plastic
or rubber gloves and do not touch your face while handling or
cutting hot peppers. If you do not wear gloves, wash hands
thoroughly with soap
and water before touching
your face or eyes.
Peel and prepare chile peppers as described
on page 3-20, if desired. Wash tomatoes and dip in boiling water
for 30 to 60 seconds or until skins split. Dip in cold water,
slip off skins, and remove cores. Combine all ingredients in a
large saucepan and heat, stirring frequently, until mixture
boils. Reduce heat and simmer for 20 minutes, stirring
occasionally. Fill hot salsa into hot pint jars, leaving
1/2-inch headspace. Remove air bubbles and adjust headspace if
needed. Wipe rims of jars with a dampened clean paper towel.
Adjust lids and process.
TOMATO/TOMATO
PASTE SALSA
3 qts
peeled, cored, chopped slicing tomatoes
3 cups chopped onions
6 jalapeño peppers, seeded,
finely chopped
4 long green chiles, seeded,
chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon or lime
juice
1 tbsp salt
1 tbsp sugar
1 tbsp ground cumin (optional)
2 tbsp
oregano leaves (optional)
1 tsp black pepper
Yield:
About 7 to 9 pints
Procedure: Caution: Wear plastic or rubber
gloves and do not touch your face while handling or cutting hot
peppers. If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Peel and prepare chile peppers, if desired. Wash tomatoes and dip in boiling water
for 30 to 60 seconds or until skins split. Dip in cold water,
slip off skins, and remove cores. Combine all ingredients in a
large saucepan. Bring to a boil. Reduce heat and simmer for 30
minutes, stirring occasionally. Fill hot salsa into hot pint
jars, leaving 1/2-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a dampened clean
paper towel. Adjust lids and process.
Recommended process time in
a boiling-water canner at altitudes of 1,001 - 6,000 feet is 20
minutes for pints.
TOMATO TACO SAUCE
8 qts peeled, cored, finely
chopped paste tomatoes*
2 cloves
garlic, crushed
5 cups chopped onions
4 jalapeño peppers, seeded,
chopped
4 long green chiles, seeded,
chopped
2-1/2 cups vinegar
2 tbsp salt
1-1/2 tbsp black pepper
1 tbsp sugar
2 tbsp oregano leaves (optional)
1 tsp ground cumin (optional)
*This recipe works best with paste tomatoes, as
slicing tomatoes will yield a thin watery salsa.
If you only have slicing tomatoes available, use
the Tomato/Tomato Paste Salsa recipe.
Yield:
About 16 to 18 pints
Procedure: Caution: Wear plastic
or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do
not wear gloves, wash hands thoroughly with soap
and water before touching
your face or eyes.
Peel and prepare chile peppers, if desired. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water, slip off skins, and
remove cores. Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and
simmer, stirring frequently until thick (about 1 hour). Fill hot sauce into hot pint jars,
leaving 1/2- inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of
jars with a dampened clean paper towel. Adjust lids and process.
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