October 23, 2010

Canning Salsa

Canning Salsa

I've always wanted to can my own salsa!  My Mother-in-law gave my the recipe she uses and I adjusted it a little bit to make it my own.  It was actually really easy.  Salsa should be canned in a Waterbath Canner, and you will need clean sanitized jars, rings and new seals.
To get started you will need:
4 Quarts Tomatoes
1 C. Dried Onion or 2 C. Freshly Chopped Onion
2 C. Chopped Peppers (any color)
1 Chopped Hot Banana Pepper, or Jalapeno
1/2 C. Sugar
1 can Green Chili's
2 Tbs. Tabasco Sauce
2 Tbs. Salt
1/2 C. Apple Cider Vinegar
Black Pepper

Sanitizing your jars: I put mine in the oven, on a cookie sheet, at 200° for 15 minutes. I turn the heat off after 15 minutes and leave the jars there until I'm ready to use them.  Place your seals in a saucepan of boiling water and keep them at a simmer until you're ready to use them.

Start the prep of your salsa by gathering your ingredients.  Your tomatoes will need to be peeled, seeded, juiced (to a point) and chopped.  I learned this new trick to peel tomatoes this year and I'll show it to you!  I think everyone should know!

Get a pot of water and bring it to a rapid boil.  Add tomatoes, just a few at a time, to the boiling water.  Boil the tomatoes for 1 minute.

Remove the tomatoes and put them straight into a waiting bowl of ice water.  The skins will fall right off!  It's wonderful!

After the tomatoes are skinned cut them in half and squeeze the tomatoes with your hands until most of the juice and as many of the seeds as possible are gone.
Place tomatoes in a strainer until you've finished skinning and squeezing all the tomatoes.

Chop tomatoes into chunks (however chunky or smooth you want it.) and place your tomatoes in a large pot.
Cook tomatoes on Med-Low heat, stirring occasionally, while you chop and prep the rest of your ingredients ☺

Add the rest of your ingredients and raise heat to Med-High.  Stirring occasionally heat the salsa until the mixture has reduced by half.

When Mixture has reduced by half your salsa is ready to be canned.  Carefully ladle the salsa into your sanitized jars, leaving 1" head space, top with lids and rings and place in water bath canner.  Process in canner for 15 minutes.  Let sit for 24 hours before checking for a seal.  If jars have sealed they are good to go, if not the must be refrigerated and used within a couple weeks.

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