How to Can Salsa with the Cold Pack Method

You can serve your fresh salsa with tortilla chips.

Make good use of the abundance of tomatoes from your garden at harvest time by making batches of salsa. You will find a large variety of recipes for salsa, to fit any taste, from mild to burning hot. Can your salsa creation using a cold- or hot-pack method of canning, so that you can enjoy fresh salsa year-round. Cold canning is a simple method that does not require any special equipment.

Things You'll Need

• Large pot
• Jars
• Lids
• Funnel
• Ladle
• Towel

Instructions

1. Fill your pot 3/4 full of water and bring to a boil. Turn the heat off and place your jars and lids in, then cover and let sit for 15 minutes.

2. Remove lids and jars from the water bath and set them on a level surface.

3. Use your funnel and ladle to fill up your jars with salsa.

4. Cover each jar with a lid tightly, then turn the jar upside down and let it sit on a dry towel.

5. Allow the jars to stay upside down until the lids have sealed themselves and they are cooled down.

References

• Pick Your Own: Home Canning FAQs Hot Pack or Raw Pack?
• Cooks: Salsa For Canning
• Canning USA; Canning Using Raw, Cold or Hot Pack; David G. Blackburn; 2004