Best 2 Canning Tomatoes With Peppers Recipes

**Introduction:**

Savor the vibrant flavors of summer with our collection of delectable tomato and pepper canning recipes. Embark on a culinary journey as we guide you through the art of preserving these garden-fresh ingredients. Discover the secrets to creating mouthwatering tomato salsa, tangy tomato soup, and a medley of pickled peppers that will tantalize your taste buds. Whether you're a seasoned canner or a novice in the kitchen, our step-by-step instructions and expert tips will ensure a successful and rewarding canning experience. Dive into the vibrant world of tomato and pepper canning, and elevate your pantry with a symphony of flavors that will brighten up any meal.

Let's cook with our recipes!

PEPPERS AND TOMATOES

Peppers and Tomatoes image

This is a tasty, simple recipe to use up the bumper crop of peppers and tomatoes everyone I know is enjoying. This is great alone or you can add it to stews, soups, casseroles or any other dish where it might need some flavor. Add a chopped eggplant or a big chopped onion if you have one. Freezes very well. The recipe says to seed the tomatoes but sometimes if I'm in a hurry I don't.

Provided by riffraff

Categories Peppers

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 green bell peppers (about 2.5 pounds)
4 fresh red hot peppers (more if you want it spicey)
8 ripe tomatoes, peeled, seeded, and cut into quarters (about 3 pounds or so)
6 tablespoons olive oil
2 bay leaves
salt
fresh ground black pepper
1 -2 teaspoon ground cumin (I grind from seed)

Steps:

Preheat the oven to 425 degrees F.
Char the peppers, both the green and the hot ones till the skin is black, about 25 minutes.
You may use the grill for this if you don't want to heat up the house.
Remove the stems and seeds and skins from the peppers and quarter them.
Do not rinse them.
Place the peppers, tomatoes, olive oil, bay leaves, salt and pepper in and skillets or casserole that can be used on the stove.
Turn heat to medium and cover.
Trun off the heat after 30 minutes.
There will be quite a bit of liquid in the pan.
Mix in the cumin and leave everything in the pan, covered for another 30 minutes.
Serve and enjoy.

Nutrition Facts : Calories 290.9, Fat 21.5, SaturatedFat 3.1, Sodium 24.8, Carbohydrate 24.9, Fiber 7.7, Sugar 14.6, Protein 5.2

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

Tips:

Choose the right tomatoes: Look for ripe, firm tomatoes with no blemishes. You can use any variety of tomatoes, but Roma tomatoes are a good choice because they are meaty and have fewer seeds.
Prepare your peppers: Wash and slice the peppers into thin strips. You can use any type of pepper, but bell peppers are a common choice.
Sterilize your jars: This is an important step to prevent bacteria from growing in your canned tomatoes. Wash the jars and lids in hot soapy water, then rinse them thoroughly. Place the jars in a large pot filled with boiling water and boil for 10 minutes. Remove the jars from the pot and let them cool slightly.
Pack the jars: Place the tomatoes and peppers in the sterilized jars, leaving 1 inch of headspace at the top of each jar. Add the vinegar, sugar, salt, and spices. You can adjust the amount of sugar and spices to your taste.
Process the jars: Place the jars in a boiling water bath canner and process them for the recommended amount of time. The processing time will vary depending on the size of the jars.
Cool the jars: After the processing time is complete, remove the jars from the canner and let them cool at room temperature for 24 hours. Check the seals on the jars to make sure they are tight. If any of the jars are not sealed properly, reprocess them.

Conclusion:

Canning tomatoes with peppers is a great way to preserve your harvest and enjoy fresh tomatoes and peppers all year long. This recipe is easy to follow and produces delicious results. By following these tips, you can ensure that your canned tomatoes are safe and delicious.