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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 08, 2010

      I was about to comment on this recipe...and realized I never reviewed it! Last summer DH and I made 4 batches of Salsa we loved it! I cleaned all the veggies and tossed them in a high oven to char a bit before putting them in the food processor (most all the skin was removed). Delicious! Thank you for posting!!

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    • on February 10, 2010

      Quick question,, How many tomatoes will equal 4 quarts? Or how many lbs will equal 4 quarts? Just wondering before I start and dont have enough tomatoes to make it.

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    • on September 02, 2009

      Made this up last night it made up 6 pints with half a pint left over which I chilled and served at lunch today to some company. The raves were ear splitting, and a pint was opened to take care of the requests for more. Needless to say, this is a keeper. I did seed the peppers, and added an extra two cloves of garlic. The next batch I make I will be adding a bit of cilantro since I believe it will be a good addition. Thank You for a wonderful recipe Lavender.

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    Nutritional Facts for Salsa for Canning

    Serving Size: 1 (115 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 28.8
     
    Calories from Fat 1
    85%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 603.9 mg
    25%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.4 g
    17%
    Protein 1.0 g
    2%

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