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How do I? ...Can Salsa

Preparing and Canning Salsa

Spicy Cranberry Salsa

  • 6 cups chopped red onion
  • 4 finely chopped large Serrano peppers*
  • 1½ cups water
  • 1½ cups cider vinegar (5%)
  • 1 tablespoon canning salt
  • 1 1/3 cups sugar
  • 6 tablespoons clover honey
  • 12 cups (2¾ pounds) rinsed, fresh whole cranberries

*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.

Yield: About 6 pint jars.

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

   1.   Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

   2. Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.

   3. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.

   4. Fill the hot mixture into clean, hot pint jars, leaving ¼-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

   5. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12-24 hours and check for seals.

Table 1. Recommended process time for Spicy Cranberry Salsa in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 20

Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 25, Total Fat 0 g, Sodium 74 mg, Fiber 1 g, Protein 0 g. 
Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 0%, Iron 0%.
Percent Daily Values based on Dietary Reference Intakes.


Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. March 2003.

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