Best 2 Bobs Favorite Hot Salsa Hot Water Bath Canning Method Recipes

For those spicy food lovers looking to create a truly tantalizing treat, "Bob's Favorite Hot Salsa" is a must-try. This recipe, known for its fiery flavor and versatile uses, is a perfect addition to any home canning project. Whether you're a novice canner or an experienced pro, this guide will provide you with a detailed walkthrough of the hot water bath canning method, ensuring that you safely preserve and enjoy Bob's Favorite Hot Salsa for months to come.

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CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

Canned Green or Wax Beans (Water Bath Method) image

These are almost exactly like store-bought canned beans. I prefer fresh or frozen beans but every year I can a few jars just to use in 3 (or 5) bean salad. From Company's Coming Preserves cookbook.

Provided by Cookin-jo

Categories Vegetable

Time 50m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 4

Ingredients

16 cups green beans or 16 cups wax beans, cut in 1 inch lengths
32 cups water
3/4 cup pickling salt
1/2 cup white vinegar

Steps:

Pack beans loosely in sterilized jars, leaving an inch of headroom.
Bring remaining ingredients to a boil in a large pot.
Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
Process in hot water bath for 30 minutes.
Can be served heated in the liquid from the jar or drained and rinsed, then heated.

Nutrition Facts : Calories 65.1, Fat 0.4, SaturatedFat 0.1, Sodium 10651.2, Carbohydrate 14.1, Fiber 5.4, Sugar 6.6, Protein 3.7

BOB'S FAVORITE HOT SALSA (HOT WATER BATH CANNING METHOD)

Bob's Favorite Hot Salsa (Hot Water Bath Canning Method) image

This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.

Provided by angie_pangie

Categories Onions

Time 1h15m

Yield 6 pints, 20 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs tomatoes, blanched with skins removed, seeded and cored
2 lbs green chili peppers, seeded and chopped
1 lb white onion, chopped
1 cup white vinegar
3 teaspoons kosher salt
1/2 teaspoon black pepper
1/2-1 cup fresh cilantro, chopped (optional)

Steps:

Combine the tomatoes, peppers and onions and boil for 10 minutes.
Remove from heat and add remaining ingredients, mixing well.
Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
Let cool and remove bands and store in a cool dry place for up to 1 year.

Nutrition Facts : Calories 50.8, Fat 0.3, SaturatedFat 0.1, Sodium 359, Carbohydrate 11.2, Fiber 2.4, Sugar 6.3, Protein 2.1

Tips:

Always use clean and sanitized equipment when canning salsa.
Choose ripe, blemish-free tomatoes for the best flavor.
Add other vegetables and spices to your salsa according to your taste preferences.
Process the salsa in a hot water bath canner for the recommended amount of time to ensure it is safe for storage.
Store the salsa in a cool, dark place for up to one year.

Conclusion:

Home canning salsa is a great way to preserve the fresh flavors of summer tomatoes and enjoy them all year long. By following the step-by-step instructions and tips in this article, you can easily make your own delicious and safe hot salsa using the hot water bath canning method. So gather your ingredients, sterilize your jars, and get ready to enjoy the taste of homemade salsa all year long!

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