Freshed canned veggie salsa
5 Pint Jars
- Place 5 pint Mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer 180°F. Set screw bands aside; heat Snap Lid sealing discs in hot water, not boiling 180°F. Keep jars and sealing discs hot until ready to use.
- Blanch, peel, seed and coarsely chop tomatoes. Measure 7 cups. Wearing rubber gloves remove seeds and finely chop jalapeño.
- Combine tomatoes, onions, green pepper, jalapeño pepper, garlic, tomato paste, vinegar, cilantro and cumin in a large Graniteware saucepan. Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
- Ladle salsa into a hot jar to within 1/2 inch of top rim. Using a Graniteware bubble remover to remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
- Fill with water your Graniteware canner, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling double check jar seals. Sealed discs curve downward and do not move when pressed. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
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