Salsa can add spice and pizzazz to just about any meal. You can create salsa in the comfort of your own home with little effort because preparing and canning salsa is not difficult to do. You will always have a delicious supply of homemade salsa on hand to use with tacos, burritos or even meatloaf. Create the perfect accompaniment to a bowl of tortilla chips or baked crackers. Using the right canning salsa recipe will provide you with the perfect salsa with just the right kick for your taste buds.
You can search online or sift through food magazines to find canning salsa recipes. Home canning is a simple process with the right ingredients. Most salsa canning recipes call for paste tomatoes, like Roma tomatoes, which have a firmer flesh than regular slicing tomatoes and create a thicker salsa.
Basic Salsa Recipe for Canning
Ingredients you will need:
24 cups chopped tomatoes
2 cups white vinegar
2 cups diced jalapeno peppers with seeds included (Wear gloves when handling hot peppers)
2 cups diced bell pepper
2 cups diced onion
2 small cans tomato sauce
3 to 6 cloves garlic
1 tablespoon canning salt
Bring tomatoes and vinegar to a boil. Turn down the heat and simmer for one hour, stirring often. Add in jalapeno peppers, bell peppers, onions, tomato sauce, garlic and canning salt and cook another one to two hours or more to desired consistency.
Put the mixture in hot Mason jars. Process 15 minutes in a boiling water bath. You can add a ¼ bunch of cilantro during the second cooking.
You can thicken the salsa by simmering the mixture in a crock pot with the lid off until you reach the desired thickness. This helps prevent scorching.
It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies. But even though modern conveniences have made preserving food a choice rather than a necessity, home canning remains a satisfying way to reap the bounty from your garden. Home canning isn't difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.
If you plan on canning pears, it's important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.
Often vegetables need to be blanched before freezing or canning. Here is a quick and simple guide for blanching common vegetables. Blanching vegetables helps preserve color and texture.
Many people prefer freezing to canning and preserving food. It's quick and easy and retains the fresh, crisp flavor for fruits and vegetables.