-
1
1.
-
2
The tomatoes need to be skinned.
-
3
You do this by boiling water in a large pot and then putting the tomatoes in the boiling water for 20 to 30 SECONDS.
-
4
Place them in a bowl of ice water immediately.
-
5
Then you can peel them.
-
6
2.
-
7
Cut all of the peppers and remove the seeds.
-
8
If you dont remove the jalapeno seeds, your salsa will not be mild.
-
9
3.
-
10
In a food processor or chopper, chop bell peppers, onions, jalapenos, garlic and the tomatoes.
-
11
They can be chopped by hand, but the food processor is easier.
-
12
Also, I dont like my salsa really chunky, so the food processor works better for me.
-
13
If you want a chunkier salsa, you can chop half of the vegetables by hand.
-
14
4.
-
15
Put all ingredients into a large pot.
-
16
Bring to boil and simmer for 25 minutes.
-
17
This process boils off some of the liquid from the tomatoes.
-
18
5.
-
19
Place lids and rings into a small pot with water and bring the water to a boil.
-
20
This will get the lids soft so they will seal better.
-
21
Leave them in the hot water until you place them on the jars.
-
22
6.
-
23
Also, start your water bath (canner) water on the burner at this time.
-
24
It takes a while to get the water boiling.
-
25
7.
-
26
Pour the salsa into hot jars (you get the jars hot by putting them in a sink of hot water).
-
27
You want to leave an inch of air at the top of the jars.
-
28
8.
-
29
Wipe the rim of the jars with a wet cloth to get any drips off and then seal them with the lids, making sure you screw them on tight.
-
30
9.
-
31
Place jars into a water bath and bring the water to a boil.
-
32
The water in the water bath needs to be at least an inch above the jars.
-
33
Boil salsa jars for 20 minutes for quart-sized jars or 15 minutes for pint-sized ones.
-
34
10.
-
35
Take the bottles out of the water bath canner and place them on a towel.
-
36
They will seal as the jars cool.
-
37
You know they are sealed by pressing down on the lid of the jar.
-
38
If it doesnt pop when you push it, then they are sealed.
