I have wanted to venture into canning for some time. I already freeze a lot of things during the spring and summer months for the rest of the year, but I really wanted to can some things this year as well. I borrowed my friend Lyssa's canning book, took some notes, and then thought I would give it a try. I really wanted to can this year to have some things to share with people during the holidays as well. A lot of times there are people I would just like to send a small gift to say we're thinking about you and hope all is well. What better gift than a yummy can of jam or salsa?
I love, love chips and salsa. Most people I know do! I'm a little picky about my salsa. I will actually, for the most part eat any kind, but I really, really love restaurant style salsa. There is just something about it that makes me want to eat chips and salsa from restaurant every night!
Issues with canning salsa: canning is a way to preserve food. Salsa is a little tough when it comes to making sure that you have everything sealed and canned correctly to avoid bacteria growth because of the variety of acid levels. So, make sure you look at a canning guide to help you better understand the canning process. Or you could just eat it all as you make it. Then you wouldn't have to worry!
My 1st Salsa Canning Experince
First, I got all of the materials together from the recipe. I used a restaurant salsa recipe from The Pioneer Woman. Check out her site for lots of neat stuff and some really, really great recipes.
You can see I used already canned tomatoes instead of fresh. You can use fresh tomatoes if you have plenty, but we didn't.
I don't have an official food processor, but I have a Ninja which basically does the same thing. I have one that is for about 3 cups and one for 6 cups. The 6 cup container is shown. The recipe says this make "a lot" of salsa. "A lot" is in the eye of the beholder. I suppose it was a lot if you were preparing it for one meal, but for canning it really wasn't that much. But I did mix all of my ingredients first in a big bowl before putting it in the ninja and did two batches and then mixed them, because I didn't want the ninja to overflow or explode.
You can read up on all of that here. Trust me, you want to make sure you get that part right!
Part of the recipe calls for onions. I know a lot of people don't like onions, but they add a really great flavor to the salsa. So, I definitely recommend getting at least a few in there.
I don't have a lot of the proper canning tools, but I used what I have and so can you!
I cleaned and sterilized all of my cans and lids. Instead of a big boiler, I used my biggest pot and lid. I only made three cans. So, it wasn't that big of an issue.
Then, I decided to decorate one of the cans for a friend of ours who volunteered to be a taste-tester. I'm not sure if I have mastered the art of canning yet, but the salsa tasted really good. It was so simple and inexpensive to make and beat store salsa a million to one!
Let me know if you try it and if you enjoy the salsa recipe. I am also looking to try some new ideas. Let me know what you tried and how it tastes!