Hey, everyone its Courtney Parker. I want to tell you about my experience with Canning Salsa with the LCAAHC. Some materials you will need is… 2 pots, water, spoon, stove, salsa mix, tomato, food processor, quart or pint canning jars, vinegar , tons of paper towels, knives, bowls, slicing board, lots of time, a scale and Tongs …
First, put a pot on the stove and put the burner on a medium temperature setting. Then put the water in the pot and let it boils. As the water boils you need to look over the tomatoes and throw out the bad ones. Put four or five tomatoes in the pot and then wait for the tomato skin to split. Then you use a spoon to take the tomatoes out and place the tomatoes in a cold bowl of water. Next, sit a slicing board down so you can peel the skin of the tomatoes with your hands and then you take a knife and cut out the core then you put them in a bowl. And then you weight tomatoes out according to your salsa mix packet. Next, put the tomatoes in the food processor then you blend the tomatoes whether if you want your salsa chucky or soupy. Then, you put your salsa mix in and the vinegar in. Next, you put the salsa in your quart or pint canning jars and make sure you clean the top of your jar with a damp paper towels (So, it will seal)Then, put the lid on the jar. Next, you place another pot of water on the burner and put it on a medium temperature and let the water boil. Then, you place the quart or pint jars in the boiling pot of water and leave them in there for 45 minutes. Meanwhile, be picking up you mess and or garbage. Now, we use the tongs to get the quart or pint jars out. (DON’T TOUCH WITH YOUR HANDS) Then, Let it cool and then you put the date and if it’s mild or hot.
Thank you, for reading my blog and I hope you try to can some salsa…
Leave A Comment