Uploaded December 2017 | Updated September 2026, 2 weeks ago
Enjoy 'Janie's Garden Lime Salsa with Corn!' video! I'm slowly catching up with editing and uploading the videos I made over the nine months we were away! Thanks for sticking around while we were on our missions trips and state park adventures! Blessings for a wonderful new year!
Janie & John
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Music By Scott Holmes, FMA
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Sponsor: Survivaltabs.com
Romoss.com
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Recipe:
Pressure can 10 lbs Pressure if you are below 1000' on wt guage or 11 lbs on dialed guage; if over 1000' sea level go 15lbs of pressure or 16 on our guaged dial reader (ALWAYS read your canner's instructions for changes and altitudes.)
Ingredients:
30 med tomatoes
4 cups tomato puree ( just put in the stick blender and make it a bit saucy while in the pot)
3 cups tomato juice is needed
3 diced red onions (can use yellow or white)
2-6 jalapeño peppers (adjusted to your heat likeness)
Canning Salt and Pepper to taste
3 cups corn off the cob (or freezer corn if needed)
Citric Acid or Lime Juice ( no less than 1 Tablespoons per 3 cups of salsa)
I used both Citric Acid and Lime Juice. The flavor balance was perfect! Play around with this recipe in a separate bowl until you figure out your favorite flavor balance.
This pressure cans for 20 minutes pints and 25 minutes quarts.
*Note: I do not waterbath can tomatoes as the acidity levels can not be measured at home in each type of tomato that may be used, even if adding acidity.
Blessings for a wonderful harvest~ Janie Pendleton
Enjoy 'Janie's Garden Lime Salsa with Corn!' video! I'm slowly catching up with editing and uploading the videos I made over the nine months we were away! Thanks for sticking around while we were on our missions trips and state park adventures! Blessings for a wonderful new year!
Janie & John
```````````````````````````````````````
Music By Scott Holmes, FMA
```````````````````````````````````````
Sponsor: Survivaltabs.com
Romoss.com
-------------------------------------------
Recipe:
Pressure can 10 lbs Pressure if you are below 1000' on wt guage or 11 lbs on dialed guage; if over 1000' sea level go 15lbs of pressure or 16 on our guaged dial reader (ALWAYS read your canner's instructions for changes and altitudes.)
Ingredients:
30 med tomatoes
4 cups tomato puree ( just put in the stick blender and make it a bit saucy while in the pot)
3 cups tomato juice is needed
3 diced red onions (can use yellow or white)
2-6 jalapeño peppers (adjusted to your heat likeness)
Canning Salt and Pepper to taste
3 cups corn off the cob (or freezer corn if needed)
Citric Acid or Lime Juice ( no less than 1 Tablespoons per 3 cups of salsa)
I used both Citric Acid and Lime Juice. The flavor balance was perfect! Play around with this recipe in a separate bowl until you figure out your favorite flavor balance.
This pressure cans for 20 minutes pints and 25 minutes quarts.
*Note: I do not waterbath can tomatoes as the acidity levels can not be measured at home in each type of tomato that may be used, even if adding acidity.
Blessings for a wonderful harvest~ Janie Pendleton
