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Love Salsa? Try This Simple Recipe!

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Simple Instructions for Canning Salsa 

 
DIY Salsa Canning for Beginners

Love Salsa and got lots of tomatoes?  This is a really basic and yummy recipe!

Basic Salsa Ingredients

  • Tomatoes (5 to 15 lbs)
  • Peppers
  • Onions
  • Garlic (optional)
  • Cilantro (optional)
  • Salt & Spices
  • Lime Juice or Apple Cider Vinegar (3/4 cup per 5 lbs of tomatoes, needed to ensure proper preserving)

Basic Salsa Canning Preparation

  1. Prepare the tomatoes by washing, coring and quartering. Chop in food processor or by hand until they reach your desired level of chunkiness. Use a strainer and drain off excess juice. You can reserve this juice for adding to soups or rice, or discard it if you like. (Classic canning recipes call for additional steps to remove the peels and seeds from the tomatoes, we prefer to skip this step to save time. We have found that we are equally pleased with the texture of the salsa, especially when using the food processor we don’t notice the peels at all.)
  2. Prepare the peppers, onions, garlic and cilantro by rinsing, removing peels, stems and/or pith. Roughly chop by hand and then finely chop in the food processor. Adding the cilantro with the onions in the food processor helps immensely with getting the cilantro into small pieces.
  3. Stir together all chopped ingredients in a stockpot on the stove, adding the amount of lime juice or apple cider vinegar listed above to ensure your salsa is acidic enough to stay well preserved. Also stir in salt and spices to taste. See the recipes linked above for ideas on how to season your salsa. Note: One time-saving, practical modification my husband used was to stop and refrigerate the prepared veggies over night, moving onto the next step the following evening after our toddler was tucked in bed.
  4. Bring your salsa to a gentle boil and simmer for 20 minutes.
  5. While salsa is simmering, place lids and jars in another pot and pour boiling water over them to sterilize. You can also use your sterilize cycle on your dishwasher for the jars and place lids in a sauce pan on the stove with simmering water.
  6. Fill the jars with salsa (can use jar funnel, ladle or liquid measuring cup), leaving at least 1/2 inch empty space at the top of the jar. Drain hot water off lids.
  7. Wipe the rim of the jar with a clean, damp cloth and check lid to make sure both are completely free of any salsa debris to ensure a strong seal. Place lid on jar and hand-tighten the ring.
  8. Follow the canning instructions based on your chosen method below.

Water Bath Canning Method Instructions

No extra special supplies needed. Perfect for the true beginner. You can always invest in additional gadgets later.  

  1. Place jars in your large stockpot or canner with a little free space around each jar. If you are using a stock pot this may be 3-5 pint jars, or if using a larger canner you may be able to fit up to 9 pint jars.
  2. Cover the jars with very hot or boiling water until the water completely covers the jars by at least 1-2 inches. Using hot water at this step prevents the jars from breaking from avoiding a quick temperature change.
  3. Turn the burner to high and boil steadily for 15 to 25 minutes, less for a low elevation and more for a higher elevation.
  4. Remove the jars carefully from the water with tongs, jar lifter or metal rack and place on a folded towel on your countertop to cool.
  5. Monitor jars for the next 12-24 hours. The lids will make a popping sound when they seal. After 24 hours, check the jar lids by pressing in the center and make sure they are immovable, sucked down into a concave position and do not make a clicking sound when you release your finger. Remove the bands and store them for reuse. Salsa will be optimum if consumed within 6 months and may be stored for up to 18 months, though taste, color and texture may start to slightly decline over time.

Pressure Canner Method Instructions

Perfect for beginners who have a gifted or inherited pressure canner but confused about how to use it. 

  1. Prepare your pressure canner by placing its rack in the bottom and filling the bottom with about 2-4 inches of very hot water or boiling water. (We boil water in an electric kettle, but you can also add water from the tap and bring to a boil in the canner before adding jars).
  2. Place as many jars as will fit, keeping a small amount of free space around each jar (not touching sides or other jars).
  3. Put the canner lid on, turning it until it is tightly sealed and locked into place.
  4. Using our old-style pressure cooker, we set the jiggler at 10 pounds and process for 10 minutes, which means when it starts jiggling we set the timer for 10 minutes of continuous jiggling or processing time, slightly turning down the heat of the burner from time to time if the jiggling gets too intense. For more information on modern pressure canners with a pressure dial or digital guage, or for information on canning at very high or low altitudes.
  5. After processing time, turn off the burner and let the pressure canner cool until the pressure is released and the lid can turn easily.
  6. Remove the jars carefully from the water with tongs, jar lifter  or metal rack and place on a folded towel on your countertop to cool.
  7. Monitor jars for the next 12-24 hours. The lids will make a popping sound when they seal. After 24 hours, check the jar lids by pressing in the center and make sure they are immovable, sucked down into a concave position and do not make a clicking sound when you release your finger. Remove the bands and store them for reuse. Salsa will be optimum if consumed within 6 months and may be stored for up to 18 months, though taste, color and texture may start to slightly decline over time.

Image Source: pdphoto.org

Recipe source and read more here: mamadweeb.com

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