Homemade SALSA + Canning tips

Homemade salsa is one of my favorite items to use in cooking home cooked meals. Living in Texas, salsa is a huge part of life. I think each of us has a different way to make it, lol. So, this is the way I make and can it. #salsa #canning #wheretheyocalsgrow

Music Mr. Garita by Bartenders

Salsa Recipe –
8 medium tomatoes
1 lg onion
3 whole cloves of garlic
1 bunch of cilantros
Jalapeno (I used 6 small) to taste
salt and pepper to taste
2 limes

Chop it all up and mix together. Eat it fresh, you can also store in fridge in an airtight container for up to 10 days. I can mine when I make a lot in a water bath canning.

Malta salt from Malta Italy –

Items used to can salsa
Ninja food processor (came together with my ninja blender. I bought it at Costco. But I do not think it’s there anymore.

Canning – wash everything first, put salsa into jars, clean tops, dip lid into hot water, place on jar, secure with ring, place in hot water (not boiling), process 15 minutes for pints, 25 minutes for quarts. Take out, place on counter and let cool all the way. When cool, remove rings and make sure lids are sealed. If it’s not sealed, switch out the lid and re-process. Make sure you re-clean the top if you have to do this.

Balls pint mason jars, lids, and rings

Canning water bath kit (water bath canner) you can get it at Walmart –

Canner funnel –

Ball secure grip –
Contact email – wheretheyocalsgrow@gmail.com

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