Canning Salsa and Mango Salsa
- Tomatilos (mexican tomatoes)
- Green Pepers
- Jalapeno Peppers
- Lemon Juice
If you want your salsa flavored have your other ingredient ready. We will use Mango, however you can add blueberries, papaya, pomegranate, star fruit, kiwi or anything else you desire.
- Wash and prepare all of your vegetables (and fruit if you are making flavored salsa).
- Use a chopper or food processor to finely chop all of your ingredients. (we use the Progressive International Manual Food Chopper and Salsa Maker)
- As you chop the ingredients place them into a large bowl or cookpot.
- Taste as you go to make sure you do not have too much of one item and not enough of another.
- Salt to taste.
- Add a splash of lemon juice.
- Stir to make sure all of your ingredients are well mixed.
If you want to hot pack your salsa you would put the pot on the stove and bring it to a boil for 5 to 10 minutes. This causes the items and flavors to blend a little better and will make it so that the salsa does not separate during processing, however I like to cold-pack salsa.
- Fill your jars leaving 1/2 inch head space.
- Sterilize your lids by boiling them for 5 minutes.
- Place a lid on your jar and put on a ring. Do not tork the ring on but put it to wrist tightness.
- Put your water-bath on the stove and bring it to a boil.
- Once boiling begin your processing time (30 minutes pints, 40 minutes quarts).
- When processing time ends remove your jars from the water-bath and place them on a clean dry towel to cool and seal.
- Let the jars sit overnight , then label and store in a cool dry place.
- If any jars did not seal place them in the fridge and use them first.
Eat with chips or any other way that you love to eat your salsa.