Canning salsa allows you to preserve fresh salsa for longer periods. Here's a basic method for canning salsa:
Ingredients:
- Tomatoes (about 5 pounds)
- Onions (2 large)
- Jalapeño peppers (3-4)
- Bell peppers (2)
- Garlic cloves (3-4)
- Cilantro (1/2 cup)
- Lime juice (1/4 cup)
- Vinegar (1/2 cup)
- Salt (1 tablespoon)
- Cumin (1 teaspoon)
- Sugar (1 tablespoon, optional)
Equipment:
- Water bath canner
- Canning jars with lids and bands
- Canning funnel
- Large pot
- Ladle
- Jar lifter
- Cutting board
- Knife
- Mixing bowls
- Towels
Instructions:
1. Prepare the Ingredients:
- Wash and chop the tomatoes, onions, jalapeño peppers, bell peppers, and garlic cloves.
- Remove the seeds and membranes from the jalapeño peppers for a milder salsa, if desired.
- Finely chop the cilantro.
2. Cook the Salsa:
- In a large pot, combine the chopped tomatoes, onions, jalapeño peppers, bell peppers, and garlic cloves.
- Add the lime juice, vinegar, salt, cumin, and sugar (if using).
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally.
3. Sterilize the Jars:
- While the salsa is simmering, prepare the canning jars by washing them in hot, soapy water.
- Place the jars in a water bath canner or large pot filled with water and bring to a boil. Boil for 10 minutes to sterilize.
4. Fill the Jars:
- Using a canning funnel, ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Remove any air bubbles by running a clean knife or spatula around the inside of the jar.
- Wipe the rims of the jars with a clean, damp towel to remove any salsa residue.
5. Seal the Jars:
- Place the lids and bands on the jars, ensuring they are tightly closed but not over-tightened.
- Using a jar lifter, carefully place the filled jars back into the water bath canner or large pot of boiling water.
6. Process the Jars:
- Process the jars in the boiling water bath for 15-20 minutes, ensuring they are completely submerged.
- Start the timer once the water returns to a boil.
- After processing, carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool.
7. Check the Seals:
- Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not flex or pop, the jar is sealed properly.
8. Store the Jars:
- Label the sealed jars with the date and store them in a cool, dark place.
- Properly sealed jars of canned salsa can be stored for up to 1 year.