MAKING HOMEMADE SALSA FOR CANNING RECIPES

Name: The Best Homemade Salsa Recipe (Restaurant Style)
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 cup white onion (roughly chopped); 1 clove garlic (roughly chopped); 1/2 jalapeno (seeds and ribs removed, roughly chopped); 10 ounce can diced tomatoes with green chilies; 14.5 ounce can fire roasted diced tomatoes; pinch of sugar (optional, to balance the acidity of the tomatoes); 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/2 cup fresh cilantro leaves; juice from 1/2 of a lime (start with a small squeeze and add more, to taste)

THE BEST HOMEMADE SALSA RECIPE (RESTAURANT STYLE ...

The Best Homemade Salsa Recipe (Restaurant Style ... image

The Best Homemade Salsa Recipe is quick and easy to make in just minutes. This homemade salsa is fresh, flavorful and healthy. This easy salsa recipe is so much better than store-bought salsa!

Provided by Kristine

Categories Appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup white onion (roughly chopped)
1 clove garlic (roughly chopped)
1/2 jalapeno (seeds and ribs removed, roughly chopped)
10 ounce can diced tomatoes with green chilies
14.5 ounce can fire roasted diced tomatoes
pinch of sugar (optional, to balance the acidity of the tomatoes)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro leaves
juice from 1/2 of a lime (start with a small squeeze and add more, to taste)

Steps:

Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
Drain off the liquid from the can of diced tomatoes with green chiles and discard the liquid. Add the tomatoes and chiles from the can to the food processor.
Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients.
Pulse until the salsa reaches your desired consistency.
Taste salsa on a chip and adjust the lime juice, salt, or sugar as needed.

Nutrition Facts : ServingSize 1 /4 cup, Calories 15 kcal, CarbohydrateContent 3 g, SodiumContent 104 mg, SugarContent 1 g

PRESSURE CANNING VEGETABLE BEEF SOUP - CANNING HOMEMA…

Pressure Canning Vegetable Beef Soup - Canning Homema… image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!

Provided by Canning Homemade

Categories Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

Ingredients

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

Preparation:
Cooking:
Filling the jars:

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