Ball Jar Canning Salsa Recipe

Blanch and peel your tomatoes.

Garden fresh salsa kroger. Oh yeah this salsa is drinkable. Place jar in boiling water canner. Unlike my traditional make and eat salsa recipe this version calls for peeled tomatoes.

Ball and the ball logotype are registered trademarks and trademarks in the united states andor other countries used under license from ball corporation. The process for canning salsa is similar to canning jam or canning picklesjust with a bit more chopping. Center new lid on jar.

Prepare your canner jars and lids as we talk about in our intro to canning post. Tell me about canning salsa. Center the lid onto the clean jar rim and screw on the band only fingertip tight.

Make sure to visit ball fresh preserving for more seasonal recipes as well as to find new promotional offers throughout the summer. How to remove the skins from tomatoes for salsa. The hours are worth it.

Unlock and open appliance lid. Process both pint and half pint jars for 20 minutes adjusting for altitude. Use a bubble popper or a thin knife to remove any air bubbles and top off the jar if necessary.

Center lid on jar and apply band adjust to fingertip tight. Center lid on jar and apply band adjust to fingertip tight. Place jar in boiling water canner.

Turn off heat remove lid let jars stand 5. Repeat until all jars are filled. This is a sponsored post that is part of an ongoing partnership with ball canning.

Turn off heat remove lid let jars stand 5. Ladle hot salsa into hot jars leaving 12 inch headspace. Repeat steps 6 9 until all jars are filled.

Ladle hot salsa into hot jar leaving 12 inch headspace. Close lid but do not lock to keep remaining jars hot. Remove air bubbles and adjust headspace if necessary by adding hot salsa.

Ladle hot salsa into hot jars leaving 12 inch headspace. Process both pint and half pint jars for 15 minutes adjusting for altitude. Carefully remove the jars from the canner and pour the water back in.

Wipe any salsa from the rim of the jar. Remove one hot jar. They have provided jars equipment and monetary compensation.

Fill your hot jars with salsa leaving a 12 inch head space. Now use a canning funnel so you dont get salsa all over the rims of your jars and fill the hot jars leaving a 12 inch headspace. Im currently looking at 60 jars of salsa in my kitchen of which bl has already gone through 3 of them in a week.

Place jars into the simmering water in your canner. Repeat until all jars are filled. I naively thought i could make salsa sauce and canned diced tomatoes in a single afternoon which turned into 2 days of non stop salsa making.

Remove air bubbles with a bubble remover and clean the jar rim. This salsa recipe is similar to how i make my fresh salsa and with the addition of vinegar and proper processing time inside ball jars we have a deliciously preserved fresh salsa for months to come.