Canning Salsa

Fresh Vegetable Salsa Recipe

Equipment Needed to Can Salsa:

1. Water Bath Canner - A large pot specifically designed for canning, often with a rack to hold jars.

2. Canning Jars - 1/2 pint or pint-sized glass jars with two-piece lids (lids and bands).

3. Jar Lifter - A tool for safely lifting hot jars out of the boiling water.

4. Canning Funnel - A funnel designed to fit jars and help pour salsa without spills.

5. Ladle - A large spoon for filling jars with salsa.

6. Kitchen Towel - To wipe the rims of jars after filling to ensure a proper seal.

7. Measuring Cups and Spoons - For accurate ingredient measurement.

8. Labeling Supplies - Labels or masking tape and a marker to date and identify jars.

Ingredients:

• 7 cups chopped, cored, and peeled tomatoes

• 2 cup diced onion

• 1 cup diced sweet bell pepper (any color)

• 1 cup diced jalapeño peppers (seeded for less heat)

• 3 cloves garlic, minced

• 1 can (5.5oz) tomato paste

• 3/4 cup white vinegar

• 1/2 cup loosely packed chopped cilantro

• 1/2 teaspoon ground cumin

• Salt & Pepper to taste

Instructions:

1. In a large saucepan, combine the ingredients and bring to a boil.

2. reduce heat and stir frequently for a bout 30 minutes.

3. Prepare canner, jars, lids, and rings.

4. Ladel hot salsa into hot jars leaving 1/2 inch head space.

5. Remove air bubbles and screw bands down finger-tip tight.

6. Water bath can, using the manufacturers directions, for 20 minutes.

7. Remove from canner after a 5 minute cool down.

8. Let jars cool all the way down (12-24 hours) and store properly.

Enjoy your homemade fresh vegetable salsa!

Source Material edited:

“Ball Complete Book of Home Preservation”, Page 203, Copy wright 2006 Jarden Corporation, ISBN: 0-7788-0139-X