How to Can Fresh Garden Salsa
- 1). Fill a large stockpot with water and bring the water to a boil. Wash the tomatoes and drop them in the water for one minute. Remove the tomatoes with a ladle and place them in a colander. Peel, core and slice them into quarters. Dipping the tomatoes in the hot water first causes the peels to slip easily off.
- 2). Mix the tomatoes with the remaining ingredients in a large bowl to make a chunky salsa. Process the salsa in small batches in a food processor until it is a smooth, but slightly chunky, consistency.
- 3). Pour the salsa in the stockpot and heat over medium-high heat until just simmering. Stir frequently so it doesn't burn.
- 4). Fill a boiling water canner with water and heat it on the stove over medium-high heat until it is simmering. Wash four pint jars in very hot water. Pour simmering water over four lids and rims.
- 5). Fill the jars with salsa, leaving 1/2-inch head space at the top to allow room for the salsa to expand during the canning process. Insert a rubber spatula in the jars, stirring to remove any air bubbles. Wash the tops of the jars with a clean cloth and place the lids and rings securely over them.
- 6). Set the jars in the canner with a jar lifter and turn up the heat. Put the lid on the canner. Once the water in the canner reaches a rolling boil, reduce the heat to medium high and process the salsa for 15 minutes. Remove the jars with a jar lifter and place them on a clean, dry towel. Allow them to cool overnight before storing them.
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