How to canning salsa

Video: Learn How to Can Salsa the Easy Way

Content

Steps
Method 1 of 2: Making Salsa
Method 2 of 2: Canning Salsa
Tips
Warnings
What do you need

Is your garden producing too many tomatoes? If you have more tomatoes than you can eat during the summer, consider making a salsa with them, which you can canning and enjoying during the winter months. Canned tomato salsa is prepared with vinegar to help preserve it, and it is stored in sealed cans for canning. Read on for a good tomato salsa recipe and canning method.

Steps

This canning recipe yields approximately 3 quarts of tomato salsa. It is important to maintain the ratio of tomato to vinegar to ensure that the salsa is preserved properly.

Method 1 of 2: Making Salsa

1 Find the ingredients. Make sure the vegetables you are using are ripe and free of stains or dents. You will need:
- 2.3 kg. tomato
- 450 gr. chopped canned green chili peppers
- 2 jalapenos, selected and chopped (if you want a very spicy salsa, add two more jalapenos)
- 2 cups white onion, chopped
- 3 garlic cloves, minced
- 1 cup white vinegar
- 1/2 cup chopped cilantro
- 2 tsp salt
- 1 tsp Sahara
2 Prepare the tomatoes. Canned tomato salsa tastes best when the tomatoes are peeled. To peel tomatoes, use the following method:
- Remove the roots from the tomatoes and rinse them.
- Use a sharp knife to carve an "x" on both sides of each tomato.
- Place a large pot of water on the stove and bring it to a boil.
- Blanch the tomatoes by dipping them in boiling water for 30 seconds.
- Take out the tomatoes, let them cool, and peel them starting with "x". She must leave at once.
- Careful to preserve the juices, use a knife to core the tomatoes.
- Chop the tomatoes and set them aside in a bowl with their juice.
3 Place all ingredients in a large steel pot. Bring them to a simmer, then reduce heat to medium and let the salsa simmer. Try the spice salsa, and add more if needed.
4 Make salsa. Use a thermometer to make sure it reaches 80 ° C. This temperature kills any enzymes or bacteria that could otherwise spoil your canned salsa.

Method 2 of 2: Canning Salsa

1 Pour the salsa into clean canning jars. Fill the jars without adding 0.5 cm to the neck. Use a funnel to keep the seal between the jar and lid clean.
- Before canning, you can wash the glass canning jars using the hot water cycle in the dishwasher. To disinfect, place the lids in boiling water for a couple of minutes.
- If you spill salsa on the rim of the cans, wipe it off with a paper towel before continuing to can.
2 Place the lids on top of the salsa jars. Tighten the rings on the lids to keep them in place. Do not overtighten the lids at this point, as air is required to proceed to the next stage of the canning process.
3 Place the jars in a large saucepan. Fill the pot with water until it covers the jar about 5 cm. Turn the burner on high and bring the water to a boil.
- If you live low above sea level, boil the jars for 15 minutes.
- If you live high above sea level, boil the jars for 25 minutes.
4 Remove the cans carefully from the water. Let them cool completely. The lids will emit pops as they cool and seal.
5 Check the tightness by pressing on the covers. If the cap made a popping sound when you pushed in and released it, it may not have been properly sealed. You can refrigerate unsealed jars for immediate use, or canning them again.
6 Ready.

Tips

If you use jalapeno peppers while preparing and preserving salsa, wear gloves when working with it. Pepper oils can remain on the skin even after washing and accidentally get into your eyes, nose or mouth. Pepper oils can cause unpleasant burns.

Warnings

Find a good recipe to make sure the acid level in the salsa you canning is sufficient to prevent early spoilage.
Use 500 ml. or smaller banks. Processing times are not calculated for large cans.
An improperly rolled canned salsa will deteriorate, so it is very important to check the seals after canning.
Do not try to chill cooked jars by force, with a fan, or with a cold draft.