How to Can Mexican Tomato Salsa
Fresh homemade salsa makes a delicious addition to any meal or snack, with its combination of tomatoes, onion, peppers and other ingredients. The downside is that many of these ingredients are only available in the summer. If you make a large batch from scratch, the salsa will often spoil before you have a chance to eat it all. The next time you prepare a batch of salsa, consider canning it so you can enjoy it any time you like. Does this Spark an idea?
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Instructions
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Sanitize the jars, lids and rings by running them through the dishwasher or boiling them in a pot of water for 10 to 15 minutes. Dry thoroughly.
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Prepare salsa using a USDA-approved recipe (see Resources). These recipes have been specially selected due to their level of acid.
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Spoon salsa into jars while the salsa is still hot. Leave a ¼-inch space at the top of the jar. Wipe the top of jar clean before setting the lid and attaching the ring.
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Place jars in a large pot of boiling water or a canning bath if you have one. Boil for 15 to 25 minutes.
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Remove jars from the water and let them cool completely in a draft-free area. While jars cool, take care not to touch or bump them in any way.
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Check that the lid has sealed properly. The center of the lid should be slightly caved in and should not pop up when you depress it with your finger. Store salsa in a cool dry place.
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Tips & Warnings
Lids can only be used once, but jars and rings can be used over and over.
References
Resources
- Photo Credit salsa makin's image by Lee O'Dell from Fotolia.com
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Comments
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its is so good we make it.
