How to Can Salsa with the Cold Pack Method

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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.


You can serve your fresh salsa with tortilla chips.

Things You'll Need

  • Towel

  • Jars

  • Large Pot

  • Lids

  • Funnel

  • Ladle

Step 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.


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Step 2

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

Step 3

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

Step 4

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

Step 5

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



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