Canning

Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Green Tomato Salsa Verde Recipe

I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe, how to cut the tomatoes

To make this recipe you will need:

  • 10 lbs of green tomatoes (about 20 cups chopped)
  • 5-8 Jalapeno Peppers depends how hot you want it (take the seeds and ribs out)
  • 9 large bell peppers ( I used 6 red and 3 green, since that is what was in my garden)
  • 2 large yellow onions (or 3 medium)
  • 2 cups Cilantro (one LARGE bunch or two smaller ones)
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints

You will also need:

15 Quart stock pot

Blender or Food Processor  

You can freeze the salsa or can it (I recommend canning it) All you need is a water bath canner , Canning kitjars and lids and rings.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

Start off by washing all your veggies.

Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.

Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.

Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don’t stir them enough or if the temperature is too hot.

Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.

While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don’t crack). I heat mine by putting them in the dishwasher on “sanitize” setting.

Pour the hot salsa into prepared jars,  a ladle and a canning funnel make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.

Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.

Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.

 After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.

Green Tomato Salsa Verde, it is the EASIEST SALSA you will ever make! What to do with Green Tomatoes, Recipes for Green Tomatoes, Canning or Canned recipe

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Green Tomato Recipe for Salsa Verde ~ What to do with Green Tomatoes

Green Tomato Salsa Verde Recipe I was at the park with my friend last week and we were talking about our gardens. I told her that I had just got done canning red salsa but ran out of tomatoes.  She then told me about her Salsa Verde recipe that she makes with GREEN TOMATOES?  I had never heard of such a thing, but she assured me it was amazing and super easy to make.  I know I was skeptical about making Green Tomato Raspberry Jelly and that turned out amazing so I decided to try this new Salsa Verde recipe too.
Servings 5 quarts or 12 pints

Ingredients

  • To make this recipe you will need:
  • 10 lbs of green tomatoes about 20 cups chopped
  • 5-8 Jalapeno Peppers depends how hot you want it take the seeds and ribs out
  • 9 large bell peppers I used 6 red and 3 green, since that is what was in my garden
  • 2 large yellow onions or 3 medium
  • 2 cups Cilantro one LARGE bunch or two smaller ones
  • 4 cloves minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 cups white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup salt
  • 1 tablespoon black pepper
  • Recipe makes 4 quarts or 12 pints
  • You will also need:
  • 15 Quart stock pot
  • Blender
  • or
  • Food Processor
  • You can freeze the salsa or can it I recommend canning it All you need is a
  • water bath canner Canning kit ,jars and lids and rings.

Instructions

  1. Start off by washing all your veggies.
  2. Cut the green stem off the top of your tomatoes ( you can keep the skin on), quarter them and coarsely chop in blender or food processor.  If you want really chunky salsa you can chop by hand. But I love the how easy it is to toss them in the blender.  I was able to blend everything (tomatoes, peppers, onions cilantro). The peppers do need to have some liquid with them in order to chop, so I just added some of the tomato puree.
  3. Combine chopped veggies (tomatoes, peppers, onions, cilantro, garlic) to a your large stock pot.  Add all other ingredients and mix well.
  4. Turn heat to high, once it starts to boil turn to medium/ low so it can simmer.  Tomatoes will scorch if you  don't stir them enough or if the temperature is too hot.
  5. Once it reaches a boil, turn heat down to simmer and cook uncovered for 25 minutes, stir often.
  6. While this cooking prepare your canning jars. Jars need to be warm and clean, (warm so when you put the hot salsa in them they don't crack). I heat mine by putting them in the dishwasher on "sanitize" setting.
  7. Pour the hot salsa into prepared jars,  a ladle and a
  8. canning funne
  9. l make this process much easier.  Fill jar, but leave  1/2 inch space at the top of the jar.
  10. Use a clean towel to wipe down rims of the jars, put new lids (warm) and rings on top, and hand tighten the rings.
  11. Place in water bath, with the water level covering the jars at least 1 inch. Bring to a boil, reduce heat and boil set timer for 15 minutes for quarts or 10 minutes for pints.
  12. After timer goes off turn off  heat, let sit for 3-5 minutes before removing them. Remove jars from canner and allow to  cool to room temperature.   Check seals once cooled, they should be firm and no longer click. Any jars that did not seal need to be stored in the refrigerator. Should stay good up to 3 weeks.  Sealed jars will stay good for a year.
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Garlic Banana Peppers ~ How to can pepper, step by step guide #Canning #peppers

 

How to can Garlic Banana Pepper Rings, #Canning, #Garden, #peppersGarlic Banana Peppers ~ How to can, step by step guide

Banana pepper plants have a tremendous yield and are very easy to can. Can a batch of these garlic banana peppers to eat with your sandwiches and salads all year long.

Yield: 9 pints

  • 7-9 lbs peppers
  • 5 cups vinegar
  • 1 cup water
  • 4 tsp salt
  • 2 TBS sugar
  • 18 cloves garlic, peeled
  • 9 pint  jars, lids, and rings

Directions

Fill a water bath canner  halfway full of water and bring to a simmer. Wash your jars in warm, soapy water and inspect for any damage. Place clean jars in the water bath canner and hold at a simmer until ready to use. Wash peppers and slice peppers into ¼” slices.
In another large pot, combine vinegar, water, canning salt, and sugar. Bring to a boil.
Remove jars from water bath canner, draining well. Pack each jar with peppers and two cloves of garlic. Pour the vinegar mixture into each jar, leaving ½” headspace. Slide a rubber or plastic spatula around the edges to remove air bubbles. Add more liquid if necessary.
Affix lids and rings to the top of each jar and submerge in water bath canner. Bring the canner to a full boil and process jars for 10 minutes.

How to can Garlic Banana Peppers, #Canning, #Garden, #peppers

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How to Can Tomatoes ~ Quick step by step guide

How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes,

How to Can Tomatoes ~ Quick step by step guide

Tomatoes are one of the most plentiful foods at the end of the gardening season. You can  use all varieties for canning tomatoes, in fact I like to use lots of different kinds to Can Tomatoes. I feel like the combination makes a better end product. Did you know you can even can grape tomatoes, yes the tiny bite sized ones. Most people let them go to waste because they are feared to be too time consuming to can. They are actually pretty quick and easy and are a great treat during the winter. Grape tomatoes are very inexpensive to can. All you need is a water bath canner or a large stockpot, water, canning salt,  lemon juice and jars and lids.

With these supplies you should be ready to learn How to Can Tomatoes ~ Quick step by step guide.

How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes ,

 

First step,  How to Can Tomatoes ~ Quick step by step guide.

Start by inspecting your jars for any nicks, scratches, or cracks. Set aside damaged jars, because the heat from the canning process might cause them to break. Wash the undamaged jars with warm, soapy water. If your jars have a white residue on them, soak for 10 minutes in a solution of 1 part vinegar to 10 parts water. Fill your canner with water and place clean jars inside. Bring to a simmer of 180°F and allow the jars to simmer until you are ready to use. OR you can put them in a clean dishwasher and wash them on high heat.  This will both wash the jars and keep them nice a warm, ready for the canning process.

How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes ,

 

Wash your tomatoes thoroughly.

 

Bring a large pot of water to a boil and fill a bowl with ice water. Working in batches, boil the tomatoes for 45-60 seconds and immediately dunk in the ice water. Squeeze them gently and the peels should slide right off. For larger tomatoes, cut out the stem and core.

Pack tomatoes into hot jars and fill with boiling water, leaving a 1/2” head space. Slide a plastic or rubber spatula around the inside of the jar, pressing lightly on the fruits, to remove air bubbles. Add more water if you’ve dropped below 1/2” head space. Add 1/4 tsp salt to pint jars and 1/2 teaspoon lemon juice, or 1/2 tsp to quart jars and one teaspoon lemon juice, if desired. MOST the time no water is needed, if you press down the juice from the tomatoes fills the jars empty spaces.  But if your tomatoes are not very juicy water might be needed.

 

How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes ,

Use a clean cloth to wipe off the rim of the jar. Affix lids and rings to jars and lower into canner. Bring the water to a full boil and cover. Process pints for 35 minutes and quarts for 40 minutes. Remove from heat and let the canner cool for 5 minute before removing jars. Set the processed jars on  a thick, dry towel.

Let the jars cool for 12-24 hours and check the seals by pressing in the center of the lid. If it is solid, the jars have processed completely. If there is any give, or ‘pop’ when you press on the lid, the jar did not process and should be refrigerated for immediate use.  Hope you enjoyed learning How to Can Tomatoes with this Quick step by step guide.

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