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Autumn Fruits Salsa
2019-09-05
https://www.metro.ca/userfiles/image/recipes/salsa-de-fruits-automne-11108.jpg
PT1H05M
PT50M
PT1H55M
Prepare a pot of boiling water, canning jars, and lids.In another pot, mix together tomatoes, apples, onions, garlic, sugar, salt, cinnamon, and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for 30 minutes or until tomatoes begin to cook down and sauce thickens a little. Add pears, plums, and hot peppers, and return to a boil over medium heat. Boil gently, stirring often, for 20 minutes or until fruit becomes translucent. (The sauce should be thick enough to coat the back of a spoon.) Stir in the coriander.Ladle the hot salsa into the sterilized canning jars, leaving a 1 inch (2 cm) gap from the lip. Wipe the jars’ edges and centre a hot sealing disc over top. Screw the ring on tightly.Place the jars in the pot of boiling water, making sure the jars are completely immersed. Place lid on pot and bring water back to a boil.Allow to boil for 20 minutes. Turn off the heat and remove the lid, leaving the pot on the burner and letting the jars rest, immersed in the water, for 5 minutes longer.Spread a clean cloth on a work surface and remove the jars from the pot, letting them rest on the cloth for 24 hours. Check lids and refrigerate any improperly sealed jars.Source: Escouade Culinaire
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7 cups (1.4 kg) Italian tomatoes peeled and chopped
3 cups (750 ml) cooking apples peeled and chopped
2 cups (500 ml) onion chopped
3 garlic cloves minced
2 tablespoon (30 ml) granulated sugar
2 teaspoon (10 ml) salt for marinade
2 teaspoon (10 ml) ground cinnamon
1 1/4 cup (290 ml) cider vinegar
2 cups (500 ml) pear peeled and finely chopped
2 cups (500 ml) plum finely chopped
2 tablespoon (30 ml) chili peppers seeded and finely chopped
2 tablespoon (30 ml) fresh coriander chopped
Autumn Fruits Salsa
4
Appetizers
1:05
Preparation
0:50
COOKING
1:55
TOTAL TIME
Ingredients
-
7 cups
(1.4 kg)Italian tomatoes peeled and chopped
-
3 cups
(750 ml)cooking apples peeled and chopped
-
2 cups
(500 ml)onion chopped
-
3
garlic cloves minced
-
2 tablespoon
(30 ml)granulated sugar
-
2 teaspoon
(10 ml)salt for marinade
-
2 teaspoon
(10 ml)ground cinnamon
-
1 1/4 cup
(290 ml)cider vinegar
-
2 cups
(500 ml)pear peeled and finely chopped
-
2 cups
(500 ml)plum finely chopped
-
2 tablespoon
(30 ml)chili peppers seeded and finely chopped
-
2 tablespoon
(30 ml)fresh coriander chopped
Preparation
Prepare a pot of boiling water, canning jars, and lids.
In another pot, mix together tomatoes, apples, onions, garlic, sugar, salt, cinnamon, and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for 30 minutes or until tomatoes begin to cook down and sauce thickens a little. Add pears, plums, and hot peppers, and return to a boil over medium heat. Boil gently, stirring often, for 20 minutes or until fruit becomes translucent. (The sauce should be thick enough to coat the back of a spoon.) Stir in the coriander.
Ladle the hot salsa into the sterilized canning jars, leaving a 1 inch (2 cm) gap from the lip. Wipe the jars’ edges and centre a hot sealing disc over top. Screw the ring on tightly.
Place the jars in the pot of boiling water, making sure the jars are completely immersed. Place lid on pot and bring water back to a boil.
Allow to boil for 20 minutes. Turn off the heat and remove the lid, leaving the pot on the burner and letting the jars rest, immersed in the water, for 5 minutes longer.
Spread a clean cloth on a work surface and remove the jars from the pot, letting them rest on the cloth for 24 hours. Check lids and refrigerate any improperly sealed jars.
Source: Escouade Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
