Learn to Make Salsa!

Let’s start making all of this
Into some of this 🙂

This recipe is from the Big Ball book of Preserving and Canning
Zesty Salsa
Along with your canning supplies

You will need:
 10 cups chopped cored peeled tomatoes (about 25 medium) *directions for preparing tomatoes below*
 5 cups chopped seeded green bell peppers (about 4 large)
 5 cups chopped onions (about 6 to 8 medium)
 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
 1-1/4 cups cider vinegar
 3 cloves garlic, finely chopped
 2 Tbsp finely chopped cilantro
 1 Tbsp salt
 1 tsp hot pepper sauce, optional
 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
*This recipe for me all 3 times preparing came to 11 -16oz jars, and 1 -8oz jar. I weighted, measured everything, but that’s what I got each time*

—> Things to remember. *Cover your counter with towels so your jars are not going from hot to cold surfaces. *Have everything on hand, and prepared. *Have a timer set to time the water bath. *Measure twice. *Do NOT add anything that is not in the recipe, canning recipes are made for canning for a reason. *Do NOT touch the rim or jar lid after it’s processed. Leave it alone for a full 24hrs. *A tip, I set my jars on the towel covered counter and drap another towel over them to prevent drafts after they are out of the water bath. Cold air hitting hot jars can & has cracked them before *If jars do not seal , repeat the entire process with NEW jars, and new lids, or put in fridge right away to eat. *Last but not least, be careful and have fun!!.

Preparing the Tomatoes- Core the tomatoes

To peel tomatoes drop them carefully into boiling water for 30-60 seconds
Take them out and dip them carefully into cold water, the skin should peel right off
Now you can chop them up.

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.)COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3.) LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.
*This jar had too much, adjust by spooning more out, or spooning more in if needed, pay attention to the headspace, this it where the liquid expands during the canning process*

 -Wipe rim. Center lid on jar. Apply band until  tight.

4.) PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Want to read more about my canning experiences find them all here.

3 thoughts on “Learn to Make Salsa!

  1. Sweet Mummy

    Hi there! Saw your tweet re: reaching 200 followers. Earlier this week my goal was to hit 100, and I did it with the help of twitter friends. WOOT! You're almost to your goal, and I'm a new follower now, too! 🙂

    We've been canning apple stuff left right and center. LOL!

    Nice to find you!
    ~ Sweet Mummy
    It's OK to be WEIRD!

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