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    homemade salsa

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    • Michelle Payne

      Embellish: {recipe & free printable} Canning Homemade Salsa & Free Printable

    • Gail Foster

      Salsa Canning Recipe & Free Printable Labels-put all those garden tomatoes to use!

    • Rhonda Barnett

      ...Salsa canning recipe and free printable labels for the jars.

    • Beth Lauchstaedt

      Canning Homemade Salsa Recipe & Free Printable.

    • Kelli Stubbs

      YUM Canning Homemade Salsa & Free Printable

    • Holly Larson

      Salsa canning recipe (with free printable)

    • Stephanie Fairchild

      Salsa - canning recipe 3 Fresh/Ripe Tomatoes, roughly chopped 1/2 White Onion, roughly chopped 1/2 Bunch of Cilantro 3 Chili Peppers (I prefer to use jarred peppers, because then I can use roughly 1 teaspoon of juice from the jar) 1 1/2 Teaspoons Lime Juice Garlic Salt (to taste--but I typically use 1/2 Tablespoon) *This salsa is a bit spicy so if you have a milder taste omit one of the chili peppers and cut down the amount of chili pepper juice you use from the jar. To make pico de gallo I would just cut all of the ingredients into like sized bite pieces and mix together, but to make the salsa below I put everything into my food processor and pureed it until smooth. I wasn't sure it was going to turn out, but low and behold it tasted great! Now onto the canning part...because the recipe is raw you will need to process it in the water bath longer than if you had cooked the salsa over the stove top first. Ladle the salsa into the sterilized jars leaving some space on the top. Cover with your lids and place your jars into the water. Make sure there is roughly 1-2 inches of water covering the top of the jars once the basket is submerged. Next, taking into consideration where you live and how high of an altitude you reside in will determine how long you process your jars in boiling water. We live in zone 2 according to the lid of the canner so once the red needle reached the green area on zone 2 I began my timer for processing. I processed this salsa for 75 minutes because the ingredients were raw going into the jars. Once processed, take them out and let them cool before attaching any labels. Check the lids for air tightness. Push the middle of the lid and if it pops back they haven't processed long enough. Make sure you store in a neutral environment-- not too cold, not too hot, not too sunny.

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