Friday, October 10, 2014

First Time For Everything: Canning Salsa

This was the first time I ever canned and I was surprised 
how easy it was.  I got together with friends who have 
canned before and watched and learned and canned.  
I can't wait to can jams, applesauce, soups, 
tomato sauce and so much more.
This taste so much better than store bought salsa 
and you know the exact ingredients you put in it.
I love the idea of stock piling my own food.  
I get pure joy from going to the pantry and having 
a variety of healthy foods to choose from.  
So here it is...step by step instructions.


– 5 lbs tomatoes
– 1 large onion
– 5 jalapeño peppers and 3 serrano peppers
– 5 cloves of garlic
– 1 bunch of cilantro
– 1 Tb garlic powder
– 1 Tb salt
– juice of 1 lemon and 1 lime

  • Rinse and chop veggies and blend in food processor. You can use a blender but it will take longer as you can only put in small amounts at a time.


 Fill your canning pot with water and bring to a rolling boil.

Sanitize your jars and lids. You can put the jars in the boiling water for several minutes or run them through a sterilize cycle in your dish washer.

Carefully, remove jars with tongs.  Wipe off the rims of the jars.

 Ladle the salsa into the jars using a wide-mouth funnel.  Fill the jars almost to the top, but leave about 1/2 inch of space

Use the magnetic, long stick to remove lids from boiling water.

5) Remove the lids from the boiling water and place them onto the tops of the jars.  Twist the metal rings, but not too tight.

Lower the jars into the boiling water with tongs.  There should be at least 1/2 inch of water above the jars.  

Place the lid on your pot and let the jars boil for 20 minutes.

Remove the jars from the boiling water with tongs and set them on a flat surface to cool to room temperature.  As the jars cool you will hear the lids seal.  It sounds like a suction-pop sound.

Leave jars to rest on counter for a few hours and then store in pantry until ready to eat.
~makes 6 quarts

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