Afraid of canning? Don't be! There are many resources out in the web that are full of all the info you need.
My grandparents have been canning for several years. Tomatoes, tomatoe juice, salsa, pickles, and pickled okra just to name a few. Summer was always a busy time to go over to help, but you could learn so much just by watching, and if you were lucky they would let you help! I still haven't got the hang of canning pickles on my own but I am getting pretty darn good at salsa.
6 cups tomatoes, peeled and chopped (I used Roma)
8 jalopenos, seeded and chopped
1 1/2 cups onion, chopped
6 cloves garlic, minced
1 cup vinegar
2 1/2 teaspoons salt
To get started wash your jalpenos and tomatoes. Put a pot of water on and bring to a boil. In the mean time, get a large bowl and fill with ice water. Take all of your tomatoes and with a knife cut a small X on the bottom. Not where the stem was attached. When finsihed, place 3 or 4 in your boiling pot of water. Leave until the skin of the tomatoes appears to crack. Then move the tomatoe to the ice water. Let set until you are finished doing this to all the tomatoes. Take you first tomatoe out of the ice water and peel the skin of the tomatoe off and throw it into the trash.
Now, you will need to chop all your produce. I used a mini food processor. This works great for me because I do not have a lot of kitchen space. If you don't have a food processor, you can use a submersion blender, or a good ole knife. Toss everything in your pot, add vinager and salt.
At this time turn your heat on your pot. Bring to a boil, cover and simmer for 5 mins.
Now you are ready to put your salsa in your jars. If you are new to canning, you may want to go to the Ball/Kerr website to read up on a few tips on canning. You will need a large pot, pint mason jars, lids, and flats. I also you a jar lifter and a canning funnel.
Using a large spoon, pour your salsa in your jars, leaving one inch between the salsa and the top of the jar. Wipe the top of the rim with your finger making sure there is nothing on the rim, place the flat on the jar and tight the lid on to the jar. Do this until there is no salsa left in your pot. I had some left that would not fill my last jar. No worries. Just put it in a bowl and enjoy! Once all your jars are full it is time to take your jars to your large canning pot. Your pot should have enough water in it to cover the submerged jars by close to 4 inches. Place your jars in the pot with your jar lifter. They need to boil in the pot of water for 20 minutes. Remove after 20 minutes with your jar lifter. Let cool in a non drafty space. After about an hour you should hear little clicks or pings. That is your jars sealing. Let your jars continue to cool. Once cool, store in a cool, dark location. Jars will store for a year. Enjoy
Ps. If you are new to canning, look on packages of jars for coupons. This will make getting started much cheaper!
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