Salsa For Canning
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well
2
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer
3
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water
4
In a small saucepan, keep some water warm but not boiling; place the lids in the water
5
Have an additional kettle of water on to boil
6
Peel and core the tomatoes: Bring a large pot of water to the boil
7
Have a large bowl of ice water at the ready
8
Gently lower the tomatoes into the boiling water and blanch them for 60 seconds
9
Remove with a strainer and transfer them to the ice water
10
Once cool, slit the skins; they should peel off easily
11
Remove the cores with a small paring knife
12
Discard skins and cores
13
Chop the vegetables: Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat
14
(If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe
15
) Chop the onion finely
16
Chop the tomatoes coarsely
17
Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan
18
Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes
19
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner
20
Set next to the salsa in the saucepan
21
Turn the heat under the canner to high
22
Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top
23
Run a clean chopstick around the inside of the jar to dislodge any trapped air
24
Wipe the rims of the jars with a damp paper towel
25
Place the lids on, and screw on the rings until just finger-tight
26
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical
27
When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered
28
Bring the water to a full rolling boil, and process for 10 minutes
29
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical
30
Do not set hot jars directly on to cool counter surfaces
31
Leave to cool, undisturbed, for at least 12 hours
32
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately
33
Label and store: Add a label to the lid or side of your jar, noting the date it was canned
34
Remove the rings and store jars in a cool, dark place for up to one year
35
Refrigerate after opening