Rhubarb Salsa

Found on SBCanning

Ladle into hot jars and process 20 minutes in water bath canner. Makes about 4 cups. Serve alongside or with chicken or turkey, or as a topping over leafy greens.

Pineapple Salsa

Found on SBCanning

1-1/4 cups red onion 

4 jalapenos peppers, finely diced (you can substitute seranos, habernos, or ghost if you like it really hot) 

1 red bell pepper, small diced 

1/2 cup loosely packed, finely chopped cilantro 

1/2 cup white vinegar 

2 T. honey 

2 cloves minced garlic 

1 t. cumin (optional) 

1 t. cayenne pepper (you can use chili flakes if you prefer) 

Preparation: Prepare 6 half pint jars or 3 pints in hot water. Using knife cut pineapple and cut into small dice. Also prepare red onion, jalapenos, bell pepper so all the vegetable and fruit are ready to go into the pot. 

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Pineapple Chile Salsa

Found on Canning Craze

This tropical salsa is perfect for outdoor summer meals. Serve with grilled pita bread brushed with olive oil for a simple but delicious appetizer. 

YOU WILL NEED: 

4 cups cubed seeded peeled papaya (about 2 lb or 2 med) 

2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can) 

1 cup golden raisins 

1 cup lemon juice 

1/2 cup lime juice 

1/2 cup pineapple juice 

1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute) 

2 Tbsp finely chopped green onion

2 Tbsp finely chopped cilantro 

2 Tbsp packed brown sugar 

6 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

COMBINE papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Peachy Tomato Salsa

Found on Canning Craze

2-1/2 pounds (7 or 8) firm, ripe yellow peaches, peeled, pitted and diced 

1-1/2 pounds (5 or 6) red Roma tomatoes, peeled, seeded and diced

1 red onion, chopped (about 1 cup) 

1 to 2 serrano chili peppers

1 sweet red pepper, cored, seeded and diced 

1-1/2 cups apple cider vinegar 

1 cup sugar 

1/4 cup honey 

1/4 cup fresh lime juice 

2 teaspoons coriander seed 

1 teaspoon kosher salt 

DIRECTIONS 

Combine the peaches, tomatoes, onion, serrano (to taste), sweet red pepper, vinegar, sugar, honey, lime juice, coriander seed and salt to a large, nonreactive heavy pot. Stir well. Place over medium heat; cook, stirring to dissolve the sugar. Increase the heat to high; bring to a vigorous boil, stirring regularly but gently to avoid scorching. Cook until the mixture thickens to a saucy consistency, around 35 minutes. 

Ladle into hot jars, leaving 1/2 inch head space.

Clean the rim of each jar, place the warmed lids and finger tighten the rings (not too tightly). Process in the boiling water bath for 15 minutes. Use a jar lifter to transfer the jars to a clean folded dish towel to cool for several hours.

Label and date the sealed jars. Store in a cool, dark place for up to 1 year. Refrigerate after opening.

Peachy Mango Salsa

Found on low-cholesterol.food

* 2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced 

* 4 fresh jalapenos or 1 habanero, diced 

* 1 1⁄2 cups holland orange bell peppers (2 cups diced) 

* 1 red onion, 1-1/2 cups diced fine 

* 2 tablespoons minced garlic or 2 tablespoons minced ginger 

* 3 tablespoons chopped cilantro or 3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped 

* 1 fresh lime, juice and zest 

* 1 1⁄2 cups white vinegar (5 percent acid) 

* 1 cup sugar 

* 1⁄2 teaspoon salt

DIRECTIONS

* Sterilize Ball jars rims and screw tops.

* Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.

* Reduce to simmering, and simmer 5 minutes. Do not overcook.

* Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.

* Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.

* Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

Peach Salsa with Lime

Found on the baldgourmet

6 cups chopped pitted peeled peaches (look for firm, just ripening peaches rather than fully ripe soft peaches. This will provide a better texture to the salsa) 

1-1/4 cups chopped red onion 

4 jalapeno peppers, finely chopped. (for a mild heat with a hint of burn, remove the ribs and seeds from 3 of the jalapenos prior to chopping) 

1 red bell pepper, seeded and chopped 

1/2 cup loosely packed finely chopped cilantro 

2 Tbsp liquid honey 

1 clove of garlic, finely chopped 

1-1/2 tsp ground cumin 

1/2 tsp cayenne pepper 

1/6 cup of brown sugar 

Zest and juice of 1/2 lime 

1/2 tsp kosher salt

Makes about 7 half pints

In a large stainless steel saucepan, combine vinegar and peaches, stirring to coat the peaches with the vinegar. For best results, add the peaches to the vinegar as you chop to prevent browning. Add remaining ingredients, and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a damp cloth.

Center lid on jar. Screw band down until hand tight.

Place jars in canner, making sure they are completely covered with water. Bring water to a boil and process for 15 minutes. Then turn off heat, remove canner lid, and let sit for an additional 5 minutes before removing jars.

Peach Pineapple Salsa

Found on SBCanning

Cooking: In a stainless steel pot combine pineapple and the rest of the ingredients and cook on medium till the salsa comes to a simmer for 10 to 15 minutes or until the ingredients are well incorporated and heated through. Remove from heat. 

Processing: Ladle salsa into hot, sterilized half pint canning jars, leaving 1/2" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Peach and Corn Salsa

Found on puttinupwitherin

Mango-Lime Salsa

Found on low-cholesterol.food

* 1 1⁄2 cups white vinegar 

* 1 cup water 

* 1 3⁄4 cups granulated sugar 

* 2 tablespoons pickling salt 

* 1⁄4 cup fresh squeezed lime juice 

* 2 tablespoons whole black peppercorns 

* 6 cups green mangoes(slightly ripened, 0.25-inch dice) 

* 3 tablespoons cilantro(chopped, stems removed) 

* 1⁄2 cup red onion (0.25-inch dice) 

* 1⁄2 cup red bell pepper (0.25-inch dice)

* 2 tablespoons fresh jalapenos (minced, seeds removed) 

* 1⁄2 teaspoon fresh garlic(minced) 

* 1⁄2 teaspoon fresh cracked black pepper

DIRECTIONS

* Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.

* Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.

* NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

Mango Pineapple Salsa

Submitted by Elaine Blonigen - adapted from The Ball Blue Book

Joe's Mango Salsa

Found on put-a-lid-on-it.blogspot

1 diced red bell pepper 

2 minced jalapenos 

1/2 diced Vidalia onion 

4 minced cloves garlic 

5 cups diced mango 

1/2 bunch chopped cilantro 

1 Tbsp pickling salt 

1/2 tsp cumin 

1/4 tsp coriander 

dash each white, black and cayenne peppers 

1 cup lime juice 

1 cup rice vinegar

Sterilize 3 pint jars, lids and rings, hold in a 200 degree oven. In a small pot, sweat peppers, onion and garlic until onion is translucent. (I'm adding this step in hindsight, as we canned all of the ingredients fresh and ended up with a lot of air bubbles in the middle of the jar. I think cooking the vegetables will prevent this from happening.) 

Add all ingredients together and mix well. Ladle into jars- we had a little extra- wipe off rims, attach lids and rings and process 10 minutes.

Cilantro Mango Salsa

Found on autumnscopperpot.blogspot

1½ cups diced red bell pepper 

½ cup finely chopped yellow onion 

½ teaspoon crushed red pepper flakes 

2 teaspoons finely chopped garlic 

2 teaspoons finely chopped ginger 

1 cup light brown sugar 

1¼ cups cider vinegar (5 percent) 

½ cup water 

sprinkle of black pepper

Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.

Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash all produce well. Peel and chop mango into ½-inch cubes.

Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

Hot Pack: Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water bath for 10 minutes.

TO SERVE: Once you are ready to eat your salsa, you can add ingredients fresh. For one jar, add the following: 1/2 c. chopped , fresh cilantro Light sprinkle of salt Light sprinkle of black pepper Squeeze of fresh lime juice Serve with tortilla chips

Easy Salsa 

By Kathy Torres

Makes about 7 to 8 pints of salsa.

10 cups tomatoes, (Romas work the best) seeded, cored, lightly squeezed and chopped.

5 cups seeded and chopped mixed variety of hot and mild peppers (leave some seeds if you want it hotter)

1 cup chopped onion

6 cloves garlic minced

1 cup real lemon juice

1 tablespoon salt

1/4 cup cilantro minced

Boil gently for 10 minutes. Fill jars, 1/2 inch headspace remove air bubbles, wipe rims

Process in Water Bath 20 minutes

Cherry Salsa

Found on instructables

3 lbs cherries 

1 bunch cilantro 

1 long hot pepper 

6 small sweet peppers 

1/2 cup water 

5 Tbsp sherry vinegar 

6 cloves garlic 

2 Tbsp chia seeds (for thickening and they are crazy-healthy, can substitute 1 Tbsp dissolved cornstarch or clear jel) 

Juice from 2 limes 

1/2 tsp salt 

1/4 tsp pepper

Prepare fresh salsa...

1. Pit and cut cherries

2. Juice limes

3. Mince garlic, peppers and cilantro

4. Mix ingredients in a bowl and add salt and pepper

If you are not planning to can the salsa, you're done! Otherwise, move to the next step.

Pour salsa into saucepan. Briefly cooking the salsa before canning (called hot-packing) will help retain color and flavor after canning. Bring mixture to a boil for 1 minute, then reduce to a simmer for 3 - 5 minutes. Fill canning jars...

5. After each is filled, slowly mix with a small utensil to remove air bubbles. In this case, a chopstick was used

6. Wipe sides and mouth with a paper towel to remove any salsa that could get between the lid and the jar

7. Place lid and tightly screw on top

8. Process in a boiling water bath for 15 minutes.

Cherry Chipotle Salsa

Found on roadfood

1/4 cup chopped dried tart Cherries. (We used one cup of dried cherry flavored cranberries that we had in the house) 

1/4 cup chopped Red Onion. 

1 Tablespoon chopped canned or fresh Jalapenos. (We bought a small can of Chipotle Jalapenos..not knowing they would be in a smokie sauce...a good thing ) 

1 clove finely chopped Garlic 

1 Tablespoon chopped fresh Cilantro

1 teaspoon Cornstarch (optional, or use Clear Jel)

Save the juice that drains off the cherries as you pit them (or use bottled Cherry/Cranberry Juice drink- we did) Mix with the cornstarch until smooth. 

Put all ingredients in medium saucepan- mix well. Add cornstarch-juice mixture and stir into ingredients. Cook until mixture thickens, Let Cool and bottle for future use. This recipe makes one cup of finished product. That quantity wasn't going to work for us, so we tripled everything except the Cilantro. To match the sweetness of the Salsa we bought in Colorado we added three tablespoons of Honey to the cooking mixture. 

Fill jars, leaving 1/2 inch headspace. Process in a boiling water bath for 15 minutes.

Zucchini Salsa

 * 10 cups zucchini, peeled & shredded 

* 4 onions, chopped 

* 2 green peppers, chopped

* 2 red peppers, chopped 

* 1⁄4 cup pickling salt 

* 1 Tablespoon pickling salt 

* 2 Tablespoons dry mustard 

* 1 Tablespoon garlic powder 

* 1 Tablespoon cumin 

* 2 cups white vinegar 

* 1 cup brown sugar 

* 2 Tablespoons red pepper flakes 

* 1 teaspoon nutmeg 

* 1 teaspoon pepper 

* 5 cups chopped ripe tomatoes 

* 2 Tablespoons cornstarch 

* 12 ounces tomato paste

DIRECTIONS

* Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt. Mix together cover and let stand over night.

* Day two. Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt, cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.

* Bring to a boil and simmer for 15 minutes.

* Pour into sterilized jars and seal.

* Water bath jars for 15 minutes.

Zesty Salsa 

Found on Vicki's Canning World 

10 cups chopped cored peeled tomatoes (about 25 medium) 

5 cups chopped seeded green bell peppers (about 4 large) 

5 cups chopped onions (about 6 to 8 medium) 

2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium) 

1-1/4 cups cider vinegar 

3 cloves garlic, finely chopped 

2 Tbsp finely chopped cilantro 

1 Tbsp salt 1 tsp hot pepper sauce, optional 

6 Ball® (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands 

Half Recipe: 

5 cups chopped cored peeled tomatoes (about 13 medium) 

2-1/2 cups chopped seeded green bell peppers (about 2 large) 

2-1/2 cups chopped onions (about 3 to 4 medium) 

1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium) 

3/4 cup cider vinegar 

1 to 2 cloves garlic, finely chopped 

1 Tbsp finely chopped cilantro 

1-1/2 tsp salt

1/2 tsp hot pepper sauce, optional 

3 Ball® (16 oz) pint or 6 (8 oz) half pint glass preserving jars with lids and bands 

Directions: 

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 

COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Salsa Jam 

Salsa jam is a combination of all the flavors of a chutney with the consistency of a jam. It's colors are visually a "salsa", but the taste has a bit of sweet/savory that is classic in a chutney. Better overall than the classic pepper jelly since the flavor of the tomato adds something to the savory element. The addition of the pectin really gives it the texture of a true jam. 

3 cups tomatoes, peeled and small chopped 

1 cup jalapenos, seeded and diced 

1 cup red onion, diced 

1 cup cider vinegar 

2 T. cilantro 

2 cups sugar 

4 T. Ball flex batch low sugar/no sugar pectin 

*You can use any low sugar/no sugar pectin (Sure-Jell and Pomonas) 

In a stainless steel pot or enameled dutch oven add the tomatoes, jalapenos, onion, and cider vinegar. Stir together and cook over medium heat. Cook to a simmer, about 15 minutes and add the cilantro and sugar, stirring occasionally. 

Cook for another 10 minutes, and bring the recipe to a boil. Add the pectin and bring the recipe back to a boil and set timer for one minute. Remove from heat. 

Ladle recipe into 6 half pint jars. Remove air and refill if necessary to 1/4" headspace. Wipe rims and add hot lids/rings and process in water bath for 15 minutes.

Yellow Tomato and Corn Salsa

Found on homestead-ish.blogspot

1 T oil 

1 lb yellow tomatoes seeded and chopped 

1 poblano seeded and chopped 

1 jalapeno chopped (seeds in) 

1 c cider vinegar 

1/2 c sugar 

1/2 water or tomato juice 

1/4 c cilantro leaves 

1/4 c mint leaves 

1 t salt 

1 t black pepper 

4 ears of sweet corn cut from cob 

Saute onion in oil until soft. Add tomatoes and chilis. Add vinegar, water, sugar, salt, and corn and simmer for 25 minutes. Add cilantro and mint and stir to combine. 

Pour salsa into jars, wipe rims, and process in water bath canner for 15 minutes. 

Eat with everything. :)

Tomatillo Salsa

Found on freshpreserving

* 4 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE all ingredients in a large saucepan.

3. HEAT to a boil. Reduce heat and simmer 10 minutes.

4. LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.