How to Make and Can Salsa: A Step-by-Step Guide
Hello everyone, it's Dream from Where the Yocals Grow! . After sharing my canned salsa on TikTok, many of you asked for a detailed . So, here we go!
Essential Tips Before You Start
Before diving into the recipe, here are a few important tips:
Wash and Rinse: Always wash and rinse your vegetables thoroughly, whether they are from your garden or a farmer's market.
Avoid Jar Breakage: Ensure your jars are warm before placing them in hot water to prevent breakage. I keep my cleaned jars soaking in hot water for this purpose.
Clean Equipment: Wash all your canning equipment, including rings, funnels, and handles. I use the dishwasher for convenience, but ensure everything is sanitized.
Ingredients for Salsa
Tomatoes: 8 medium-sized
Cilantro: 1 bunch, cleaned and rinsed
Onions: 1 large (or equivalent in smaller onions)
Garlic: 3 large heads
Lime: 1-2, to taste
Salt and Pepper: To taste
Jalapenos: 2-3, depending on desired heat level
Step-by-Step Salsa Preparation
1. Prepare the Vegetables
Tomatoes: Rough chop tomatoes. If you prefer, you can remove the skins by scoring an ‘X’ on the bottom, blanching them in hot water, and then plunging them into ice water.
Cilantro, Onions, Garlic: Chop cilantro, onions, and garlic.
2. Mix Ingredients
Combine all chopped vegetables in a large bowl. Add the juice of one or two limes, salt, and pepper to taste. For more heat, chop additional jalapenos and mix them in.
3. Blend for Desired Consistency
Using a food processor, blend the mixture to your preferred consistency. Some like it chunky, while others prefer a smoother salsa.
4. Prepare the Jars
Sanitize Jars: Ensure jars are clean and warm.
Fill Jars: Carefully fill the jars with the salsa, leaving some headspace to avoid overflow.
Remove Air Bubbles: Use a utensil to remove air bubbles and ensure proper sealing.
5. Seal and Process
Lids: Dip the lids in hot water to activate the rubber seal.
Tighten Lids: Place the lids on the jars and screw them on just finger-tight.
Boil: Place the jars in a boiling water canner. Ensure water covers the jars and process for 15 minutes.
Cool: Allow jars to cool completely. Once cool, remove the rings and check seals. Store without the rings to prevent false seals.
6. Storage
Store the sealed jars in a cool, dark place. Properly canned salsa can last up to 12 months.
Upcoming Preservation Projects
In our next videos, we’ll be:
Drying Basil: Using a dehydrator and oven.
Making Pesto Bombs: Convenient frozen pesto portions.
Creating Basil, Olive Oil, and Garlic Cubes: Perfect for cooking.
Happy canning!
Ingredients
Directions
Hello everyone, it's Dream from Where the Yocals Grow! . After sharing my canned salsa on TikTok, many of you asked for a detailed . So, here we go!
Essential Tips Before You Start
Before diving into the recipe, here are a few important tips:
Wash and Rinse: Always wash and rinse your vegetables thoroughly, whether they are from your garden or a farmer's market.
Avoid Jar Breakage: Ensure your jars are warm before placing them in hot water to prevent breakage. I keep my cleaned jars soaking in hot water for this purpose.
Clean Equipment: Wash all your canning equipment, including rings, funnels, and handles. I use the dishwasher for convenience, but ensure everything is sanitized.
Ingredients for Salsa
Tomatoes: 8 medium-sized
Cilantro: 1 bunch, cleaned and rinsed
Onions: 1 large (or equivalent in smaller onions)
Garlic: 3 large heads
Lime: 1-2, to taste
Salt and Pepper: To taste
Jalapenos: 2-3, depending on desired heat level
Step-by-Step Salsa Preparation
1. Prepare the Vegetables
Tomatoes: Rough chop tomatoes. If you prefer, you can remove the skins by scoring an ‘X’ on the bottom, blanching them in hot water, and then plunging them into ice water.
Cilantro, Onions, Garlic: Chop cilantro, onions, and garlic.
2. Mix Ingredients
Combine all chopped vegetables in a large bowl. Add the juice of one or two limes, salt, and pepper to taste. For more heat, chop additional jalapenos and mix them in.
3. Blend for Desired Consistency
Using a food processor, blend the mixture to your preferred consistency. Some like it chunky, while others prefer a smoother salsa.
4. Prepare the Jars
Sanitize Jars: Ensure jars are clean and warm.
Fill Jars: Carefully fill the jars with the salsa, leaving some headspace to avoid overflow.
Remove Air Bubbles: Use a utensil to remove air bubbles and ensure proper sealing.
5. Seal and Process
Lids: Dip the lids in hot water to activate the rubber seal.
Tighten Lids: Place the lids on the jars and screw them on just finger-tight.
Boil: Place the jars in a boiling water canner. Ensure water covers the jars and process for 15 minutes.
Cool: Allow jars to cool completely. Once cool, remove the rings and check seals. Store without the rings to prevent false seals.
6. Storage
Store the sealed jars in a cool, dark place. Properly canned salsa can last up to 12 months.
Upcoming Preservation Projects
In our next videos, we’ll be:
Drying Basil: Using a dehydrator and oven.
Making Pesto Bombs: Convenient frozen pesto portions.
Creating Basil, Olive Oil, and Garlic Cubes: Perfect for cooking.
Happy canning!
