Tuesday, November 1, 2011

Canning Salsa

I have always wanted to learn how to can vegetables, fruits and fillings.  I eat salsa a ton, and started making it for myself so I could make it healthy and the way I want it.  (This seems to be a reoccurring theme lately).  Canning is always a little intimidating since you don't want to eat food that has gone bad, which is my biggest fear.  I decided to dive in head first.

4 cups of tomatoes (I recommend roma tomatoes as they are not as liquid)
2 peppers (or more if you want it really spicy)
1 cup of chopped onion
1 clove of garlic
1 tsp salt
Pepper to taste
1/2 bunch of chopped cilantro
1/2 tablespoon of cumin
Lime Juice
A sprinkle of sugar

1. Prepare  your canning jars by washing them in hot, soapy water.  I always keep the jars warm so they don't break.  Fill your stockpot with enough water to cover the jars with at least one inch of water and heat to a simmer.
2. Combine all of the ingredients in a food processor and pulse until mixed.
3. In a large stainless steel saucepan, bring to a boil over medium heat, stirring frequently, until slightly thickened.  I recommend about 10 minutes or so.
4. Ladle the salsa into jars, leaving 1/2 inch headspace.  Remove the air bubbles by running a plastic knife along the sides, and remeasure headspace.  Wipe the rim, and center lid on jar.  Screw the band until it is fingertip-tight, but now really tight.
5. Process the filled jars in boiling water for 20 minutes.  Remove the stockpot lid.  Wait for 5 minutes, then remove jars.  Cool the jars and store for up to one year.

Update - There will be standing liquid towards the bottom, which is normal.  You should shake up the salsa prior to using.  Roma tomatoes eliminates the excessive liquid seem in these pictures, which I found out the second time around.

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