Canned Salsa

 Canned Salsa

This recipe will require some special equipment for the canning process such as large tongs made specifically for canning, mason jars, lids for canning, rims for canning, large stock pot to process canned items, and not necessary but a nice to have a small stick with a magnet on it.  This will help you to easily and safely remove the lids and rims from their water bath.  

Serving: 7 jars.

Ingredients:

-3lbs of tomatoes

-2 jalapeños

-2 green peppers

-1 white onion

-Approximately 4 gloves of garlic

-1 packet of salsa seasoning

-Mason jars

-Large stock pot for water bath

Directions:

1)  Start a large pot of boiling water on the stove for blanching the tomatoes.  At the same time, begin boiling water for water bath.

2)  Core all of the tomatoes.  Once the water has reached a boil, place tomatoes in boiling water for 3 minutes.  After 3 minutes, place in an ice and cold water bath to stop the cooking process.  

3)  Once tomatoes have cooled, usually within minutes, remove peel of tomato and rough chop into quarters.

4)  For the onion, jalapeños, and green peppers dice and place into another large pot or set a side in a bowl until your water bath for the tomatoes is available.

5)  Mince the garlic and combine with the onions, peppers, and jalapeños.  Next, add all of the diced tomatoes to the all the other ingredients.  Lastly, add the spice packet and stir to combine.  Place the pot on the stove and bring to a boil, then reduce to simmer for 10 minutes stirring occasionally.

6)  While your salsa is cooking, once the water bath for the canning process has come to a boil place your mason jars into the boiling water for at least 5 minutes to sterilize.  Remove from the water bath and set on a cooling rack or counter.

7)  While mason jars are sterilizing, place rims and lids in a small sauce pan with water bring to a boil and then reduce to simmer.  Leave these in the water bath until ready to process your jars of salsa.

8)  Once salsa is ready fill each jar leaving at least 1/2" of head space (space towards the top of the jar), wipe the rim of the jar and then place lid and rims on jar.  After all jars are full, place in boiling water bath and process for 40 minutes.

9)  Once the canning process is completed remove from boiling water and place on a rack to cool.  Cooling can take up to 24 hours.  You will know if the canning process was successful if the lids have "popped" down (no bubble in the lid).  If it did not properly seal, place in your refrigerator and consume within in 5-7 days.