Tuesday, July 30, 2013

Easy Homemade Salsa

Canning Homemade Salsa 


15 medium to large Tomatoes (peeled and cored)
 3 large Jalapenos (deseeded and diced)
 3 medium to large Onions (diced)
 1 large Bell Pepper (diced)
1/2 bunch of Cilantro (diced)
 1 tsp. of Kosher Salt

Use our techniques described in Canning Tomatoes for peeling tomatoes. We will also be using the same methods for cooking and canning.

Place all ingredients in a microwave safe bowl and cook for 20 minutes. When the microwave stops, stir and restart for another 20 minutes. You will continue this process 4 times, for a total of 140 minutes.

After your second time stirring ingredients, start the dishwasher with your jars, lids and rings inside. Your salsa will have cooked for 2, 20 minutes sessions and still needs to go for another 2, 20 minute sessions. The dishwasher should be in the drying mode when your salsa is done cooking.

When your salsa is done and the dishwasher is about finished with the drying mode, you can start filling your jars. Take one jar out at a time, and using a ladle, fill up to 1/2" from the top. . With a wet dish cloth, or wet paper towel, wipe off rim and band of jar, then place lid on top. Screw on band, but  Not  as tight as you can. Finish filling all jars, and using oven mitts, jar tongs, or a dish towel to pick up, place hot jars in large pot or pressure cooker. I used a pot.

In a your pot, with your jars, you will need to add water up to just over half way. Allow pot, with jars inside, to heat to a rolling boil. Boil jars for 20 to 25 minutes. Turn off heat and allow to cool. Its best to leave the pot, with the jars inside, to cool for about 2 hours before moving. Within that time, the water and jars will cool, and in most cases, the lids will seal. If, after the jars have completely cooled, you have any lids that still haven't sealed, they aren't going to, and you will need to refrigerate the jars to keep its contents from spoiling. Do not push down on your lids; allow them to seal on their own, otherwise you may end up with a false seal and your vegetables will go bad. Once sealed, tighten bands and store in a cool, dry place, as you would any canned goods

If you have any salsa left over, but not enough to fill a jar, place it in a container and refrigerate. You can not can partial jars. They will not seal properly.

Yields about 3 pints.


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