Episode 13: Easy Salsa and How to Can!

As summer winds down, it’s time to figure out what to do with all those fruits and veggies you’ve been growing in your garden. There are lots of options: compotes, ice creams, pickles and (the easiest of them all) SALSA! But what’s the point in making all those goodies if you can’t preserve them? Well, we’ll teach you the key steps to proper canning so your end-of-summer treats can last well into winter.

First, the salsa:

Ingredients:

Approximately 5 lbs tomatoes

1 /2-1 onion

1 clove garlic

1 fresh lime (juiced)

2 red peppers

3-4 jalepenos

Salt to taste


Feel free to add or subtract to this recipe as you please! And let us know what you’ve tried, so we can try it out in the future!

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So, salsa is super easy if you have a blender or a food processor. You literally roughly chop all your ingredients and toss them into your device. Then blend until it’s as chunky or as smooth as you desire! Wala! SALSA!

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Now for the tricky part: how to can your yummy salsa. The first step is to get a large stockpot with a thick bottom. Place your mason jars into the stockpot and fill it with water, so the jars are completely covered. Boil them in the hot water for approximately 25 minutes. Then, pour the water out from the jars and place them on the counter to cool. Once they’re at room temperature, pour your salsa into the jars, leaving about 1/4 inch at the top to help create the vaccum. (See an example in the picture above.) Be SUPER careful when taking the jars out of the water. You don’t want to burn yourself!

Once you’ve added your salsa, place the flat lid on top of the jars. Make sure these are NEW. Old ones don’t create the seal that is necessary for safe preservation. Then screw on the ring as tight as you can with your hands. Next, carefully replace the jars in your pot of (still) boiling water. Slowly add hot water until the jars are submerged. Boil for another 25 minutes.

Take the jars out of the boiling water and allow them to cool at room temperature for up to 12 hours. As they cool, they will create a vaccum if you followed these steps and you’ll hear a “POP!” as they seal themselves. Label the jars with the use-by date (usually 6-10 months after you’ve made the goodies) and the contents. Then you’re all set! Enjoy this salsa at your end-of-summer party!

Do you have tips or tricks to canning? We’d love to hear from you! Email us: monsterinmystomach@gmail.com or find us on Twitter @monsterinmysto1

We’ll see you in two weeks!