Canning salsa may seem like a daunting task, but it’s not that hard. You have made your Garden Fresh Paleo Salsa and you want to can it. Here is how:
Read Preparing Jars and Lids for Canning and Getting Ready to Can on Mama’s Homestead.
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How to Can Salsa
Ladle hot salsa into prepared canning jars to 1/2 inch of the rim of the jar (I use Ball Mason Jars and Lids.) Use an air bubble remover/head space tool or non-metallic spatula slid down into the sides of the jar to remove air bubbles. Re-fill the jar to 1/2 inch head space, if needed.
Wipe the rim of your jar with a clean, damp cloth. Food particles caught between the rim of the jar and the lid can cause your jars not to seal. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal band firmly (fingertip tight).
Note: Screwing them on too tight may cause them to not seal or to buckle.
Use a jar lifter to place your salsa in to your water bath canner (I use a stainless steel one, but there are other granite ware water-bath canners available that are cheaper.). Place the lid on the canner. Bring water to a boil. Process in a boiling water bath pints- 15 minutes (time for 1,000 feet above sea level).
When the time is complete turn off the heat, remove the canner lid, and allow to cool for five minutes. Remove your salsa from the canner using the jar lifter and place them on a cooling rack or dry kitchen towel two inches apart. Some of the bands may seem loose at this point, do not re-tighten them.
After 12 hours, check to see if the jars have sealed, the center of the lid should be concaved and not able to flex. Remove the metal bands/rings and carefully try to pull the lid off with your finger tips to check the seal again. Place any unsealed jars in the refrigerator and use as soon as possible or reprocess starting over with new jars and lids.
Allow sealed jars to cool for 24 hours. Wash the jars and label them with contents and date. Store canned salsa in a cool, dry place away from light.
Easy way to peel tomatoes:
Place tomatoes in boiling (low boil) water. Allow to boil 1 minute. Remove with a slotted spoon and immerse in cold water, cut out core, peel. The peel will come off very easily.