Friday, August 8, 2014
Canned Homemade Salsa
Supplies: 8 canning jars I prefer large mouth
8 lids, with rings.
large canning pot
thongs for lifting hot jars from water
pot for boiling the sauce 8 quart size
40 medium size tomatoes
2 tablespoon of fresh cilantro
2 cups of fine chopped onions
2 cups of fine chopped bell peppers
1/2 cup fresh squeezed lime juice
2 teaspoons cumin powder
2 teaspoons chili powder
4 teaspoons salt
6 fresh jalapeno peppers chopped fine, depending on how hot they are you may need more or less, I find that my home grown peppers are much hotter that the store bought ones.
Wash jars squeaky clean, place in oven at 200 degrees for 20 minutes to sterilize them.
Pour the homemade salsa in the hot jars. Using funnel.
I use a wet paper towel to wipe the rim, followed by a dry towel. This keeps the rim clean, which will help the jars seal properly.
Tighten the lid, I tighten until it is snug, I don't wrench it extremely overly tight.