Yo Quiero SALSA!!!! Salsa is the most popular condiment in North America and I do believe it is because it is so versatile and really effing good. So, I decided to pop my canning cherry with a bit of salsa making. My dad gave me the bernardin instruction/recipe book last year and after looking at all the recipes I decide that salsa was a good thing to try first time around.
As you should all know I'm not the best a fully reading instructions thru when it comes to recipes. But you'll then also know that I do usually somehow find a way to make things work even if it is a bit questionable at times. This was no different.
The first thing you have to do even before you start your recipe is sterilize your jars. I didn't do that first. I made my recipe first. All this really meant though was that I had to keep my salsa warm while I did sterilize my jars. And just an FYI that does take some time. Figure on 20 minutes. If you are doing things properly and get your jars going before your recipe you should save yourself some time. To make salsa you have to blanch your tomatoes, peel and seed them which is a bit of a chore but worth it at the end of the day. From here it's just chop, chop,chop. Boil, boil, boil. And the hardest part is remembering to remove your air from the jars before you put on the lids. Just be sure to read all the details/steps you need to do for your seals to take and voila you have some fantastic homemade salsa that you can give friends/family. Give as hostess presents or just keep for yourself!! You don't have to have a canning pot to make this, just a deep pot that will fit your jars with water covering them. I would suggest though that you do need at least a really good pair of long tongs if not specific canning tongs. I borrowed a pair from a friend at work, maybe you know someone you can borrow from too?
Be adventurous and give it a try!!
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