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    You are in: Home / Recipes / Fresh Homemade Salsa for Canning Recipe
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    Fresh Homemade Salsa for Canning

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 30, 2010

      very good salsa. Do not put tomatoes in cuisinart. they get too chopped up. I like my salsa a little thicker, so I will drain some liquid when using. otherwise good.

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    • on September 19, 2009

      My husband had never canned until now. This Salsa recipe was excellent. Just the right amount of peppers for heat. We omit the salt for heart reasons. This is excellent. Great flavor.

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    • on July 27, 2013

      Just a comment. Several people have asked in the Q & A forum if the cup of lemon juice is necessary. It definitely is, as tomato varieties now lack the acid that tomatoes used to have, and it's not considered safe to can them without an acidifying agent such as bottled (not fresh) lemon juice. You could use vinegar or citric acid, but lemon juice tastes better and citric acid is not as easy to find as lemon juice is. This is similar to a recipe I have used, which is really tasty with the lemon juice.

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    • on October 30, 2011

      This is an excellent recipe! I made a 'regular' batch and a 'hotter' batch(with habeneros, more jalapenos, and salsa peppers)!! Easy to adjust the heat that way & great both ways! Thanks for sharing the recipe!! I will for sure can this again!!

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    Nutritional Facts for Fresh Homemade Salsa for Canning

    Serving Size: 1 (5674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 85.7
     
    Calories from Fat 6
    65%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1324.8 mg
    55%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 4.9 g
    19%
    Sugars 10.9 g
    43%
    Protein 3.3 g
    6%

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