Quick & Simple Salsa Water Bath Canning

Having a stockpile of homemade salsa in the pantry can be very rewarding, but, it can also be a lengthy process if you chop all the fresh vegetables by hand...

You Will Need:

· Large Stock Pot · Wooden Utensils · Water Bath Canner & Rack · Canning Utensil Set · Quart Canning Jars & lids · Roma Food Mill  · Food Processor · Chopped White Onions. · Diced Cilantro ·Diced Seeded Jalapenos ·Minced Garlic  ·Lime Juice  ·Processed Roma Tomatoes

3

Start by quartering up the onions before I put them in the food processor and then pulse them until they are finely chopped.

Prepare Onions

3

Chop most of the stems off the cilantro bunch and throw it in the food processor. I don’t take the time to pull the leaves off the stems they will blend up and not even be noticeable

Prepare Cilantro

3

Slice and deseed the jalapenos to your liking and throw them in the food processor, and pulse.

Prepare Jalapenos

3

Set up the food mill with the salsa screen attachment. This appliance will save you endless hours processing tomatoes.

Roma Food Mill

3

This screen will allow more pulp through for slightly chunky salsa. The Roma Food Mill will process about 15 lbs. of tomatoes in a few minutes time.

Roma Food Mill

Add all of the listed ingredients to a large stockpot. Bring the ingredients to a boil over medium-high heat and immediately reduce heat. Boil gently, stirring frequently for 10 minutes.

Combine

3

Remove from the heat and ladle hot salsa into hot prepared jars leaving ½ inch headspace. Remove air bubbles, wipe the rim, and place the prepared lid and finger tighten the ring on the jar.

Canning

Follow the canning safety guidelines for salsa processed in a Boiling Water Canner as outlined in The Ball Complete Book of Home Preserving.

Canning

Check that each jar has been sealed after 24 hours. Label jars and store in a cool dark place and for best quality use within 12 months.

Storage

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