Canning Salsa and Mango Salsa

Ingredients:

• Tomatoes
• Tomatilos (mexican tomatoes)
• Onion
• Celery
• Green Pepers
• Jalapeno Peppers
• Garlic
• Cilantro
• Salt
• 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.

Directions:

1. Wash and prepare all of your vegetables (and fruit if you are making flavored salsa).


Food Chopper and Salsa Maker that we use. $14.09 at Amazon (click the image)

2. Use a chopper or food processor to finely chop all of your ingredients.  (we use the Progressive International Manual Food Chopper and Salsa Maker)
3. As you chop the ingredients place them into a large bowl or cookpot.
4. Taste as you go to make sure you do not have too much of one item and not enough of another.
5. Salt to taste.
6. Add a splash of lemon juice.
7. 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.

1. Fill your jars leaving 1/2 inch head space.
2. Sterilize your lids by boiling them for 5 minutes.
3. Place a lid on your jar and put on a ring.  Do not tork the ring on but put it to wrist tightness.
4. Put your water-bath on the stove and bring it to a boil.
5. Once boiling begin your processing time (30 minutes pints, 40 minutes quarts).
6. When processing time ends remove your jars from the water-bath and place them on a clean dry towel to cool and seal.
7. Let the jars sit overnight , then label and store in a cool dry place.
8. 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.

Stewed Tomatoes
Makes about 6 pints.

• 4 quarts washed, cored and chopped tomatoes
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 4 teaspoons celery salt
• 4 teaspoons sugar
• 1/2 teaspoon salt

Hot Pack

Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving ½-inch head space.  Wipe rim and screw threads and adjust lids and screw bands on loosely.

Boiling Water Bath Canner

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Leave the tomato filled jars in the water bath for 20 minutes.  Once 20 minutes is up remove the jars and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon.

When completely cool, the screw bands should be tightened. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.