Taken from a Ball canning booklet.
My Private Note
half pi ...
Units: US | Metric
- 4 cups papayas, cubed seeded and peeled
- 2 cups pineapple, fresh cubed cored and peeled
- 1 cup golden raisin
- 1 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/2 cup hot pepper, chopped and seeded (Anaheim)
- 2 tablespoons green onions, finelhy chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons brown sugar, packed
- 1Prepare stockpot/canner and jars as directed in Ball canning directions.
- 2Combine ingredients in a large stainless steel saucepan.
- 3Bring to a boil over medium-high heat, stirring constantly.
- 4Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- 5Ladle hot salsa into jars, leaving 1/2 inch headspace; remove air bubbles; re-measure headspace.
- 6If needed, add more salsa to meet recommended headspace.
- 7Wipe rim; center lid on jar and screw band until fingertip-tight.
- 8Process filled jars in boiling water for 15 minutes. Remove stockpot lid, wait five minutes, then remove jars, cool and store.
- 9Don't forget to check for proper seal before storing.
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Nutritional Facts for Pineapple Chili Salsa
Serving Size: 1 (1662 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 275.3
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 15.8 mg
- Total Carbohydrate 72.9 g
- Dietary Fiber 5.8 g
- Sugars 49.6 g
- Protein 3.4 g