Friday, September 19, 2008

Canning Recipes: Rotel

We don't really have a set recipe for Rotel...but here's something close to what we do:

10 cups quartered, peeled tomatoes
2 onions
3 bell peppers, any color
2-4 jalapeƱos,
1 tbsp lemon juice per pint
(often times we use this recipe to clean out the fridge. We'll add cucumbers, celery, whatever veggie we have on hand. Carrots might also be good, although we haven't tried that.)

a food processor and/or blender will make your life easier for this recipe

Prep: blanch and peel your tomatoes, peel and quarter the onions, de-seed the peppers

De-seed and coarsely chop the tomatoes in your blender/food processor. I only chop 1 or 2 cups at a time using the pulse setting, and only hit that about 3 times so it is still chunky. Finely chop the onion and jalapeƱos in the food processor - you can throw them in together. Chop your bell peppers and any other veggie you'd like to include.

For canning: Fill your canning jars, leaving 1/2 inch head space, add 1 tbsp. lemon juice to each pint jar. (2 tbsp per jar if using quart jars) Process in a hot water bath for 15 minutes. Here are more detailed instructions for canning tomatoes.

No comments:

Post a Comment

Thanks for taking time to leave a comment!


Related Posts with Thumbnails