Canning Salsa Recipe

* 8 cups of peeled, cored, chopped fresh tomatoes

* 1 to 2 cups of seeded and chopped fresh jalapeno peppers

* 2 cups of chopped onion

* 8 cloves of garlic, minced

* 1/2 cup of chopped fresh cilantro

* 1 tablespoon of salt

* 1/2 cup of cider vinegar

* 1/2 cup of fresh lime juice





This canned salsa recipe is really easy, although (due to amount of ingredients), quite time consuming. After we wash, peel, seed and chop all the ingredients, we simply put them into a large pot and bring to a boil.





Them we reduce heat and simmer them for about 10 minutes. After that time our salsa lands in a few hot pint jars (don't forget to leave 1/2 inch headspace!), which then are sealed with two-piece caps.





Then we put the jars into some really hot water (it is the best when the jars land in hot, but still not boiling water) and leave them in boiling water for 15-25 minutes.





Remember (just in case) that the difference between the bathing times depends on altitude.





Thin air needs more time to leave jars during boiling so the higher we live, the longer we boil the jars.





Some salsa canning recipes will tell you to spend actually less time than is needed for canned salsa to be made.





It is good to remember that not every salsa can be canned and during the whole process we must remember about a few important rules.





First of all, we shouldn't change the proportions between the ingredients, especially the amount of acids. They are necessary to preserve our salsa for they prevent botulism poisoning.





What's more, in order to make our salsa safer do not thicken it with flour or cornstarch before canning, although after we open a jar such modifications are acceptable.





The only safe way to make canned salsa really at the cooking stage is using paste tomatoes instead of slicing ones. Don't mean too scare you! Just a little caution should be in order.







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