CHEF K’S CANNED SALSA
10 cups peeled, chopped and drained tomatoes (see note)
3 cups chopped onion
1 3/4 cups chopped green bell pepper
5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
7 cloves garlic, finely minced
2 1/2 teaspoons ground cumin
2 1/2 teaspoons coarsely ground black pepper
2 1/2 tablespoons canning or pickling salt (see note)
1/3 cup chopped fresh cilantro
1/3 cup sugar (optional, depending on sweetness of tomatoes)
3/4 cup apple cider vinegar
3/4 cup lime juice
16 ounces tomato sauce (NOT optional – necessary for safe canning/proper pH)
12 ounces tomato paste
INSTRUCTIONS
Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
Chef K’s Canned Marinara Sauce
INGREDIENTS
12 cups peeled, drained, and chopped tomatoes (see note)
1 cup finely chopped green bell pepper (about 1 large pepper)
1 cup finely chopped red bell pepper (about 1 large pepper)
2 cups finely chopped white or yellow onions (about 3 medium onions)
3 cans (6 ounces each) tomato paste
1/2 cup vegetable or canola oil
1/4 to 1/2 cup granulated or brown sugar
3 tablespoons salt (I use canning salt, see note for options)
2 tablespoons finely minced garlic (about 6 cloves)
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1 1/2 teaspoons dried parsley
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 cup bottled lemon juice
INSTRUCTIONS
Combine all the ingredients except the lemon juice in a large 8-quart pot, stir to combine well, and bring to a boil. Reduce the heat and simmer for 1 hour, stirring often. Take out the bay leaf and discard. For a smoother consistency, use an immersion blender or transfer the sauce to a blender to process until smooth (optional).
Pour 2 tablespoons of lemon juice into the bottom of sterilized, hot quart jars. Ladle in spaghetti sauce within 1/2-inch of the top. Wipe the rim of the jar with a clean, damp cloth. Place a canning lid and ring on each jar.
Process the spaghetti sauce in a water or steam bath canner for 40 minutes (add 5 minutes if you live at 1,001 to 3,000 feet – if you live at higher elevation than that, you’ll want to use a water bath canner since steam bath canners shouldn’t be used to process jars longer than 45 minutes).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
From Chef K’s cookbook “Loving The Love Apple” available on Amazon
RESTAURANT STYLE SALSA (Fresh)
Ingredients:
3 ½ cups 810 ml Tomatoes crushed
1 cup 250 ml Green chilies canned
3 tbsp 45 ml Jalapeños, sliced canned
1 tsp 5 ml Salt
1 tsp 5 ml Garlic granulated
¼ cup 60 ml Cilantro fresh washed chopped
Directions:
Place all the ingredients into a food processor, blend well. Taste and adjust seasoning with salt and pepper.
Yields 5 cups (1.25 ml)
Watch the video here: