Canning Homemade Salsa

Name: How to cook Canning Homemade Salsa - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 quart jars per pot
Cuisine: Us

Introduce

Chef :

James Freeman (Donk)

Canning Homemade Salsa

Canning salsa is easy. It's so inspiring to me to be able to take my summer harvest of veggies from the garden and turn them into a lasting source of food for my family. It also allows me to do fun projects with my husband, Donk, and share our ideas in the kitchen! If you want super hot salsa, just add more jalapeños to this recipe. This will have a shelf life of a couple of years and has an awesome flavor for your Mexican dishes.

Ingredient

Food ration :

6 quart jars per pot

Cooking time :

4 to 5 hours

4-5 pounds

ripe tomatoes (peeled) enough to fill an 8.5 L stainless steel cooking pot. Makes aporox. 6 quarts

1 pack

mrs.wages medium salsa mix

2 cups

cilantro

1 tbs

sugar

3 tbs

salt

2 cups

diced onions

2 cups

diced sweet bell peppers

3 tbs

cumin

Cooking instructions

* Step 1

Prepare tomatoes to peel by putting tomatoes in a scalding hot bath until skin begins to loosen, then quickly transfer to cold water to peel skin. Takes only a few minutes in the scalding water.

* Step 2

In a blender, puree the tomatoes to a smooth consistency.

* Step 3

Place puree tomatoes in an 8.5L pot (full pot) and add all the above ingredients. Then, bring to a slow boil and let it steam off (do not cover). This will help thicken the salsa for canning. Takes approximately 30 to 45 minutes. Frequently stir so you don't scorch the tomatoes.

* Step 4

CANNING DIRECTIONS:

* Step 5

Place six quart jars in medium heated water to keep jars warm to prevent jars from bursting when adding salsa to jars. Take warm jars from medium heat and add salsa to jars (fill jar to approx. half inch from the top. Anything less will risk breaking your jar in the canning process.

* Step 6

Clean the top edges of jars and place the lids on finger tight.

* Step 7

In a 15.2L pot, add water to about half full and bring to a boil. Place 5-6 of the filled jars in the pot sitting on a rack to keep them off the bottom. Make sure to add more water to just above the top of the jars when all have been placed in the pot and let boil approximately 10 minutes to seal the lids. When the lids are sealed, you're done!