Homemade Canned Salsa with Ball Can-It-Forward Day
 
 
Ready to learn how to make your homemade canned salsa? This is a step-by-step guide showing how I made mine with plenty of pictures to guide your journey.
Author:
Recipe type: Canned Goods
Cuisine: Mexican
Ingredients
  • 2 lbs fresh tomatoes (about 6 medium) to yield 4½ cups finely diced
  • 3 Tbsp white vinegar (5% acidity)
  • ¼ cup Ball Fiesta Salsa Mix - SHAKE TO MIX WELL BEFORE MEASURING
  • Splash of hot pepper sauce, additional jalapenos, cilantro, etc. may be added
  • 2 Ball Pint (16 oz) Fresh Preserving Jars with lids and bands
  • Don't have fresh tomatoes? Use 3 cans (14.5 oz each) petite diced tomatoes.
  • Use the Ball recipe calculator chart to customize the number of jars from 1-8
Instructions
  1. Peel tomatoes, if desired. Homemade Canned Salsa
  2. Remove hard core from the end. Homemade Canned Salsa
  3. Cut tomatoes in half over a bowl or cutting board with a chamber to catch all of the juices. Homemade Canned Salsa
  4. Chop by hand or pulse in food processor until roughly chopped or desired consistency. Mine were pulsed in the Ninja for about 20 seconds. Homemade Canned Salsa
  5. COMBINE tomatoes, vinegar, and Ball Fiesta Salsa Mix in large saucepan. I also added a package of frozen cilantro cubes to mine. Homemade Canned Salsa
  6. HEAT to a boil. Reduce heat and simmer 5 minutes. Homemade Canned Salsa
  7. PREPARE canner, jars, and lids according to manufacturer's instructions. My jars were washed in the dishwasher, then placed in a hot water bath in the canner with the lids and rings. Be careful when removing items from the canner, s the water is boiling hot! Homemade Canned Salsa
  8. LADLE hot salsa into jars leaving ½ inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Homemade Canned Salsa
  9. PROCESS in boiling water canner for 35 minutes, adjusting for altitude. Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
  10. Remove from water and allow to stand for 12 hours.
  11. Store in pantry for up to one year. Homemade Canned Salsa
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/homemade-canned-salsa-with-ball-can-it-forward-day-2/