If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.Īdd a label to the lid or side of your jar, noting the date it was canned. Leave to cool, undisturbed, for at least 12 hours. Do not set hot jars directly on to cool counter surfaces. Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Bring the water to a full rolling boil, and process for 10 minutes.

When all the jars are in the canner, there should be at least 1 inch water covering them if you need more, add water from the kettle until the jars are sufficiently covered. Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. Place the lids on, and screw on the rings until just finger-tight. Wipe the rims of the jars with a damp paper towel. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan.Ĭook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes.įill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. Remove the cores with a small paring knife. Once cool, slit the skins they should peel off easily. Remove with a strainer and transfer them to the ice water.

Gently lower the tomatoes into the boiling water and blanch them for 60 seconds.

Have a large bowl of ice water at the ready. Have an additional kettle of water on to boil.īring a large pot of water to the boil. In a small saucepan, keep some water warm but not boiling place the lids in the water. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Wash all jars and lids thoroughly with soap and water and rinse well.

Canning salsa