How to make home canned salsa

How to make home canned salsa.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 collanders of sauce Tomatoes
• A variety of peppers including:
• Green peppers
• Red Peppers
• Hot peppers (or mild)
• 1 Large Onion
• 2 packages of salsa mix
• Vinegar
• 4 canning jars with rings and lids (quart size)
• Canning pot with rack

1. Fill canning pot with water, put on stove and bring to boil.

2. Dice up tomatoes, peppers, and onion. Put in sauce pan. Add 4 tbsps of vinegar and sauce packets. Allow to simmer for 20 minutes to 4 hours.

3. Sterilize jars and lids.

4. Fill quart jars to kneck ONLY. Place in canning rack.

5. Slowly lower canning rack into boiling water.

6. Allow jars to sit in boiling water for 10-15 minutes.

7. Remove from canner with tongs. DO NOT ALLOW COLD AIR TO FLOW IN KITCHEN AT THIS TIME!!!!!!!!!!! Listen for lids to seal.

Tips & Warnings

• Dishwashers are great for this. Just add vinegar instead of detergent.
• Different peppers have different flavors. Make sure you like the tempeture of the peppers that you are using.
• For chunkier salsas, do not chop as finely.
• For finer salsas, use a food processor.
• Also note, jucier tomatoes will need cooked down to make a thick sauce. Use a tomatoe that is plump yet meaty.
• Also note, cooking the salsa may denounce the tempature of the pepper. Be prepared to lose a little heat if you need to cook for extended lengths of time.
• DO NOT ALLOW COLD AIR TO HIT JARS. IT WILL CAUSE THEM TO EXPLODE AND INJURE THOSE IN KITCHEN!!!!!!!!!!!