Thread: I'm supposed to be canning salsa but....

I keep eating it all! I had salsa for lunch and dinner tonight. I guess I better enjoy it now because come winter I won't have any

I can find so many uses for salsa I love the stuff and actually just posted some recipes with it lol

[MENTION=1]Desert Sky[/MENTION] Mason jars. Because tomatoes are so acidic they can be canned in a hot water bath instead of a pressure canner. The jars have metal rings and lids. The lids cannot be reused but the metal rings can. I got 12 quart sized jars for 8 dollars. I use a large stock pot that is 15 quarts. I fill it a little over 3/4 way full of water. Put the empty jars in the water bring to boil and boil them for 10- 15 minutes to sterilize. Remove them from the water but still leave the heat on. Pack the jars full of salsa while they are still warm leaving 1/4 inch at the top. Try to get as much air out as possible, but don't go to extremes . I often use a teaspoon. Put the lid on and screw the metal ring on. Put the jars back in the boiling water. Make sure they are covered completely by water, you may need to adjust the amount of jars you put in at 1 time. I can get 6 in with no problem.Boil them for 30 minutes the remove them. Set them in a place where they won't need to be moved for 12-24 hours and allow to cool.There is a button on the lid, similar to what's on a jelly jar, that will suction down as the jars cool to let you know they have made a good seal. Voila you have home made caned salsa. Date the top they will be good for 1 year.

Sweet! Thanks that sounds pretty easy! Well, not EASY, but easy enough to do!

Really once you get the hang of it it really is.

It doesn't change the salsa flavor being heated and all?

Sent from my DROID RAZR using Tapatalk 2

i imagine it does slightly depending on the salsa you make. mnIf its more pico de gallo then yes it will be a little wetter if it's true salsa not much the thick jars protect it

Originally Posted by dozersmama

i imagine it does slightly depending on the salsa you make. mnIf its more pico de gallo then yes it will be a little wetter if it's true salsa not much the thick jars protect it

Interesting... Never would have thought to can it.

Sent from my DROID RAZR using Tapatalk 2

No they are probably good. Just wait. Some of mine snap right away and some take their sweet time. It just depends on how long it takes the contents of the jar to cool. Also even if the buttons don't pop, put those in the fridge and use in a reasonable amount of time totally still edible. Also make sure you used only 1 seal per can. I had an issue once hwere I thought mine were ruinged and it turns out I had used double lids. The bottom one sealed but the top bottom still snapped. I'm so glad you tried this =)

Thank you! I will let you know tomorrow how many I screwed up! LOL

I made all 12 jars, just the small ones. More than I thought. Got photos so I will be posting my hot sauce recipe soon too!

SUCCESS! All of them are sealed!

Originally Posted by Desert Sky

SUCCESS! All of them are sealed!

was it easy Lisa? Dont know why I NEVER would have thought to can any salsa and making it is not an everyday occasion so this would be SO nice to have on hand. and SO much better than jarred for sure!