(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
- Mason jars w/seals and rings
- Jar lifter
- Your salsa, of course
what to do
- Fill the canner with water and begin to boil
- Make sure to wash all your jars and lids
- Turn the oven on low and store your jars there (it will keep them warm)
- Fill small pot with water and add lids
- Put heat on low (you do not want to boil the water...just a low simmer)
- Get a big pot (8 quarts or larger) and add your salsa
- Heat to boil
- Boil for 20 minutes
- After 20 minutes, remove from heat and begin filling your jars
- Fill jars with salsa, but leave about 1/4-1/2 inch space from top
- Place lid on jar on get ring and tighten lid
- Repeat until all the salsa is in the jars
- Once the water in the canner is boiling, put your jars in and cover with lid
- Once water boils again, set timer for 55 minutes
- After 55 minutes, remove jars to cool
- Repeat procedures for any remaining salsa
- As the jars cool, you should hear the lids "pop" as they seal
- If you have any jars that do not seal, consider that jar "fresh" and use within a week or so
