Enjoy a hearty, homemade taste of the Southwest any time by learning how to can your own salsa.
- Step 1: Process the jars in boiling water for 20 minutes – 25 minutes if you live in a high altitude – to make them airtight.
- Step 2: Use tongs to lift the jars out of the water and let them cool overnight without disturbing them.
- Step 3: Verify the seal by pressing on the lid with your finger. If you hear a pop, the seal did not take and you will have to do it again.
- FACT: Vegetables that are canned promptly after being harvested are just as nutritious as fresh produce.
- Step 4: Place the jars in a water bath canner and cover them with 2 inches of water.
- TIP: Make sure the top of the jar and underside of the ring are clean to get a good seal.
- TIP: Use bottled lemon juice. Since fresh lemon juice varies in acidity it may not be safe for canning.
- Step 5: Sterilize the jars, rings, and lids. Use your dishwasher's "sterilize" cycle or boil the jars in a pot of water for several minutes.
- Step 6: Use the funnel to pour the hot salsa into your hot, sterilized canning jars, leaving half an inch of headspace.
- Step 7: Wipe the rims clean with a damp cloth and hand-tighten the lids.
- Step 8: Add enough acidity to the salsa in order to keep it from spoiling. Many salsa canning recipes call for 3 tablespoons of lemon juice per pound of tomatoes.