Canning Salsa

Many of you might not know this but I, Sara Glotzbach, can CAN. I'm sure you wouldn't think I was a Canner but I am. My friend, Amber, is a good western Kansas girl and knows how to do all sorts of country/farm things. She was even Miss Rodeo!! She showed me how to Can in 2008 and I have done it since. Now I don't Can the variety of things she does but I do Can tomatoes and salsa made from our garden tomatoes. I thought I would show y'all how I Can at home!

Start with your garden tomatoes. Ours we're picked earlier in the week. You will need to boil them in hot water for 3 minutes before letting them cool. Once you're ready to tackle the hot tomato take it and peel the skin off and core it.

The cake pan has some cool water in the bottom of it for the hot tomatoes to sit and cool while I'm peeling and coring.

My work space. I like to have the cutting board on a plate so it can catch all of the juices and seeds. It makes it easier to dump out later.

20 medium tomatoes from the garden

Boiling for 3 minutes.

Peeling the skin and coring the tomatoes.

The end result.

The salsa ingredients. We use Mrs. Wages salsa mix.

Pint jars, lids, and bands. You will have to use new lids everytime you Can. They can't be reused.

Getting the big pot ready for boiling. Put the jars and lids in hot water to sterilize. Keep them in there until they are being used.

Fill the jar until it's 1/2 inch from top. Wipe down jar lip before applying the lid and band.



Fill the cage with the pint jars. I'm using half-full quart jars to take up the extra space. You want all the spots filled. Put them into the boiler before the water starts boiling. Process time depends on what you are Canning. This took 40 minutes of processing. When finished put them on a towel to cool and for the pressure seals to go down.



Check and make sure that all the lids are sucked down and don't make a popping noise when you push on the center. If it doesn't make that noise then it's ready to be stored and labeled.

Enjoy!!