Selecting, Preparing, and Canning Tomatoes and Tomato Products

Home , Canned tomato, Tomato sauce

Complete Guide to Home Canning Guide 3 Selecting, Preparing, and Canning Tomatoes and Tomato Products 3-2 3 Tomatoes and Tomato Products 3-3 3-5 3-5 3-6 3-7 3-8 3-9 3-10 3-11 3-12 3-13 3-13 3-14 3-15 3-16 3-17 3-17 3-18 3-18 3-23 3-24 3-24 3-25 3-26 3-19 3-21 3-22 3-22 Page 3-19 ...... Tomato/tomato paste salsa paste Tomato/tomato sauce taco Tomato Chile salsa (hot tomato-pepper sauce) Chile salsa (hot tomato-pepper Chile salsa II salsa green Tomatillo tomatoes salsa using paste Tomato salsa using slicing tomatoes Tomato chile salsa Tomato/green Selection and preparation of ingredients of Selection and preparation Tomato ketchup Tomato ketchup Country western Blender ketchup Salsa Recipes Tomatillos without meat Spaghetti sauce with meat Spaghetti sauce sauce Mexican tomato Easy hot sauce pepper sauce Cayenne Standard tomato sauce tomato Standard in water) (packed halved or Tomatoes—whole juice) in tomato (packed halved or Tomatoes—whole without added liquid) (packed raw or halved Tomatoes—whole Section General juice Tomato blend juice and vegetable Tomato Tomatoes—crushed Guide 3 and Tomatoes and Canning Selecting, Preparing, Products Tomato of Contents Table Tomatoes with okra or zucchini Tomatoes 3-4 3 Tomatoes and Tomato Products 3-5 - -

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See instructions acidification juice on page 3-5. Heat Use of a pressure canner will result in higher quality and more nutritious in higher quality and more canner will result of a pressure Use To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons tomatoes, or juiced crushed, acidity in whole, safe ensure To Wash, remove stems, and trim off bruised or discolored portions. To prevent juice juice To prevent portions. and trim off bruised or discolored stems, remove Wash, An average of 23 pounds is needed per canner load of 7 quarts, or an average of of 23 pounds is needed per canner load of 7 quarts, or an average average An Select only disease-free, preferably vine-ripened, firm fruit for canning. vine-ripened, Selectfor canning. firm only disease-free, fruit preferably lids and process. (Acidification is still required for the pressure canning options; follow all steps in all steps follow options; canning pressure for the required is still (Acidification lids and process. options.) of the processing any for above the Procedures Press both types of heated juice through a sieve or food mill to remove skins and seeds. remove mill to or food a sieve through juice both types of heated Press jars. or citric acid to bottled lemon juice hot jars with hot toma Fill of salt per quart 1 teaspoon if desired. Add the jars, to boiling. again to Adjust rims of jars with a dampened clean paper towel. Wipe 1/2-inch headspace. leaving juice, to Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato cut tomato add and crush freshly slowly to Continue boiling while crushing. to immediately Heat while you and vigorously the mixturequarters boils constantly Make sure the boiling mixture. to add all pieces. after you Simmer 5 minutes tomatoes. add the remaining a large or quarter into simply slice separation, tomatoes about juice not concerned If are you juicing. before 5 minutes for and simmer heat, Crush, saucepan. Quantity: 18 quarts and yields 15 to 53 pounds A bushel weighs of 14 pounds per canner load of 9 pints. of 3-1/4 pounds per quart.juice—an average Procedure: quickly quarters of fruit into cut about 1 pound saucepan. separating, and put directly into from process time at a lower pressure. a lower time at process JUICE TOMATO processing option is chosen. This includes acidification. The boiling water and pressure alterna and pressure water The boiling includes acidification. This option is chosen. processing for these calculated combinations time/temperature with different equal processes are tives products. Recommendation: 15 PSI, select a above canner cannot be operated pressure If products. your canned tomato 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, acidity However, vinegar per quart citric or acid. of lemon juice 5 percent be used instead may changes. flavor cause undesirable vinegar may pressure and water both boiling offers canning tomatoes in this Guide for a procedure When if the pressure even still required are (“Procedure”) in the preparation all steps canning options, recommendations. recommendations. Acidification: use 1 table pints, of citric For acid per quart or 1/2 teaspoon juice of bottled lemon of tomatoes. the jars can be added directly to Acid citric acid. or 1/4 teaspoon juice spoon bottled lemon Four tablespoons of a desired. if acid taste, offset to Add sugar with product. filling before General Quality: are tomatoes Green or frost-killed dead vines. from Do not can tomatoes Caution: the following of and can than ripened acidic any with fruit becanned more safely Canning�Guide�3�Tables

Tomato�Juice

Recommended process time for Tomato Juice in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 35 min 40 45 50 Quarts 40 45 50 55

Recommended process time for Tomato Juice in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot Pints 20 min 6 lb 7 lb 8 lb 9 lb or 15 11 12 13 14 Quarts

Recommended process time for Tomato Juice in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Pints 20 min 5 lb 10 lb or 15 10 15 Quarts 10 15 Not recommended

TOMATO AND VEGETABLE JUICE BLEND

Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. No more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes.

Procedure: Crush and simmer tomatoes as for making tomato juice (see page 3-5). Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 lbs of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. See acidification directions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into hot jars, leaving 1/2-inch headspace. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidifica- tion is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

3-6 3 Tomatoes and Tomato Products 3-7 - Add bottled Add 14 6,001– 8,000 ft 13 4,001– 6,000 ft 10 lb 15 Not recommended Above 1,000 ft Above 6,000 ft 3,001– 6,000 ft 12 2,001– 4,000 ft 1,001– 3,000 ft 5 lb 10 15 Canner Pressure (PSI) at Altitudes of 0– 1,000 ft 6 lb11 7 lb 8 lb 9 lb Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 2,000 ft See acidification directions on page 3-5. Add 1 teaspoon of salt teaspoon Add 1 See directions on page 3-5. acidification 0– 1,000 ft 35 min40 40 45 45 50 50 55 Process Time at Altitudes of Process Time 15 20 min Process Time 20 min 15 10 Process Time (with no added liquid) Jar Size Pints Quarts Pints or Quarts Jar Size or Quarts Jar Size Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then Then skins or until 60 seconds 30 to split. for and dip in boiling water tomatoes Wash An average of 22 pounds is needed per canner load of 7 quarts; an average of 14 fresh canner load of 7 quarts; of 22 pounds is needed per of 14 fresh average an average An Hot Pints Recommended process time for Tomato-Vegetable Blend in a Recommended process time for Tomato-Vegetable weighted-gauge pressure canner Style of Pack Style of Pack Hot Recommended process time for Tomato-Vegetable Blend in a time for Tomato-Vegetable Blend Recommended process canner dial-gauge pressure Recommended process time for Tomato-Vegetable Blend in a boiling-water canner Blend in a boiling-water for Tomato-Vegetable process time Recommended Style of Pack Hot Tomato-Vegetable�Blend lemon juice or citric acid to jars. to or citric acid lemon juice 1/2-inch leaving with hot tomatoes, hot jars immediately Fill per quart if desired. the jars, to rims of jars with a damp Wipe if needed. air bubbles and adjust headspace Remove headspace. for the pressure required is still (Acidification lids and process. Adjust ened clean paper towel. options.) of the processing any for above in the Procedures all steps canning options; follow dip in cold water, slip off skins, and remove cores. Trim off any bruised or discolored portionsany bruised or discolored and Trim off cores. remove slip off skins, and water, dip in cold one-sixth Heat quarter. of the quarters mallet quickly crushing them with a wooden pot, in a large or stirring the tomatoes, heating Continue juice. will exude This pot. the added to spoon as they are quartered tomatoes, add remaining gradually stirring boiling, are the tomatoes Once burning. prevent to will soften with heating They be crushed. do not need to tomatoes remaining These constantly. 5 minutes. boil gently Then added. are all tomatoes until Continue and stirring. Quantity: 20 53 pounds and yields 17 to A bushel weighs pounds is needed per canner load of 9 pints. pounds per quart. of 2-3/4 quarts average of crushed tomatoes—an Procedure: TOMATOES-CRUSHED TOMATOES-CRUSHED is similar recipe This casseroles. and stews, A high-quality use in soups, for ideally suited product, Tomatoes.” “Quartered as to referred formerly that to Crushed�tomatoes

Recommended process time for Crushed Tomatoes in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 35 min 40 45 50 Quarts 45 50 55 60

Recommended process time for Crushed Tomatoes in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot Pints 20 min 6 lb 7 lb 8 lb 9 lb or 15 11 12 13 14 Quarts

Recommended process time for Crushed Tomatoes in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Pints 20 min 5 lb 10 lb or 15 10 15 Quarts 10 15 Not recommended

STANDARD TOMATO SAUCE Quantity: For thin sauce—an average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce—an average of 5 pounds per quart. For thick sauce—an average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of thick sauce—an average of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice, see page 3-5. Simmer in large-diameter saucepan until sauce reaches desired consistency. Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars. See acidification directions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired. Fill hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

3-8 3 Tomatoes and Tomato Products 3-9

14 6,001– 8,000 ft See acidification 13 4,001– 6,000 ft 10 lb 15 Not recommended Above 1,000 ft Above 6,000 ft Wash tomatoes. Dip in boiling tomatoes. Wash 3,001– 6,000 ft 12 2,001– 4,000 ft 1,001– 3,000 ft 5 lb 10 15 Canner Pressure (PSI) at Altitudes of 0– 1,000 ft 6 lb11 7 lb 8 lb 9 lb Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 2,000 ft (packed in water) (packed 0– 1,000 ft 35 min40 40 45 45 50 50 55 Process Time at Altitudes of Process Time 15 20 min Process Time 20 min 10 15 Process Time Add bottled lemon juice or citric acid to jars. or citric acid to bottled lemon juice Add Jar Size Pints Quarts Pints or Quarts Jar Size Pints or Quarts Jar Size An average of 21 pounds is needed per canner load of 7 quarts; of average an average An Hot Recommended process time for Standard Tomato Sauce in a Recommended process time for Standard weighted-gauge pressure canner Style of Pack Style of Pack Hot Recommended process time for Standard Tomato Sauce in a time for Standard Tomato Sauce Recommended process canner dial-gauge pressure Recommended process time for Standard Tomato Sauce in a boiling-water canner Sauce in a boiling-water for Standard Tomato process time Recommended Style of Pack Hot Standard�tomato�sauce jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking the hot pack, liquid to Add peeled tomatoes. raw or with jars with hot tomatoes air bubbles and adjust Remove headspace. 1/2-inch leaving cover, pack to raw for or hot water lids and Adjust rims of jars with a dampened clean paper towel. Wipe if needed. headspace in the all steps follow canning options; for the pressure required is still (Acidification process. options.) of the processing any for above Procedures Procedure for hot or raw tomatoes filled with water in jars: water filled with tomatoes hot or raw for Procedure Slip off skinsremove and skins until or 60 seconds water. 30 to split; then dip in cold for water whole or halve. Leave cores. hot pack For of salt per quart 1 teaspoon if desired. directions the jars, on page 3-5. Add to hot Fill 5 minutes. for and boil them gently the tomatoes cover to add enough water products, TOMATOES—WHOLE OR HALVED OR HALVED TOMATOES—WHOLE Quantity: 53 pounds and yields 15 to A bushel weighs load of 9 pints. 13 pounds is needed per canner 21 quarts—an of 3 pounds per quart. average Water-Packed�whole�tomatoes

Recommended process time for Water-Packed Whole Tomatoes in a boiling-water canner Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Hot Pints 40 min 45 50 55 and Raw Quarts 45 50 55 60

Recommended process time for Water-Packed Whole Tomatoes in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot Pints 15 min 6 lb 7 lb 8 lb 9 lb and or 10 11 12 13 14 Raw Quarts

Recommended process time for Water-Packed Whole Tomatoes in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Pints 15 min 5 lb 10 lb and or 10 10 15 Raw Quarts 1 15 Not recommended

TOMATOES—WHOLE OR HALVED (packed in tomato juice) Quantity: See whole tomatoes packed in water (page 3-9).

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve.Add bottled lemon juice or citric acid to the jars. See acidification instructions on page 3-5. Add 1 teaspoon of salt per quart to the jars, if desired.

Raw pack—Heat tomato juice in a saucepan. Fill hot jars with raw tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with hot tomato juice, leaving 1/2-inch headspace.

Hot pack—Put tomatoes in a large saucepan and add enough tomato juice to completely cover them. Boil tomatoes and juice gently for 5 minutes. Fill hot jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)

3-10 3 Tomatoes and Tomato Products 3-11

14 6,001– 8,000 ft 13 4,001– 6,000 ft Add bottled lemon juice or bottled lemon juice Add 10 lb 15 Not recommended Above 1,000 ft Above 6,000 ft 3,001– 6,000 ft 12 2,001– 4,000 ft 1,001– 3,000 ft 5 lb 10 15 Canner Pressure (PSI) at Altitudes of 0– 1,000 ft 6 lb11 7 lb 8 lb 9 lb Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 2,000 ft (packed raw without added liquid) without added raw (packed 0– 1,000 ft 85 min 90 95 100 Process Time at Altitudes of Process Time 40 min 25 Process Time 25 40 min 15 Process Time Jar Size Pints or Quarts See acidification instructions on page 3-5. Add 1 teaspoon of salt per quart See instructionsAdd 1 acidification on page 3-5. Pints or Quarts Jar Size Pints or Quarts Jar Size Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins or until 60 seconds then dip 30 to split, for Dip in boiling water tomatoes. Wash See whole tomatoes packed in water (page 3-9). (page packed in water See whole tomatoes Hot and Raw Hot and Raw Style of Pack Recommended process time for Tomato Juice-Packed Whole Tomatoes in a Recommended process time for Tomato weighted-gauge pressure canner Style of Pack Recommended process time for Tomato Juice-Packed Whole Tomatoes in a time for Tomato Juice-Packed Recommended process canner dial-gauge pressure Recommended process time for Tomato Juice-Packed Whole Tomatoes in a Whole Tomatoes for Tomato Juice-Packed process time Recommended canner boiling-water Style of Pack Hot and Raw Tomatoes�-�whole�or�halved,�packed�in�Tomato�Juice headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and Adjust rims of jars with a dampened clean paper towel. Wipe if needed. headspace in the all steps follow canning options; for the pressure required is still (Acidification process. options.) of the processing any for above Procedures in cold water. Slip off skins and remove cores. Leave whole or halve. whole or halve. Leave cores. Slip off skinsremove and water. in cold the jars. citric acid to if desired. the jars, to in the jars until tomatoes Press 1/2-inch headspace. leaving tomatoes, hot jars with raw Fill air bubbles and adjust Remove 1/2-inch headspace. Leave them fill with juice. between spaces TOMATOES—WHOLE OR HALVED OR HALVED TOMATOES—WHOLE Quantity: Procedure: Tomatoes�-�whole�or�halved,�packed�raw�without�added�liquid

Recommended process time for Raw Whole Tomatoes Without Added Liquid in a boiling-water canner Process Time at Altitudes of Style Jar 0– 1,001– 3,001– Above of Pack Size 1,000 ft 3,000 ft 6,000 ft 6,000 ft Raw Pints or 85 min 90 95 100 Quarts

Recommended process time for Raw Whole Tomatoes Without Added Liquid in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Raw Pints 40 min 6 lb 7 lb 8 lb 9 lb or 25 11 12 13 14 Quarts

Recommended process time for Raw Whole Tomatoes Without Added Liquid in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Raw Pints 40 min 5 lb 10 lb or 25 10 15 Quarts 15 15 Not recommended

TOMATOES WITH OKRA OR ZUCCHINI Quantity: An average of 12 pounds of tomatoes and 4 pounds of okra or zucchini is needed per canner load of 7 quarts. An average of 7 pounds of tomatoes and 2-1/2 pounds of okra or zucchini is needed per canner load of 9 pints. (Use about 3 pounds tomatoes to 1 pound vegetable.)

Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a boil and simmer 10 minutes. Add okra or zucchini and boil gently 5 minutes. Add 1 teaspoon of salt for each quart to the jars, if desired. Fill hot jars with mixture, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Variation: You may add four or five pearl onions or two onion slices to each jar.

3-12 3 Tomatoes and Tomato Products 3-13 . Follow . Follow 14 6,001– 8,000 ft 13 4,001– 6,000 ft 15 lb 15 Above 1,000 ft 12 2,001– 4,000 ft Add bottled lemon juice or citric acid to jars or citric acid to bottled lemon juice Add 10 lb 10 Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 1,000 ft 11 lb11 12 lb lb 13 14 lb Canner Pressure (PSI) at Altitudes of (PSI) at Altitudes Canner Pressure 0– 2,000 ft 35 Process Time 35 Process Time Pints 30 min Jar Size Quarts Pints 30 min Quarts Jar Size Remove the dry outer husks entirely from the tomatillos and wash the fruit well. the fruit well. and wash the tomatillos the dry from Remove husks entirely outer An average of 14 pounds is needed per canner load of 7 quarts; of 9 average an average An Select unblemished firm, deep bright green tomatillos with a dry Selecttomatillos green firm, unblemished papery bright deep husk. Hot Style of Pack Recommended process time for Tomatoes with Okra or Zucchini in a time for Tomatoes with Okra or Recommended process canner weighted-gauge pressure Recommended process time for Tomatoes with Okra or Zucchini in a Okra or Zucchini for Tomatoes with process time Recommended pressure canner dial-gauge Style of Pack Hot Tomatoes�with�Okra�or�Zucchini 4 tbsp minced parsley 4 tbsp minced 2 tsp black pepper sugar cup brown 1/4 oil cup vegetable 1/4 5 cloves garlic, minced garlic, 5 cloves 1 cup chopped celery peppers or green (optional) sliced mushrooms, 1 lb fresh tsp salt 4-1/2 2 tbsp oregano Process the same as Water-Packed Whole Tomatoes, hot pack, on page 3-10. Tomatoes, Whole Water-Packed the same as Process MEAT WITHOUT SAUCE SPAGHETTI 30 lbs tomatoes 1 cup chopped onions in a large saucepan and boil them gently until tender, about 5 to 10 minutes. Drain and fill hot Drain 10 minutes. 5 to about tender, until gently and boil them saucepan in a large leaving hot jars with boiling water, Fill headspace. 1/2-inch leaving hot jars, loosely into tomatillos rims of jars with a Wipe if needed. air bubbles and adjust headspace Remove headspace. 1/2-inch lids and process. Adjust dampened clean paper towel. Quality: Procedure: seeds. remove whole; do not peel or Leave tomatillos the cover to water Add enough on page 3-5. tomatoes for amounts the acidification TOMATILLOS Quantity: 16 32 pounds and yields 14 to weighs A bushel of 9 pints. pounds is needed per canner load quarts—an of 2 pounds per quart. average Yield: About 9 pints

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables and tomatoes and add remainderSpaghetti�sauce�without�meat of spices, salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb Quarts 25 11 12 13 14

Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Pints 20 min 10 lb 15 lb Quarts 25 10 15

SPAGHETTI SAUCE WITH MEAT 30 lbs tomatoes 2-1/2 lbs ground beef or sausage 5 cloves garlic, minced 1 cup chopped onions 1 cup chopped celery or green peppers 1 lb fresh mushrooms, sliced (optional) 4-1/2 tsp salt 2 tbsp oregano 4 tbsp minced parsley 2 tsp black pepper 1/4 cup brown sugar

Yield: About 9 pints

Procedure: To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat, page 3-13. Saute beef or sausage until brown. Add garlic, onion, celery or green pepper, and mushrooms, if desired. Cook until vegetables are tender. Combine with tomato pulp in large saucepan. Add spices, 3-14 3 Tomatoes and Tomato Products 3-15

14 6,001– 8,000 ft 13 4,001– 6,000 ft 15 lb 15 Above 1,000 ft 12 2,001– 4,000 ft Wash and dry Slit each pepper along chiles. Wash 10 lb 10 Canner Pressure (PSI) at Altitudes of 0– 1,000 ft 11 lb11 12 lb 13 lb 14 lb Canner Pressure (PSI) at Altitudes of Canner Pressure (PSI) 0– 2,000 ft – Place peppers in a hot oven (400°F) or under a broiler for for (400°F) or under a broiler peppers in a hot oven – Place If you do not wear gloves, wash hands thoroughly with hands thoroughly wash gloves, do not wear If you

70 – Cover hot burner (either gas or electric) mesh. with heavy wire – Cover Process Time 70 Process Time Pints 60 min Jar Size Quarts Pints 60 min Quarts Jar Size Caution: Wear plastic or rubber gloves and do not touch your face while face your and do not touch gloves plastic or rubber Wear Caution:

Hot Style of Pack Hot Sauce With Meat in a Recommended process time for Spaghetti weighted-gauge pressure canner Recommended process time for Spaghetti Sauce With Meat in a time for Spaghetti Sauce With Meat Recommended process canner dial-gauge pressure Style of Pack Spaghetti�sauce�with�meat About 7 quarts About After blistering skins, place peppers in a pan and cover with a damp cloth. (This skins, peppers in a pan and cover blistering After place will make peeling Wash peppers. seeds and chop peel off skins. minutes; Discard several Cool the peppers easier.) off slip skins or until water, 60 seconds Dip in cold 30 to split. for and dip in boiling water tomatoes chopped peppers and remaining and combine chop tomatoes Coarsely cores. skins, and remove and simmer 10 minutes. heat Reduce Cover. boil. a Bring to saucepan. in large ingredients Oven or broiler method to blister skinsOven blister method to or broiler skins until 8 minutes 6 to blister. skinsRange-top blister method to skins until minutes blister. several peppers on burner for Place Procedure: handling or cutting hot peppers. or eyes. face your touching before soap and water skins Blister methods: using one of these two escape. to steam allow the side to 3 cups chopped onions 1 tbsp salt 1 tbsp oregano cup vinegar 1/2 Yield: MEXICAN TOMATO SAUCE MEXICAN TOMATO chile peppers 3 lbs to 2-1/2 18 lbs tomatoes salt, and sugar. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time initialthis time serving. At for thick enough until uncovered, Simmer, a boil. Bring to sugar. and salt, hot jars, Fill burning. avoid to frequently Stir nearly one-half. by been reduced will have volume rims of jars Wipe if needed. headspace bubbles and adjust air Remove 1-inch headspace. leaving lids and process. Adjust towel. clean paper with a dampened Mexican�Tomato�Sauce

Fill hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Mexican Tomato Sauce in a dial-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– 2,001– 4,001– 6,001– of Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb Quarts 25 11 12 13 14

Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style Jar Process 0– Above of Pack Size Time 1,000 ft 1,000 ft Hot Pints 20 min 10 lb 15 lb Quarts 25 10 15

EASY HOT SAUCE 8 cups (64 ounces) canned, diced tomatoes, undrained 1-1/2 cups seeded, chopped Serrano peppers 4 cups distilled white vinegar (5%) 2 tsp canning salt 2 tbsp whole mixed pickling spices

Yield: About 4 half-pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Place mixed pickling spices in a spice bag and tie the ends firmly. Mix all ingredients in a Dutch oven or large saucepot. Bring to a boil, stirring occasionally. Simmer another 20 minutes, until tomatoes are soft. Press mixture through Easy�Hot�Sauce a food mill. Return the liquid to the stockpot, heat to boiling and boil for another 15 minutes. Fill hot sauce into hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Easy Hot Sauce in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Half-pints 10 min 15 20

3-16 3 Tomatoes and Tomato Products 3-17

Above 6,000 ft Wash, trim and slice peppers and onions peppers and onions trim and slice Wash, 1,001– 6,000 ft Process Time at Altitudes of 0– 1,000 ft 10 min 15 20 Jar Size Pints Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins or until 60 seconds Dip in 30 to split. for Dip in boiling water tomatoes. Wash Hot Recommended process time for Cayenne Pepper Sauce in a boiling-water canner Recommended process time for Cayenne Style of Pack Cayenne�Pepper�Sauce 6 to 7 pints 6 to About 5 pints 5 pints About Procedure: 4-gallon Quarter into stockpot tomatoes or a large cores. Slip off skinsremove and water. cold turn Cover, uncovered. boil and simmer 20 minutes, Bring to pepper. and red onions Add kettle. to vinegar in a bag and add in a spice Combine spices for 20 minutes. and let stand off heat 1-1/2 tsp whole allspice 1-1/2 3 tbsp celery seeds cups sugar 1-1/2 1/4 cup salt Yield: 3 cups chopped onions pepper (cayenne) red tsp ground 3/4 3 cups cider vinegar (5%) 4 tsp whole cloves 3 sticks cinnamon, crushed TOMATO KETCHUP KETCHUP TOMATO 24 lbs ripe tomatoes 1 additional hour. Turn heat off, and cool mixture slightly. Puree vegetables in a blender about 2 vegetables Puree cool mixture slightly. and off, heat Turn 1 additional hour. a boil. stockpot mixture just to Return to and bring pureed carefully per blender batch. minutes (The while stirring mixture slowly constantly, will start boiling; heat as it gets close to spatter to jars, hot pint into Fill hot sauce off heat. Turn sauce.) splashing get burned by not to being careful rims of Wipe if needed. and adjust headspace air bubbles Remove headspace. 1/2-inch leaving lids and process. Adjust towel. jars with a dampened clean paper Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while while face your and do not touch or rubber gloves plastic Wear Caution: Procedure: with hands thoroughly wash gloves, not wear do If hot peppers. handling or cutting you or eyes. face your touching before soap and water In a 10-quart or stockpot, oven Dutch processor. or a food using a mandolin slicer rings, into and simmer slightly heat Reduce a boil and boil 1 hour. Bring to all ingredients. mix together 3 cans (28 ounces each) diced tomatoes tomatoes each) diced (28 ounces 3 cans (5%) 3 cups cider vinegar cups water 2-1/2 Yield: CAYENNE PEPPER SAUCE CAYENNE Anaheim, Jalapeños) Hungarian, peppers3 lbs hot (for example, garlic cup minced 1/3 onion 4 cups sliced chopped cilantro cup stemmed, 1/3 2-quart saucepan. Bring to boil. Remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently,Tomato�Ketchup and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill hot pint jars, leaving 1/8-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Tomato Ketchup in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15 min 20 25

COUNTRY WESTERN KETCHUP 24 lbs ripe tomatoes 5 chile peppers, sliced and seeded 1/4 cup salt 2-2/3 cups vinegar (5%) 1-1/4 cups sugar 1/2 tsp ground red pepper (cayenne) 4 tsp paprika 4 tsp whole allspice 4 tsp dry mustard 1 tbsp whole peppercorns 1 tsp mustard seeds 1 tbsp bay leaves

Yield: 6 to 7 pints

Procedure: Follow procedure and process time for regular tomato ketchup (page 3-17).

BLENDER KETCHUP Use electric blender and eliminate need for pressing or sieving.

24 lbs ripe tomatoes 2 lbs onions 1 lb sweet red peppers 1 lb sweet green peppers 9 cups vinegar (5%) 9 cups sugar 1/4 cup canning or pickling salt 3 tbsp dry mustard 1-1/2 tbsp ground red pepper 1-1/2 tsp whole allspice 1-1/2 tbsp whole cloves 3 sticks cinnamon 3-18 3 Tomatoes and Tomato Products 3-19 - Do not Poor quality or overripe tomatoes will yield a thin tomatoes quality or overripe Poor Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then Then skins or until 60 seconds 30 to split. for water and dip in boiling tomatoes Wash About 9 pints About When recipes call for peeled tomatoes, remove the skin by dipping washed tomatoes into boiling into the skin tomatoes dipping washed by remove peeled tomatoes, call for recipes When then slip skins off water, cold skins into until or 60 seconds Dip immediately 30 to split. for water the tomato. and core preferably vine-ripened, firm tomatoes for canning salsa or any other tomato product. tomato other salsa or any for canning vine-ripened, tomatoes firm preferably dead or frost-killed vines. from use tomatoes in these ripe tomatoes for be used may or tomatillos tomatoes Green spoil. may salsa and one that change. recipe will of the but the flavor recipes, TOMATOES more, such as Roma, have tomatoes, Paste consistency will affect the of salsa. typeThe of tomato slicing thicker salsas than large produce They will tomatoes. flesh than slicing and usually firmer, watery more salsa. a thinner, which usually yield tomatoes disease-free, only high quality, Use or spoiling tomatoes. use overripe to is not a way Canning The amounts of vinegar or lemon juice in these recipes cannot be reduced for safe boiling water boiling water safe for cannot be reduced in these recipes of vinegar or lemon juice amounts The the tartnesslemon of bottled offset An equal amount Sugar can be used to the acid. of canning. This juice. lemon vinegar for but do not substitute vinegar in recipes, for be substituted may juice canned salsa. unsafe in a less acid and potentially substitution will result The acid ingredients help preserve canned salsas. You must add the acid to these salsas processed processed these salsas the acid to must add You preserve help canned salsas. acid ingredients The acidity not be high the natural of the mixture canner because without it may in a boiling water will or vinegar so the acidity bottled lemon juice level usually commercially acids are The enough. least 5% acidity; is at only vinegar that Use use homemade vinegar or do not be standardized. because the acidity lemon juice can vary squeezed fresh will be unknown. and peppers, with acid foods, such as tomatoes. It is important that ingredients be carefully measured It measured be carefully is important such as tomatoes. ingredients that with acid foods, peppers, canner. water in a boiling safely be processed as described the salsas be made to and that OF INGREDIENTS SELECTION AND PREPARATION ACIDS (see page 3-18). RECIPES SALSA as onions and such foods, mixtures of low-acid are as most salsas, as well salsas in this Guide, The stirring frequently. Add vinegar, sugar, salt, and a spice bag containing dry mustard, red pepper, pepper, dry red containing bag and a spice salt, mustard, sugar, vinegar, Add stirring frequently. one-halfreduced is boiling and stirringvolume and ketchup until Continue and other spices. hot jars, bag and fill spice Remove of liquid and solids. no separation up on a spoon with rounds rims of Wipe if needed. and adjust headspace air bubbles Remove 1/8-inch headspace. leaving ketchup regular times for process lids and follow Adjust clean paper towel. jars with a dampened Yield: Procedure: strips. into and slice peppers seeds from Remove and quarter. skins,core, slip off water, dip in cold in elec 5 seconds high speed for at and onions peppers, and quarter tomatoes, Blend onions. Peel 60 minutes, Boil gently kettle and heat. 4-gallon to a 3- pot or large stock into Pour tric blender. TOMATILLOS Tomatillos are also known as Mexican husk tomatoes. The dry outer husk must be removed, but they do not need to be peeled or have the seeds removed. They will need to be washed well after the husk is removed.

PEPPERS Peppers range from mild to scorching in taste. It is this “heat” factor that makes many salsa fans want to experiment with recipes. Use only high quality peppers, unblemished and free of decay. You may substitute one type of pepper for another, including bell peppers (mild) for some or all of the chiles. Canned chiles may be used in place of fresh. However, do not increase the total amount (pounds or cups) of peppers in any recipe. Do not substitute the same number of whole peppers of a large size for the number of peppers of a smaller size (for example, do not use 6 bell peppers or long chiles in place of 6 jalapeños or serranos). This will result in changing the final acidity of the mixture and potentially unsafe canned salsa.

Milder varieties of peppers include Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax. When the recipe calls for “long green chiles” choose a mild pepper. Jalapeño is a very popular hot pepper. Other hot varieties include Cayenne, Habanero, Serrano and Tabasco. Do not touch your face, particularly the area around your eyes, when you are handling or cutting hot chiles. Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Usually when peppers are finely chopped in a salsa, they do not need to be peeled. However, many recipes say to peel the recipes, and the skin of long green chiles in particular may be tough after canning. If you choose to peel chiles, or procedures with a recipe direct you to peel the peppers, use the following.

Peeling peppers: Wash and dry peppers; slit each pepper along the side to allow steam to escape. Blister skins using one of these two methods :

Oven or broiler method to blister skins – Place peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. Discard seeds and chop.

SPICES AND HERBS Spices and herbs add unique flavoring to salsas. The amounts of dried spices and herbs in the following recipes (black pepper, salt, dried oregano leaves, and ground cumin) may be altered or left out. For a stronger cilantro flavor in recipes that list cilantro, it is best to add fresh cilantro just before serving instead of adding more before canning.

OTHER Red, yellow or white onions may be substituted for each other. Do not increase the total amount of onions in any recipe.

3-20 3 Tomatoes and Tomato Products 3-21 - Above 6,000 ft Peel and prepare chile peppers as described on page and prepare Peel 1,001– 6,000 ft Process Time at Altitudes of 0– 1,000 ft 15 min 20 25 Jar Size Pints (Hot Tomato-Pepper Sauce) Tomato-Pepper (Hot Follow the directions carefully for each recipe. Use the amounts of each vegetable of each vegetable amounts the Use each recipe. for the directions carefully Follow You may change the amount of spices, if desired. Do not can salsas that do not follow follow do not Do that can salsas not if desired. of spices, the amount change may You Recommended process time for Chile Salsa in a boiling-water canner Style of Pack Hot Chile�Salsa About 6 to 8 pints 6 to About simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace. Remove air bubbles and adjust head Remove 1/2-inch headspace. leaving hot jars, Fill simmer 10 minutes. lids and process. Adjust rims paper towel. of jars with a dampened clean Wipe if needed. space Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling face your touch and do not gloves plastic or rubber Wear Caution: Procedure: and with soap hands thoroughly wash gloves, not wear do Ifor cutting hot peppers. you or eyes. face your touching before water skins or until 60 seconds Dip in cold 30 to split. for and dip in boiling water tomatoes Wash 3-20. combine them with chopped and tomatoes chop Coarsely cores. remove slip off skins, and water, and heat reduce boil, to Heat saucepan. in a large ingredients and remaining onions, peppers, 3 tsp salt tsp pepper 1/2 Yield: CHILE SALSA CHILE SALSA 5 lbs tomatoes 2 lbs chile peppers 1 lb onions 1 cup vinegar (5%) change the amount of dried spices and herbs. Do not alter the proportions of vegetables to acid the proportions Do to alter not herbs. and of dried of vegetables spices change the amount cornstarch Do with flour, not thicken salsas the salsa unsafe. make because it might and tomatoes liquid or can pour off some of the you If a thicker salsa is desired, canning. before or other starches after opening. add these thickening ingredients IMPORTANT: chopped call for If the procedures in the recipe. listed etc.) tomatillos, tomatoes, onions, (peppers, or remove the tomato, Do not drain after peeling and coring. use the whole tomato tomatoes, only changes The as listed. juice of vinegar or lemon the amount Add juices. all the liquid and and to vinegar for bottled lemon juice substitute to are make in these salsa recipes can safely you IMPORTANT: refrigerator.) in the (They or stored recipes. frozen be tested may other research these or RECIPES CHILE SALSA II 10 cups peeled, cored, chopped tomatoes 6 cups seeded, chopped chile peppers (use mixture of mild and hot peppers) 4 cups chopped onions 1 cup vinegar (5%) 3 tsp salt 1/2 tsp pepper

Yield: About 7 to 9 pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Peel and prepare chile peppers as described on page 3-20, if desired.Chile�Salsa�II Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Fill hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Chile Salsa II in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15 min 20 25

TOMATILLO GREEN SALSA 5 cups chopped tomatillos (or green tomatoes may be used) 1-1/2 cups seeded, chopped long green chiles 1/2 cup seeded, finely chopped jalapeño peppers 4 cups chopped onions 1 cup bottled lemon juice 6 cloves garlic, finely chopped 1 tbsp ground cumin (optional) 3 tbsp oregano leaves (optional) 1 tbsp salt 1 tsp black pepper

Yield: About 5 pints

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Above 6,000 ft Above 6,000 ft 1,001– 6,000 ft Peel and prepare chile peppers as described on page and prepare Peel 1,001– 6,000 ft Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 15 min 20 25 Process Time at Altitudes of 0– 1,000 ft 15 min 20 25 Jar Size Pints Jar Size Pints (USING PASTE TOMATOES) (USING PASTE Style of Pack Hot Recommended process time for Tomatillo Green Salsa in a boiling-water canner Salsa in a boiling-water for Tomatillo Green process time Recommended Tomatillo�Green�Salsa Style of Pack Hot Recommended process time for Tomato Salsa Using Paste Tomatoes in a boiling-water canner Tomato�Salsa�using�Paste�Tomatoes About 16 to 18 pints to 16 About 3-20, if desired. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins until or 60 seconds 30 to split. for and dip in boiling water tomatoes Wash 3-20, if desired. cumin, oregano except Combine all ingredients cores. remove slip off skins, and water, Dip in cold and simmer heat then reduce stirring frequently, a boil, pot and bring to in a large and cilantro hot salsa into Fill stirring occasionally. another 20 minutes, for and simmer spices Add 10 minutes. if needed. air bubbles and adjust headspace Remove headspace. 1/2-inch leaving jars, hot pint lids and process. Adjust rims of jars with a dampened clean paper towel. Wipe Yield: while handling face your touch and do not gloves plastic or rubber Wear Caution: Procedure: and with soap hands thoroughly wash gloves, not wear do Ifor cutting hot peppers. you or eyes. face your touching before water 3 tbsp oregano leaves (optional) leaves 3 tbsp oregano (optional) cilantro 2 tbsp fresh longer cooking a much require Slicing tomatoes tomatoes. best with paste works recipe *This consistency. a desirable achieve time to 1/2 cup seeded, finely chopped jalapeño peppers cup seeded, 1/2 finely chopped garlic, 6 cloves 2 cups bottled lemon or lime juice 2 tbsp salt 1 tbsp black pepper cumin (optional) 2 tbsp ground TOMATO SALSA SALSA TOMATO chopped tomatoes* cored, 7 qts peeled, chiles chopped long green 4 cups seeded, 5 cups chopped onion salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if headspace and adjust bubbles air Remove headspace. 1/2-inch leaving jars, hot pint into salsa lids and process. Adjust rims clean paper towel. a dampened of jars with Wipe needed. TOMATO SALSA (USING SLICING TOMATOES)

4 cups peeled, cored, chopped tomatoes 2 cups seeded, chopped long green chiles 1/2 cup seeded, chopped jalapeño peppers 3/4 cup chopped onion 4 cloves garlic, finely chopped 2 cups vinegar (5%) 1 tsp ground cumin (optional) 1 tbsp oregano leaves (optional) 1 tbsp fresh cilantro (optional) 1-1/2 tsp salt

Yield: About 4 pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Peel and prepare chile peppers as described on page 3-20, if desired. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Fill hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Tomato Salsa Using Slicing Tomatoes in a boiling-water canner Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15 min 20 25

TOMATO/GREEN CHILE SALSA 3 cups peeled, cored, chopped tomatoes 3 cups seeded, chopped long green chiles 3/4 cup chopped onions 1 jalapeño pepper, seeded, finely chopped 6 cloves garlic, finely chopped 1-1/2 cups vinegar (5%) 1/2 tsp ground cumin (optional) 2 tsp oregano leaves (optional) 1-1/2 tsp salt

Yield: About 3 pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and 3-24 3 Tomatoes and Tomato Products 3-25 - Above 6,000 ft Above 6,000 ft Peel and prepare chile peppers as described and prepare Peel 1,001– 6,000 ft 1,001– 6,000 ft Peel and prepare chile peppers as described peppers chile on page prepare and Peel Process Time at Altitudes of Process Time at Altitudes 0– 1,000 ft 15 min 20 25 1,000 ft 15 min 20 25 Process Time at Altitudes of 0– Jar Size Pints Jar Size Pints Caution: Wear plastic or rubber gloves and do not touch your face while face your and do not touch gloves plastic or rubber Wear Caution:

Style of Pack Hot Recommended process time for Tomato Green Chile Salsa in a boiling-water canner time for Tomato Green Chile Salsa Recommended process Tomato�Green�Chile�Salsa Style of Pack Hot Recommended process time for Tomato/Tomato Paste Salsa in a boiling-water canner Recommended process time for Tomato/Tomato Paste Salsa in a boiling-water Tomato/Tomato�Paste�Salsa About 7 to 9 pints 7 to About salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if air bubbles and adjust headspace Remove 1/2-inch headspace. leaving jars, hot pint salsa into process. lids and Adjust rims a dampened clean paper towel. of jars with Wipe needed. Procedure: with hands thoroughly wash gloves, do not wear Ifhandling or cutting hot peppers. you or eyes. face your touching before soap and water or until 60 seconds 30 to for and dip in boiling water tomatoes Wash on page 3-20, if desired. in a large Combine all ingredients cores. remove slip off skins, and skins water, Dip in cold split. hot Fill stirring occasionally. 30 minutes, and simmer for heat Reduce a boil. Bring to saucepan. 2 tbsp oregano leaves (optional) leaves 2 tbsp oregano 1 tsp black pepper Yield: 4 cloves garlic, finely chopped garlic, 4 cloves paste 2 12-ounce tomato cans 2 cups bottled lemon or lime juice 1 tbsp salt 1 tbsp sugar cumin (optional) 1 tbsp ground TOMATO/TOMATO PASTE SALSA PASTE TOMATO/TOMATO chopped slicing tomatoes cored, 3 qts peeled, 3 cups chopped onions finely chopped seeded, 6 jalapeño peppers, chopped seeded, chiles, 4 long green water before touching your face or eyes. or eyes. face your touching before water skins or until 60 seconds Dip 30 to split. for in boiling water and dip tomatoes Wash 3-20, if desired. and heat, saucepan in a large ingredients Combine all cores. remove slip off skins, and water, in cold stirring occasionally. 20 minutes, for and simmer heat Reduce mixture boils. until stirring frequently, adjust head air bubbles and Remove headspace. 1/2-inch leaving jars, hot pint hot salsa into Fill process. lids and Adjust rims a dampened clean paper towel. of jars with Wipe if needed. space TOMATO TACO SAUCE 8 qts peeled, cored, finely chopped paste tomatoes* 2 cloves garlic, crushed 5 cups chopped onions 4 jalapeño peppers, seeded, chopped 4 long green chiles, seeded, chopped 2-1/2 cups vinegar 2 tbsp salt 1-1/2 tbsp black pepper 1 tbsp sugar 2 tbsp oregano leaves (optional) 1 tsp ground cumin (optional)

*This recipe works best with paste tomatoes, as slicing tomatoes will yield a thin watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato Paste Salsa recipe.

Yield: About 16 to 18 pints

Procedure: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Peel and prepare chile peppers as described on page 3-20, if desired.Tomato�Taco�Sauce Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Fill hot sauce into hot pint jars, leaving 1/2- inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Tomato Taco Sauce in a boiling-water canner

Process Time at Altitudes of Style Jar 0– 1,001– Above of Pack Size 1,000 ft 6,000 ft 6,000 ft Hot Pints 15 min 20 25

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