Home Canned Salsa

by Tamara Harden June. 26, 2010 2742 views

So, I was recently visiting my daughter in Texas, and she had started canning jams and jellies a short while ago, and while I was there, she tried her hand at canning salsa, as well as pepper jelly. My mother and grandmother canned all my life growing up, and they had always used the pressure cooker, and it seemed so daunting, and I was never interested in it. But with salsa, tomatoes, and jams, etc, you don't have to use a pressure cooker, just submerge in boiling water for a “water bath”. Very simple. Voila!! I made salsa!!

To get recipes - go to www.freshpreserving.com

You just start out with some fresh produce, and if you have a hearty garden this year, what a wonderful way to use all those tomatoes and peppers!!

Believe me when I tell you, the prep work is the most time consuming. This is just a portion of what you'll need.

Everything into a huge pot.

Bring to a boil, and boil softly for 10 minutes.

Put filled jars into a huge pot of boiling water, and boil for time on recipe, and there you have it.

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David Cardona 11 years, 3 months ago

Great!

11 years, 3 months ago Edited
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