Shelf-Stable Salsa Canning
Now that you've made our Three Chile Salsa (from the new Something Extra magazine), you can can it for a shelf-stable salsa!
- Pour hot salsa into hot, sterilized canning jars leaving 1/2-inch of head space, being careful not to leave any salsa on the rims. Wipe the jar rims with a clean damp cloth. Put on lids and screw on metal bands (not too tight!)
- Place jars in a large pot that contains enough boiling water to cover jars.
- Add additional boiling water if needed so that the water is 1 to 2 inches above the tops of the jars.
- Cover pot and bring back to a rolling boil. Cook for 20 minutes, then immediately remove jars from pot and place on a cloth or rack to cool, leaving room for air to circulate. Don't tighten the bands until the jars have cooled.
- Test jars to make sure all have sealed by pressing down in the center of the lid. It should not give or move at all. Refrigerate any jars that haven't sealed properly.
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