Have you tried your hand at canning? We have created a fantastic salsa canning method that works perfect. Our special recipe is Texas Salsa.
It is handy to have homemade salsa in your pantry and it is great condiment to “Thursday Taco Night” or chips and salsa for game day!
Did I mention, EASY? Mike came up with the “ONE HOUR Texas Salsa” from start to finish and it turns out perfect.
All fresh garden ingredients and little bit of creative effort and you will have umm delicious TEXAS SALSA! HOT & SWEET in HEAT!
A method we came up is easy-peasy and with the use of Ball’s canning jars, we have the ultimate canning success!!
Along with the basics, you will need a food processer, two large pots, (a) to boil water for the jars and (b) to boil the pureed salsa mixture. I use my stock pot, the same one I use to make stock or boil spaghetti noodles – yes, that one!
LET’S GRAB A FEW FRESH ITEMS:
Ingredients for TEXAS SALSA – with HEAT !!!!
- Tomatoes Romas work the best – (approx. 20)
- Jalapeno’s – (approx. 15)
- Habanero’s – (approx. 3) – extra HEAT
- Sorrento’s – (approx. 3) – extra HEAT
- Fiesta Chili Cascavel – (approx. 4) dried & rehydrate
- Cilantro (one bundle)
- Red Onion – 1 large
- Garlic (2 cloves)
- Limes – 3 (squeeze for lime juice)
- Sugar – ½ cup
- Liquid smoke – dash
- Salt & Pepper
LET’S MAKE SALSA!
What’s next will blow your mind! The food processor is our handy tool we use to blend all our fresh ingredients close to puree. It will take several steps to blend the ingredients, repeat pouring all ingredients in the stock pot. As the pot begins to boil, add the sugar, salt and pepper and dash of liquid smoke. Continue to boil for 30 minutes. SIMPLE AS THAT! Now we have HOT salsa, ready for canning!
CANNING METHOD IS NEXT!
1. Add Jars to Boiling Water
First things first, place the jars in a large pot of hot boiling water for approximately 2 – 4 minutes.
2. Fill Jars with Salsa
Carefully, remove the jars from the boiling hot water by using a hot pad and set onto a flat surface. Fill each jar carefully with the hot salsa by using a funnel and leave 1/2 inch of space between lid and salsa.
3. Wipe the Rim
Using a clean, damp cloth remove any residue of salsa from the tip of the jar. Next, place the lid on the jar, apply the ring and turn until it’s tight.
4. Water Bath –WE SKIP THIS PROCESS… AND OUR JARS SEAL – just fine!
We have tried the water bath and NOT using the water bath, the results are the same. We SKIP the water bath process! It’s simple, the hot boiling salsa and a hot jar will eliminate any bacteria. Yay! Now to the final step!
5. Rest
Place all the hot salsa jars on the counter and leave them undisturbed for 12 to 24 hours. The jars will make a “POPPING” noise as they are cooling and lids will seal.
The canning process is a success! Store the jars in your pantry or dry area cabinet. It yields approximately 12 Ball’s 8 oz jars.
The canned fresh salsa will stay fresh in the refrigerator for about two weeks after it has been opened. Just saying, it never lasts that long in our house!
Perfect Texas Salsa! Hey, the salsa will make a wonderful gift too! GIFT BASKET IDEA!!
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