![]() Working with one jar at a time, carefully remove a jar from the canner and ladle in the hot salsa to within ½ inch of the rim (headspace). Reduce the heat and boil gently, uncovered, for 25 minutes or until desired consistency, stirring frequently. Your house will smell like the most delicious Mexican eatery by the time this finishes cooking! Fill and Process the Jars Cook the Salsaīring the mixture to a boil over high heat. Combine all the ingredients in a stainless steel or enamel saucepan. You could also substitute a hotter pepper such as serrano if you like, but don't add more than the equivalent of about nine medium size jalapenos so you don't upset the pH balance of the recipe and make it unsafe for canning!įinely mince the garlic. You can add up to nine jalapenos if you like it hotter. I used three medium sized jalapenos for this amount of salsa because we like ours fairly mild. I debated about whether to include all the chopping and mincing photos here for illustration purposes. After thinking it over, I decided that if you cook at all you certainly know how to dice peppers and onions, so I'm sparing you having to scroll past 15 photos of chopped vegetables!Ĭhop the tomatoes, onions, green pepper, and jalapenos. It makes the peeling so simple! Prep the Remaining Ingredients And you begin by preparing your tomatoes. It's not difficult at all, just peeling and chopping. There is a good bit of prep work involved in this recipe. Add your empty clean jars into the canner and let them sterilize while you prepare the salsa. Fill the canner about ⅔ to ¾ with water, bring it to the boil and hold it there until ready to fill the jars. You can review how I manage this part of the process in my Favorite Kosher Dills post. Prepare the jars, lids, and rings as usual. It's so much easier than having to run around looking for something while you're in the middle of a canning session. ![]() All your jars, lids, kitchen towels, produce, knives, canner, funnel.
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