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.
Cut tomatoes in half over a bowl or cutting board with a chamber to catch all of the juices.
Chop by hand or pulse in food processor until roughly chopped or desired consistency. Mine were pulsed in the Ninja for about 20 seconds.
COMBINE tomatoes, vinegar, and Ball Fiesta Salsa Mix in large saucepan. I also added a package of frozen cilantro cubes to mine.
HEAT to a boil. Reduce heat and simmer 5 minutes.
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!
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.
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.
Remove from water and allow to stand for 12 hours.
Store in pantry for up to one year.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/homemade-canned-salsa-with-ball-can-it-forward-day-2/