Canning your own salsa
This was meant to post tomorrow, Friday. I made a mistake though and marked it as June 1st not July 1st and it e-mailed all the sweet folks that get e-mail notifications about my blog posts…so one day early…here ya go!
My blog friend Andrea over at From the Bookshelf posted this great salsa recipe, I monkeyed with it a bit and posted my frugal version here. Next step is to figure out how to be able to save it for later use.
1st try was freezing it. Umm, yeah that did NOT work.Big fail!
2nd try canning. Worked perfectly. Here’s what you add to the recipe to jar it successfully. Add 3 TBSP of white vinegar per salsa recipe batch. I made a double batch so I added 6 TBSP of vinegar.
- Warm your jars, via boiling water
- Place the salsa to a sauce pan
- add Vinegar to the salsa, stir well
- boil for 5 min
- allow to cool a bit and place into jars (do not over fill)
- Place lids on jars and screw lids on (finger tight)
- place in boiling water (make sure the water level is above the lid of the jar)
- process for 20 min.
- remove from heat and allow to cool
- remove from the pot and allow to rest on the counter-top overnight
- store in a cool, dry space for up to 1 year
- refrigerate once opened.
Here are my pictures… By the way, see the green basket the cans are processing in? I highly recommend it. It’s made by Ball, it comes in a Home discovery canning kit. I found it at Wal-mart for about $10.