Cranberry Spicy Salsa

Spicy Cranberry Salsa

Canning Salsa – Spicy Cranberry Salsa
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Chef Amanda shows us how to make chicken tacos with cranberry salsa.

Canning Salsa – Spicy Cranberry Salsa
  • 6 cups chopped red onion
  • 4 finely chopped large Serrano peppers
  • 1½; cup water
  • 1½ cup cider vinegar (5 percent)
  • 1 tablespoon canning salt
  • 1⅓ cup sugar
  • 6 tablespoons clover honey
  • 12 cups (2¾ pounds) rinsed, fresh whole cranberries
  • Yield: 6 pints
  1. Procedure: Wash and rinse canning jars; keep hot until ready to use.
  2. Prepare lids according to manufacturer’s directions.
  3. Hot Pack: Combine all ingredients except cranberries in a large Dutch oven.
  4. Bring to a boil over high heat; reduce heat moderately and boil gently for 5 minutes.
  5. Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
  6. Fill the hot mixture into clean, hot jars, leaving ¼-inch head space.
  7. Leave sauce pot over low heat while filling jars.
  8. Remove air bubbles and adjust head space if needed.
  9. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  10. Process in a boiling water canner according to the recommendations below.

Spicy Cranberry Salsa Process Chart

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