Originally posted by theblackirish7
......I do love salsa and am interested in the canning will check back tmrw
After leaving it sit overnight, so all the flavors could mingle and 'get to know, become acquainted with one another', I poured it all into a larger
12qt. stock pot and added 7-8 large tomatoes [chopped], another healthy fistful of fresh cilantro [chopped], and a 14oz can of tomato paste.
Brought it all back up to just shy of a boil and let it simmer down about an inch - Stirring Often.
It was then time to jar it up.
I actually had already placed my jars, lids and rings into the canner and had them boiling to sterilize while I was finishing off the salsa itself.
Canning steps are as follows:
You will need:
- a canning pot with wire rack
- mason jars [I used a variety of sizes for this batch as I'll be shipping several out to friends and family]
- an equal number of lids and rings for the jars. [you can reuse the rings but never
- a canning funnel [about $2-$3 and well worth it]
- a set of canning tongs [only coupla bucks and again money well spent]
*wash your jars thoroughly in hot soapy water. rinse & dry*
- fill the canning pot about half way full with hot tap water
- fill the jars all but full with the same and place them into the rack.
- lower the rack into the canning pot and continue filling with hot water until the jars are covered by and inch or so.
- drop your lids and rings in so that they too are submerged.
- put the lid on, place over high heat and bring the pot to a rapid boil
- let boil for at least 20min. to sterilize the jars, rings and lids
Once your lids, rings and jars have been sterilized, it's then time to start filling them.
At this point some folks do it differently, but I prefer to minimize the amount of time that a jar is empty and exposed to air as much as possible -
to avoid the possibility of any sort of airborne contamination.
- lift the rack from the canning pot and hook it to the sides of the pot.
- one by one use the canning tongs to take a jar from the pot and empty out the hot water.
- place the canning funnel into the jar and fill to 1/4" from the top.
*be sure to check the rim of the jar and wipe clean of any excess or overflow, as even the slightest presence can prevent a proper seal*
- put lid and ring on the jar & tighten firmly
- place the jar back into the canning rack
- repeat as necessary until all the jars have been filled and are back in the rack
- lower the rack back into the water and again fill with hot water to ensure they are covered by an inch or so
- put the lid back on and bring it all back up to a boil.
- let it boil for at least 20min. [I typically give it another 5 or 10 for good measure]
Once the jars have boiled for 20min. or so you can remove the lid, lift out the rack and use the canning tongs to place them on the counter.
[it's good to have a clean hand towel under them to absorb any residual moisture]
As the jars are cooling you will begin to hear very distinct *tink* sounds, and at the same time you'll notice how the lids have gone from convex
[slightly bulged] to concave [slightly depressed] - the sign of a good and proper seal!
That's about it!
The salsa is ready to eat at any time, but I prefer to let it set for a few days so that the myriad of flavors can continue 'getting to know each
other', so to speak.
Store them in a cool, dry place, such as a pantry or on a shelf, etc., and they are good for at least a year or so.
Just be sure to refrigerate them once they've been opened.
This particular batch made a little over 9 quarts and it tastes absolutely fantastic, with the only things that didn't come straight from the garden
being the 14oz can of paste and the garlic.
NOW... where's the damn tortilla chips? ... over easy eggs? ...scrambled, even?
... and the list for manners of consumption goes on and on and ...
This is the official
'secret sauce' of the Crypto Pond Secret Society Summit
... who meet up here once a year to discuss and plan our
eventual takeover of ... uhm ... ... oh. that's right.
- It's A Secret
edit on 8/13/2011 by 12m8keall2c because: (no reason given)