How to Can Hot Pepper Salsa
Homemade hot pepper salsa is a fresh starting dish with a serious kick. It can be made in many different ways but always involves one or more of the hottest pepper varieties, such as the poblano, chipotle or habanero chile. If you make your hot pepper salsa in bulk, you can save the leftovers by canning them. Canning at home requires the safe practice of sanitary and sealing processes. The United States Department of Agriculture has developed guidelines for sanitizing and sealing your jars when canning cooked or spiced fruits and vegetables at home. Does this Spark an idea?
Things You'll Need
- Water bath canner
- Pint-size canning jars
- Metal lids with gum binder
- Metal rings for lids
- Jar lifting tongs
- Magnetic lid lifter
- Large ladle
Instructions
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1
Put the canner on the stove, and fill it with water. Bring the water to a boil.
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2
Place the lids and jars in the boiling water for 15 minutes to sterilize.
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3
Lift the lids out of the boiling water with a magnetic lid lifter.
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4
Lift the jars out of the boiling water with jar-lifting tongs.
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5
Stir the hot pepper salsa to mix the variety of peppers evenly. Ladle the hot pepper salsa into the jars.
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6
Attach the lids and the lid rings after they have cooled.
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7
Place the jars back in boiling water with tongs for 15 minutes.
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8
Lift the jars out of the boiling water with the tongs. Let them cool completely.
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9
Press the center of each lid, and listen for a popping sound. If a lid pops, that jar is not sealed. Discard this jar of salsa for safety.
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Tips & Warnings
Keep your hands and the area around you sterile throughout the canning process.
Improper sealing of food that is canned at home can result in food becoming poisonous. When in doubt, take a class in proper canning processes, or call the United States Department of Agriculture for process directions and tips.
References
Resources
- Photo Credit Salsa Background image by JJAVA from Fotolia.com
