Hot Pepper Canning Recipes

Select your favorite hot peppers for this hot pepper canning recipe. Small peppers may be left whole. Large peppers may be quartered. Remove the cores and seeds. Slash two or four slits in each pepper, and either blanch in boiling water or peel. Allow the peppers to cool. Place them in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Flatten the hot peppers. Add 1/2 teaspoon of salt to each pint jar, if desired.

Fill the jars loosely with peppers and add fresh boiled water, leaving 1-inch head space. Adjust the lids and process. Enjoy this Hot pepper canning recipe.

Tomato Canning Recipes

Tomato Canning Recipes General Guidelines

canning requirements have changed in recent years to compensate for new varieties of tomatoes with higher solids and less acid. It is important to use current, scientifically tested tomato canning guides.

Wash tomatoes and remove the tomato skins by dipping in boiling water for 30-60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores.
Add acid to jars of crushed, whole or juiced tomatoes before processing. Use

• 1 Tablespoon/pt or 2 Tablespoons/qt of bottled lemon juice, or 1/4 tsp/pt or 1/2 tsp/qt of citric acid.
• Salt is added to tomatoes for flavor, not to preserve them. Therefore it may be omitted. If you use salt, add 1/2 teaspoon to each pint jar or 1 teaspoon to each quart jar.
• Fill jars with tomatoes leaving 1/2 inch headspace. Adjust lids to be finger tight and process.

USDA canning requirements for tomatoes offer several options of pretreatment and processing times. It is important to match the method to the appropriate time or pressure requirements. This includes whether or not the recipe calls for a hot pack (tomatoes hot when placed in jars) or a raw pack. If the recipe calls for processing hot pack tomatoes and the tomatoes are no longer hot, the final product will be under processed. These are general tomato canning recipe guidelines.

Tomato Canning Recipe -Crushed or Quartered
Before processing crushed or quartered tomatoes, listen to the general message on canning tomatoes. Slip the skins and quarter your tomatoes. Heat one-sixth of the quartered tomatoes 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 frequently. Continue until all tomatoes are added. Then boil gently for 5 minutes.
Place hot tomatoes in jars and process. If your altitudes is between 3001 to 6000 ft., the tomatoes should be held in a boiling water bath for 45 minutes for pints or 55 minutes for quarts. If you wish to pressure can them instead, process for 15 minutes at 13 lbs of pressure. Use 15 lbs pressure if you are using a weighted gauge type. This is an effective tomato canning recipe for crushed tomatoes.

Tomato Sauce Canning Recipe

• 30 lb. tomatoes
• 1 c. onions, chopped*
• 5 cloves garlic, minces
• 1 c. celery or green pepper, chopped*
• 1 lb. mushrooms, sliced* (optional)
• ¼ c. vegetable oil
• 4½ tsp. salt or to taste
• 2 tsp black pepper
• 2 Tbs. oregano
• ¼ cup parsley, minced
• ¼ cup brown sugar

Deskin all of the tomatos. Combine all of the ingredients in a stew pot. Ladle in the tomato canning recipe into ball canning jars. Follow the Ball canning recipes below.

Salsa Canning Recipes

CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing during the canning process. These salsa canning recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.

Tomatillo Salsa Canning Recipe

• 5 cups chopped tomatillos
• 1 1/2 cups seeded, chopped long green chiles
• 1/2 cup seeded finely chopped jalapeños
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin
• 3 Tbsp oregano leaves
• 1 Tbsp salt
• 1 tsp black pepper

Salsa Canning Recipe Directions

Combine all ingredients over heat until thoroughly mixed. Pour mixture into canning jars and follow canning directions below in Ball Canning Recipes. Serve and enjoy these salsa canning recipes, best within 1 year of canning.

Tomato Salsa Canning Recipe

• 7 qt peeled, cored, chopped tomatoes
• 4 cups seeded, chopped long green chiles
• 5 cups chopped onion
• 1/2 cup finely chopped, seeded, jalapeños
• 3 Tbsp oregano leaves
• 2 Tbsp fresh cilantro
• 2 cups bottled lemon juice
• 6 cloves garlic, finely chopped
• 2 Tbsp salt
• 1 Tbsp black pepper
• 2 Tbsp ground cumin

Tomato Salsa Canning Recipe Directions

Combine all ingredients except spices in large pot and bring to a boil. Add spices in and cook for another 20 minutes. Spoon hot salsa into canning jars. Follow Ball Canning Recipes below for canning instructions. Store and serve this salsa canning recipe!

Ball Canning Recipes

Canning is an effective way to store and preserve food for consumption later. The canning recipes below can all be done with basic canning principles using Ball canning jars. Ball canning recipes are based on principles that are simple and effective, designed to stop food from naturally decaying. Basic Ball canning recipes and principles can be used for most any type of food. The basic Ball canning principles are below:

• Place the food in your Ball canning jar with its two piece sealing caps.
• Heat the Ball canning jar using boiling water for high acid food and steam cook for low acid food.
• Process the Ball canning jar for the amount of time specified on the canning recipe. Increase time if you are in higher elevation, 5 minutes more above 1,000 ft, 10 minutes more above 3,000 ft, 15 minutes above 6,000 and 20 minutes above 8,000 ft.
• Cool the Ball jars and allow recipe to cool properly to ensure a good seal.

After you serve any of these Ball canning recipes remember to always clean and sterilize the Ball canning jar.

IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not follow ball canning recipes that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken ball canning recipes with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch. Filling the Ball canning jars Follow manufacturer's directions for pretreating lids. Fill hot clean jars with the Ball canning recipe, being careful not to leave any food on the rims. Wipe Ball canning jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.

PROCESSING: Processing in a Boiling Water Canner. Use a rack to keep Ball Canning jars from touching canner bottom and to allow heat to reach all sides of the filled jars. Put Ball jars into a canner that contains simmering water. Add boiling water if needed to bring water 1-2 inches above Ball canning jar tops. Don' t pour water directly on the jars. Place a tight-fitting cover on canner. (If you use a pressure canner for water bath canning, leave the cover unfastened and the petcock open to prevent pressure buildup.) Bring water back to a rolling boil. Set a timer for recommended processing time. Watch closely to keep water boiling gently and steadily. Add boiling water if necessary to keep jars covered. Remove the jars from the canner immediately after timer sounds. The food could spoil later if Ball canning jars are left in hot water too long.

COOLING JARS: Put Ball canning jars on a rack or cloth so air can circulate freely around them. Don't use a fan and avoid cold drafts. Do not retighten screw bands after processing. Testing for SealTest each jar for a seal the day after canning. Jars with flat metal lids are sealed if:1. Lid is curved down in the center. 2. Lid does not move when pressed down. 3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the least reliable method).If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess within 24 hours. When reprocessing, the Ball canning recipe must first be heated to a boil before packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time listed.StoringWipe jars. Label with the date and the contents of the jar. Remove the screw bands to avoid rust.Store jars in a cool dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of canned food.Before

USING: Before opening each Ball canning jar, look for bulging lids, leaks, or any unusual appearance of the food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage, destroy the food.

If you follow these directions these Ball Canning Recipes are a tasty and nutritous way to preserve food.