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

    Salsa Verde Canning Recipe. Photo by Ambervim

    1/1 Photo of Salsa Verde Canning Recipe

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Mommy Melanie's Note:

    I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning.

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    Units: US | Metric


    1. 1
      After removing husks, halve and then coarsely chop the tomatillos.
    2. 2
      Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
    3. 3
      Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
    4. 4
      Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on September 09, 2014


      A Little sour but I added sugar. I also used my immersion mixer to smooth it out because it was very chunky even after cooking.

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    • on November 03, 2013


      I scaled this recipe to use the 5 pounds of tomatillos that I had on hand. It was supposed to yield 15 pints but produced only five. With the amount of citric acid that the recipe suggested it was way too sour. A complete waste of time and ingredients.

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    • on July 14, 2013


      I just made this salsa and loved it. I made a few minor tweaks. I added a chopped up poblano pepper in with the jalapenos, appx 2 tbsp white vinegar, 2 tsp of jalapeno hot sauce, a little extra cilantro and garlic, and replaced the lemon juice with the recommended amount of citric acid per jar, so that it didn't come out too lemony. I really like tart green salsas so I thought it was great. I will be making it again with sarrano peppers so it is a bit hotter. It tastes a lot like the Herdez brand salsa verde that I love, from the store. Easy recipe that allows you to customize just how tart or sweet you want it to be.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Salsa Verde Canning Recipe

    Serving Size: 1 (1544 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 85.8
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 6.3 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 4.1 g
    Sugars 9.4 g
    Protein 2.5 g

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