Preserving Fresh Salsa

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Want to enjoy that summertime fresh salsa in the winter? Follow these steps to keep your cupboard full of delicious salsa made from your own kitchen. This is a water bath canning recipe using a mild salsa recipe made with fresh tomatoes, onion, peppers, garlic and a handful of spices.

Start with my fresh salsa recipe. Try not to alter the tomato to pepper to onion ratio, as this is the right combination of acid for water bath canning.

Only adjust the heat by switching the peppers to a spicier type, if needed, keeping the cupful's the same. I use 2 jalapenos in this recipe.

For a spicier salsa, habanero or serrano peppers would help. For a very mild salsa, just using bell and banana peppers would work.

My fresh salsa recipe makes 14 cups of salsa and reduces to 5 pint jars when canning.

Prepare canning jars by placing them into a large water bath pot completely submerged under water.

Bring the pot of water to a boil while preparing the salsa to be canned. Also, lids and bands need to be new or sterilized.

In a large stock pot, pour in fresh salsa. Now heat up the salsa to a boil for at least 10 minutes

Take the hot canning jars out of the water and set on a wooden or heat resistant surface using canning tongs.

Place canning funnel onto a jar and pour hot salsa in. Filling up to 1/2 inch to the top. Repeat until all the jars are full.

Wipe the rim and out side of each jar with damp towel to remove any residue.

Place lids and bands onto jars and close finger strength tight.

Place full jars of salsa into the water bath canner and cover with lid.

Bring the water to full rolling boil for 15 minutes. Turn off heat and let sit for 5 minutes.

Take jars out of water bath and let sit at room temperature for 12- 24 hours. As the jars cool, the lids will pop seal shut.

Label and date all jars.

Place unsealed jars into the refrigerator and use within 10 days.

Sealed jars can be stored in a cool dark place for up to 18 months or the recommended time per jar manufacturer.

Yield: 5 pint jars

Preserving Fresh Salsa

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Fresh mild salsa canned to last all winter long.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 14 cups of fresh salsa makes 5 pint jars

Instructions

1. Start with my fresh salsa recipe. Try not to alter the tomato to pepper to onion ratio, as this is the right combination of acid for water bath canning. Adjust the heat by switching the peppers to a spicier type, if needed, but keep the cupful's the same.
2. Prepare canning jars by placing them into a large pot where they can be submerged into water completely.
3. Bring the pot of water to a boil while preparing the salsa to be canned.
4. Using a large stock pot, heat up the salsa to a boil for at least 10 minutes
5. Take the hot canning jars out of the water and set on a wooden or heat resistant surface using canning tongs.
6. Place canning funnel onto a jar and pour hot salsa in. Fill to 1/2 inch to the top.
7. Repeat until all the jars are full.
8. Wipe the rim and out side of each jar with damp towel to remove any residue.
9. Place lids and bands onto jars and close finger strength tight.
10. Place full jars of salsa into the water bath canner and cover with lid.
11. Bring the water to full rolling boil for 15 minutes.
12. Turn off heat and let sit for 5 minutes.
13. Take jars out of water bath and let sit at room temperature for 12- 24 hours. As the jars cool, the lids will pop seal shut.
14. Label and date all jars.
15. Place unsealed jars into the refrigerator and use within 10 days.
16. All other jars can be stored in a cool dark place for up to 18 months or the recommended time per jar manufacturer.