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
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.
||Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare
lids according to manufacturer's directions.
||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.
||Add cranberries, reduce heat slightly and simmer mixture for 20 minutes,
stirring occasionally to prevent scorching.
||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.
||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
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
||Half-pints or Pints
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
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