I have a recipe for homemade rotel that I would like to process in a pressure...

Asked September 23, 2019, 4:57 PM EDT

I have a recipe for homemade rotel that I would like to process in a pressure canner. I would like to know for how long, what pressure and if I should add lemon juice to the mixture before canning. The recipe is as follows: 12 cups prepared tomatoes (I was planning to remove some of the juice and seeds), 1 cup finely chopped anaheim peppers, 1 T canning salt, 1 t pepper, 1 t dried oregano and 1/2 t dried coriander. If you have any recipes for rotel, I would appreciate that as well. Thank you. Elaine

Anoka County Minnesota home food preservation

1 Response

I am going to give you a link to info about canning salsa and the reason for not altering the ingredients. Your ratio is ok for canning but you should add lemon juice. The recipe is for a safe tested salsa. You can add less peppers and onions but not more to the tomato ratio. It can be processed in a waterbath canner. Here is the link for the recipe. https://nchfp.uga.edu/how/can_salsa/choice_salsa.html . Here is a link to info about safe canning measures. https://extension.umn.edu/preserving-and-preparing/canning-tomato-based-salsa#sources-and-related-re...
This is a link to general preserving that has links that you can follow. https://extension.umn.edu/food-safety/preserving-and-preparing . Here is a link to processing times. https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart