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. Using a clean paper towel, wipe any residue off rim and screw of jar. Now, take a ring and lid from the dishwasher and seal the jar. Fill the next jar the same way.

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.

Do not push on tops. Allow jars to seal on their own. Store in cool dry place.

Yields about 3 pints.


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