Canning Salsa Jars

Leave about inch headspace between the food and the top of the jar.

Healthy banana bread recipe with applesauce and yogurt. Pull jars out of the hot water. Fill your hot jars with salsa leaving a 12 inch head space. Pour hot salsa into one or two hot jars at a time.

Heres where you might need a notebook and pencil or simply print the recipe below. The steps arent complicated but all of them are equally important. Use a plastic not metal spatula to release air bubbles in the jar.

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. Place jars into the simmering water in your canner. Prepare your canner jars and lids as we talk about in our intro to canning post.

We cover how to do this extensively in our post on canning diced tomatoes. Pour the salsa into clean canning jars. Fill the jars to within a quarter inch half a cm of the rim.

Heres a step by step process for how to use the hot water bath canning method. Sterilize the jars and lids in boiling water for at least 5 minutes. The process for canning salsa is similar to canning jam or canning picklesjust with a bit more chopping.

Blanch and peel your tomatoes. Wipe the rims of the jars with a moist paper towel to remove any food residue. How to can salsa.

Remove air bubbles with a bubble remover and clean the jar rim. Use a bubble popper or a thin knife to remove any air bubbles and top off the jar if necessary. Repeat steps 6 9 until all jars are filled.

Slowly turn the jar while moving the spatula up and down the inside of the jar to allow air bubbles to escape. Carefully remove the jars from the canner and pour the water back in. Here is how to can salsa.

Once you have the texture of salsa you like to enjoy transfer it to your jars before canning. Pack salsa into hot sterilized jars filling to within 14 inch of the top. Wipe the rim of the jar with a towel place sterilized lid on jar and screw on cap.

While salsa is cooking sterilize the canning jars and lids by boiling for 1 2 minutes in hot water. Because salsa is processed in jars for more than 10 minutes jars do not need to be sterilized. 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.

Tell me about canning salsa. Use a funnel to ensure that the seal between the jar and the lid stays clean. When ready to pack homemade salsa into jars using a funnel scoop salsa into jar until salsa reached the neck of the jar.

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. Center the lid onto the clean jar rim and screw on the band only fingertip tight.