Salsa Recipe Canning Jars

Using a jar lifter remove one mason jar and dump the hot water back into the pot.

Mango salsa blackened tuna. The process for canning salsa is similar to canning jam or canning picklesjust with a bit more chopping. Place jars into the simmering water in your canner. 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.

If you fail to properly balance the acid levels in your salsa you create a breeding ground for food borne bacteria that can make you seriously ill according to karen blakeslee a food scientist with kansas state university. However be sure to leave a. Blanch and peel your tomatoes.

Pack salsa into hot sterilized jars filling to within 14 inch of the top. Remove air bubbles with a bubble remover and clean the jar rim. Place the jar on a thick kitchen towel next to your pot of salsa.

You cannot add in more peppers but you can substitute the type of peppers. If you want more heat then i recommend subbing in some of the chopped bell peppers for spicier peppers. Once your salsa has boiled for 15 minutes it is time to start canning.

Make sure the jars are covered with at least one inch of water and boil. Hot water bath canning. Tell me about canning salsa.

If you prefer a smoother salsa recipe rather thank chunky either use an immersion blender in your pot before filling your jars or transfer the salsa into a blender or food processor and pulse until your desired consistency. Fill your hot jars with salsa leaving a 12 inch head space. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Canning salsa is a tricky task because you are combining highly acidic tomatoes with peppers onions and other low acid foods. Canned salsa has a shelf life of about a year. Carefully remove the jars from the canner and pour the water back in.

Prepare your canner jars and lids as we talk about in our intro to canning post. This salsa recipe for canning uses 2 12 cups of chopped bell peppers along with 3 4 medium jalapenos. Salsa recipe canning tips.

Repeat steps 6 9 until all jars are filled. Use a bubble popper or a thin knife to remove any air bubbles and top off the jar if necessary. Center the lid onto the clean jar rim and screw on the band only fingertip tight.

How to can salsa. The most important thing to remember when using a water bath is to not start timing until the water has come to a full boil. Sterilize the jars and lids in boiling water for at least 5 minutes.

Once you have the texture of salsa you like to enjoy transfer it to your jars before canning. Wipe the rims of the jars with a moist paper towel to remove any food residue. Place the jars in the rack of the water bath and cover with water.

When ready to pack homemade salsa into jars using a funnel scoop salsa into jar until salsa reached the neck of the jar.