Make homemade salsa for canning by preparing the jars and canner, gathering ingredients, slicing and dicing produce, cooking salsa and processing the jars. Remember to wear rubber gloves to protect your hands while cutting hot peppers.
- Prepare the jars and canner
Because of the high acid content in salsa, it does not have to be canned with a pressure cooker. A hot water bath is enough to properly preserve the salsa. Prepare the water bath canner by filling it with water and bringing it to a simmer. Wash all jars, lids and rims, and set them aside in a saucepan of hot water while preparing the salsa.
- Gather the ingredients
For approximately four 16-ounce jars or eight 8-ounce jars of salsa, gather about 5 pounds of tomatoes, six green onions, two jalapeño peppers and four cloves of garlic. Other ingredients for salsa include 1/2 cup vinegar, 2 tablespoons of lime juice, four drops of hot pepper sauce, 2 teaspoons of salt and 2 tablespoons of minced cilantro.
- Slice, dice and mince the ingredients
Peel, core, seed and dice tomatoes to make 7 cups of prepared tomatoes. Slice the green onions, and dice the jalapeños while wearing gloves. Mince the cloves of garlic and cilantro.
- Cook the salsa
In a large saucepan, combine all the ingredients. Heat to boiling, then reduce the heat. Allow the salsa to simmer for 15 minutes, stirring occasionally.
- Process the jars
Ladle the salsa into the hot jars, leaving 1/2 inch of space at the top of each jar. Put the lids and rims on the jars, closing them to fingertip tightness. Place the jars in the water bath canner and boil them covered for 15 minutes. Remove the jars, and check the seals after 24 hours.