Canning Salsa Boiling Water Bath

Once your salsa has boiled for 15 minutes it is time to start canning.

Mexican salsa blanca recipe. Fill up a clean sink with water and dump all of your tomatoes in. A boiling water bath is simply a large pot you can use a stockpot with a rack on the bottom. You want your lids in hot water but not to the boiling point.

Add about a quart of tomatoes at a time to the boiling water and allow to blanch boil in the water for 30 seconds to one minute. The hot packing method is preferred especially with water bath canning as it is better at removing air from the jar. Not all foods can safely be canned using the hot bath method.

Using a jar lifter remove one mason jar and dump the hot water back into the pot. Linnette goard food safety specialist ohio state university extension demonstrates how to preserve homemade salsa using a water bath canner. This is why you should not significantly adjust recipes such as for salsa when hot water bath canning.

These include fruits tomatoes and some foods with vinegar added. After processing as the jars cool a vacuum seal is formed. Jars that will be processed in a boiling water bath canner for less than 10 minutes once filled need to be sterilized first by boiling them in hot water for 10 minutes before theyre filled.

Place the jar on a thick kitchen towel next to your pot of salsa. Canning jars filled with food and with special canning lids secured are completely immersed in boiling water for an amount of time specified in the canning recipe. While they dont need to be sterilized jars should be hot when filled so that the hot salsa goes in a hot jar which goes into the canner with hot water.

It should be used only for high acid foods. Boiling water bath canning. And lastly canning is a science not an art as cooking often is.

Other foods to hot bath. Swish around and drain. It is not safe to just use any recipe off the internetcookbookgranny.

This method of water bath canning is easy and popular. Hot packing also helps pre shrink foods so more food can fit in a jar. Boiling water bath.

It can be used with both raw or cold pack and hot pack method of filling the jars. Less acidic foods ph higher than 46 require a pressure canner to achieve hotter temperatures to kill off microorganisms. I first boil the jars and lids in the water to sterilize them then you fill with salsa cover and place back into the boiling water to process.

Because salsa is processed in jars for more than 10 minutes jars do not need to be sterilized. Heres a step by step process for how to use the hot water bath canning method.