Name: Easy Salsa for Canning
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 pints
Ingredients: 13 Roma or plum tomatoes (about 2 1/2 pounds before preparation); 4 cups cored, seeded and chopped chile peppers, such as hatch, Anaheim or banana (12 to 14 pieces or about 1 pound); 1 cup chopped white onion (1 large); 8 cloves garlic, grated or finely chopped; 1 jalapeño, cored, seeded and finely chopped; 2 cups white vinegar (5 %); 1 tablespoon chopped fresh cilantro; 1 1/2 teaspoons coarse kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander

Directions

Special equipment:

a boiling water canner with a rack; canning tongs; canning funnel; four 1-pint canning jars

Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
Prepare the jars: It is not necessary to sterilize the jars beforehand if processing jars in a boiling water canner for 10 minutes or longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be pre-sterilized and the lids and rings placed into simmering, not boiling, water. Rings can be reused, but lids should be new and used only once for boiling water canning.
Meanwhile, bring a pot of water to a boil. Use a paring knife to cut a small, shallow X in the bottom of each tomato (this is known as scoring). Prepare a bowl of ice water and set aside a slotted spoon or skimmer.
One at a time using the slotted spoon, add the tomatoes to the boiling water. Let cook for 15 to 20 seconds, depending on the ripeness of the tomato, until the skins are just loosened. Transfer to the bowl of ice water to stop the cooking.
As soon as the tomatoes are cool, remove them from the ice water. Use a paring knife to pull off the skin, starting at the X. The skin should now peel off quickly and easily. Core the tomatoes, then coarsely chop to 1/3-inch pieces or so. You will need 4 cups of coarsely chopped tomato.
Place the chopped tomatoes in a pot with the peppers, onion, garlic and jalapeno. Add the vinegar, cilantro, salt, cumin and coriander. Stir to combine. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until thickened and piping hot, about 20 minutes.
When ready to can: For each jar, insert a canning funnel and carefully ladle in the salsa, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. If you do not have a canning kettle, you can also place a metal rack or clean towel in the bottom of a large pot and bring to a boil.
Using tongs, place the jars on the rack in the canner or in the prepared pot. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of salsa at room temperature for up to 1 year. Once the salsa is opened, store in the refrigerator for 5 to 7 days.

Cook’s Note

For both 1/2-pints and pints, add 5 minutes processing time for altitudes between 1,001 to 6,000 feet elevation and 10 minutes processing time for altitudes above 6,000 feet elevation. High-acid foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters with a pH level of 4.6 or lower can be preserved by boiling water canning (low-acid foods, such as canned meats and fish, require a pressure cooker). Boiling water canning makes use of a large pot that’s tall enough to fully submerge canning jars by at least an inch of water. The pot is used for both sterilization of jars prior to filling and for boiling the jars once they are filled. You don’t necessarily need to purchase a boiling water bath canner if you don’t already have one. Any large, deep stockpot equipped with a lid and a rack can double as a boiling water canner. Keep in mind: The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

Easy Salsa for Canning

Ingredients

Directions

Special equipment:

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages