02 September 2009

Canning Your Salsa

canned salsa in pantry
(I forgot to get a picture when they were on the kitchen counter and I am too lazy to drag them out again).

The following is the procedure I use to can my salsa. The processing time that I use is for an altitude of 2,700 feet. Processing times will vary depending on your altitude, so if you are unsure, please contact your local agricultural extension office for more information. Here is a chart to help you... MSU Extension Processing Guide

    What you need

  • Water canner

  • photo of a water canner
  • Mason jars w/seals and rings

  • Jar lifter

  • photo of a jar lifter

  • Your salsa, of course

    what to do

  1. Fill the canner with water and begin to boil

  2. Make sure to wash all your jars and lids

  3. Turn the oven on low and store your jars there (it will keep them warm)

  4. Fill small pot with water and add lids

  5. Put heat on low (you do not want to boil the water...just a low simmer)

  6. Get a big pot (8 quarts or larger) and add your salsa

  7. Heat to boil

  8. Boil for 20 minutes

  9. After 20 minutes, remove from heat and begin filling your jars

  10. Fill jars with salsa, but leave about 1/4-1/2 inch space from top

  11. Place lid on jar on get ring and tighten lid

  12. Repeat until all the salsa is in the jars

  13. Once the water in the canner is boiling, put your jars in and cover with lid

  14. Once water boils again, set timer for 55 minutes

  15. After 55 minutes, remove jars to cool

  16. Repeat procedures for any remaining salsa

  17. As the jars cool, you should hear the lids "pop" as they seal

  18. If you have any jars that do not seal, consider that jar "fresh" and use within a week or so

canned salsa in the pantry


  1. Don't you just love the look of freshly canned home made goodies? I think they are lovely. You did an awesome job Tim!!:-)

  2. Shinade aka Jackie: It just makes the house smell great. Now, on to the soup :)

  3. I'm going to try this. You explained the process so clearly I think even I might be able to do it.

  4. This is something we haven't tried yet but we really need to. Thanks for the info! We'll have to check out the processing time since our altitude is only 238 ft. :D

  5. Mountain Woman: You're welcome! Let me know how you like it :)

    BeadedTail: You're welcome. It looks like it is roughly the same amount of time. I hope you like it ;)


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