Canning a Year’s Worth of Salsa Using a Pressure Canner [With Detailed Instructions]
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- Опубликовано: 28 сен 2024
- #cannedsalsa #canning
Join me as I show you from start to finish how to can salsa using a pressure canner. I detail my entire process in the video.
Please note, my methods are for informational purposes only. Some of my tactics might differ from modern accepted safety guidelines. Always follow guidelines from the National Center for Home Food Preservation: nchfp.uga.edu/...
My Salsa Recipe:
12 cups diced tomato
3 cups diced onion
3 cups diced peppers
1/4 cup apple cider vinegar
1-2 hot peppers
Lime juice to taste
Salt and pepper to taste
** Recipe Update: I'm no longer adding garlic to future batches because I don't like the way the flavor changes during processing. Instead, I'm adding it fresh with a little lime juice and cilantro when I open the jars to serve.
Follow me in IG for more updates @valentinelaurene
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I am glad I found your channel. I wish you lots of success. I love canning and learning new recipes!
Thank you so much! Welcome 🤗
Never stack jars directly on top of one another. Buy an extra shelf, same as you put on the bottom of the canner, to place the jars on. I like pressure canning the tomatoes as it is less time processing and I get more jars at one time. Great video for salsa. My family does not like hot so I use Nadapenas or habanadas. Great taste, no heat.
Thanks! I’ve always done it this way but other folks mentioned the shelf too so I’ll look into getting one now :)
@@thevalentines3 People dont like to stack jars during storage. To can a few jars stacked I doubt would be a problem. The only problem I see stacking the jars inside the canner is a jar might tip and fall. When processing the inside of that canner is a cauldron of activity.
You can dehydrate and powder your skins for soups & stews.
Love that! I may next time!
That's what I do, today I used my dehydrated tomato skins for my paste in my salsa.. looks great.
Thank you so much. Great video. My question: when you do a second canning in the presssure cooker, do you have to wait for the water to cool down before adding another batch of jars?
Good question. I’m not sure I know the exact answer. You do have to wait for the canner to come down to zero pressure on its own so that does involve a fair amount of cooling. I’ve never waited longer to cool it more before I put the next batch in but I’m not sure if that is best practice or not. Hope that is helpful.
Great video! Thanks for sharing your process & all the tips & info.
You are welcome! Happy canning!
Could I safely add more peppers and jalepenos to that recipe or would I need to adjust the acidity ratio? I'm want to pressure cook safely! Thanks for your help!
If you want to be as safe as possible I would follow an approved recipe from Ball or NIHFP :) happy canning!
The purpose of pressure canning vs WB is to allow you to safely can low acid foods. So I say go for it! But I'm having a hard time finding guidelines for pressure canning salsa. I'm going to cobble some recipes together. 2 cents from a random lady on the internet, Lol
I thought you are supposed to have another tray in between the two rows of jars in the canner. My presto canner says to
Hey Belinda, I’ve never done it but I’ll look into it now. Thanks!
You don’t have to add another tray according to Presto’s user guide.
@@kellyclark3595 my presto manual says to and can order the extra tray. I have two canners so I just use the one from the other one
Yes. My directions say to but also a friend with years of experience, who cans everything told me it is a must. During the canning process the jars will vent air which is why the band are only tightened finger tip tight. Stacking a jar directly on top of another without the tray could prevent that.
My presto canner (bought a couple months ago) says a rack is not necessary but can be purchased an added. It does say to not stack the jars directly but to "off center" them from the bottom row when not using a rack.
I missed the part of how long you pressure canned them.
Hey there, it would depend on your altitude and what size jars you are using. Check out the National Center for Home Food Preservation for specifics!
Your a real woman, I love you.
You’re video is well done, however, you need a second tray to put your jars on, never stack jars on top of each other. The divider tray also allows another full layer to be pressure canned.
Thanks for the tip!
for the amount of food you have in comparison to the vinegar in comparison to the amount of time you are processing your jars, I would think 40 minutes in the pressure canner for just the onions alone is safer??? So many recipes for salsa but how many are actually correct? Also, even with pressure canning at recommended times for vegetables, you'd still have to boil the food for 10 minutes before consuming it to be 100% sure that botulism spores were destroyed in the event they survived the pressure canning process at the correct time frame.
One suggestion to consider being we all have our own rules in our own kitchens and especially when rebel canning is...add 1 to 2 table spoons of bottle lemon juice to each jar (maybe 3 tablespoons for a quart) before filling them up to add extra acidity (I'd also stir it up), and perhaps process your jars longer in the pressure canner between 35 (half pints to pints to 45 minutes for quarts. I'd still add extra lemon juice regardless.
Thanks for watching and your feedback! Great suggestions. I always tell people to reference the NCFHFP website and it sounds like you’ve got great experience and a handle on safe canning techniques. Happy canning this fall!
Do you have to cook the salsa before adding it to the jars? I want my salsa to taste as fresh as possible and am wondering why cooking it first is necessary? Thanks!
Hey there, approved recipes call for it but I know many folks who don’t. I have also skipped that step before myself though it is not approved :) I only do it just minimally because I also don’t want it overcooked :). Happy canning!
How long did you do the canner for? Was it 30 minutes?
This link will tell you how long to process, depends on your altitude and what size jar you are using . Happy canning ! nchfp.uga.edu/how/can_salsa.html#gsc.tab=0
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Thank you Lynne. Great to be connected with you here!
Did you heat your jars prior to filling?
I don’t heat my jars prior to filling. I know this is recommended in some cases but I don’t personally find it a necessary step when pressure canning. Happy canning!
Oh and i add corn to mine. No cilantro for me.. yuckie tooie soapy taste.
Talk about broken food systems, most of the nutrients of food is in the edible skin
Worth one i ever watched, stop talking
Ok now deyhrate the tomato skins then powder them!!!
Would love to :)
Im a real rebel. I don't peel my tomatoes.
I dont use a food processor. i like chunky.. i use a food chopper. The large square grid works great for me.
Thanks for sharing
Can you tell me if it affected the flavor of the salsa?
Happy to help but not sure what you mean. Canned salsa will always taste a little different than fresh. Did that answer your question?
need garlic
I have done projects like this and can fully appreciate the amount of work to do what you have done. I also am very impressed with your ability to organize the process for maximum efficiency. Is that enough salsa to get you and your family through the year.?
Thanks for posting.
Thanks so much for your feedback! The supply is still going strong so we will see if it lasts. I’ve been adding some to soups and chilis too so I’m using it a bit faster than I thought :). Have a great day!
Just cruising videos on salsa. I would prefer to PC but don’t see anyone doing this. I’m still researching, but have subscribed to come back to it . Thanks!
Thank you!
Quick tip. Wash and core tomatoes...if you are using a food processor or emersion blender it chops the seeds and skin enough you won't notice. And for tomato juice put in a vitamix blender it purees everything just wash and core
Great tip! Thanks for sharing!
I do the same thing. So much easier,
Just watched this for the first time. I super appreciate your videos. I will be watching all of them! Thank you very much for making these.
Glad you like them! I’m hoping to film some herbal jellies soon.
Great tutorial. I also didn’t want vinegar or lemon in my salsa so pressure canning is necessary.
I hear ya! I wanted more freedom with the recipe too :)
THE CANER HAS INSTRUCTIONS, IM SORRY BUT DETAILED INSTRUCTIONS ON HOW TO INSTALL A LID, IF THEY NEED THIS, THEY SHOULDNT EVEN TRY A PRESSURE CANER UNTIL THEY READ THEIR INSTRUCTIONS.
IVE BEEN USING A PRESSURE CANER FOR SALSA FOR AGES!! OUR ELEVATION IS THAT HIGH!
JUST DO A BEGINNERS VIDEO TO TEACH HOW TO OPERATE A PRESSURE CANER!
I USED CAPS SO MAYBE IT WILL GRAB YOUR ATTENTION!
Thanks so much for watching! I’ll def do more videos for beginners in the future
Hi there. When you stack your jars without a shelf make sure the bottoms of the top jars are resting on 2 jar rings instead of directly on the top of the jar below. The reason is that it will not allow the air to escape effectively, possibly creating a false seal. When a shelf is used for stacking it is resting on the rings that are not pressed hard down on the lids (finger tight). I only comment this because you seem to be a careful canner. The Presto canner manual says use 3 quarts of water. I've never measured if it is 1.5 inches, but just in case.
Thank you!
Great video.. Are the directions the same for quart jars? I have about 24 I'd like to fill...
I think quart jars would require a longer processing time. If you go to the National Center for Home Food Preservation site, you can get different salsa recipes and it will tell you the processing time for your altitude and jar size.
I thought we couldn’t do pressure canning for salsa, I’m so glad to see this video
I always encourage people to check with the ncfhp but I’ve always pressure canned it so I can do a low acid recipe…
I pressure can everything, fruits, jams.. just quicker.
Doesn’t it overdo the ‘cooking’ of the product when it comes to acid foods?
Never canned before but wondering if I can use the same recipe but water bath it? And if yes for how long?
I wouldn’t water bath this recipe but you can get some great salsa recipes to water bath at the National Center for Home Food Preservation website. Happy canning!
It’s great n perfect share ❤️❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰
Thank you! Happy canning!
Just got a pressure canner yesterday. Might be a dumb question but should the water completely cover the jars?
Only if you water bath. You DO NOT fill it if you are pressure canning. If you pressure can, you want to add about 3 quarts of water about an inch to inch and a half of water on the bottom (Presto 16 and 23 qt size canner recommendations) I would recommend looking up which canner you have online and seeing how much water the manufacturer recommends for your size and model pressure canner. Happy canning.
Awesome! That is a very common question! Nope, you only need about 2 inches of water. It does not have to cover the jars like you would with a water bath canner. Happy canning!!!
Can you leave the tomato skins on?
I’ve seen folks say that they leave the skins on but taking them off increases the shelf life and is the recommended way to
@@thevalentines3 ok , thank you ! I appreciate it !!
Beautiful
Thank you! Cheers!
Thanks for your recipe, I have everything except bellpeppers, my last batch of salsa in pressure canner, half the lids and rings came off? What for.
It was a salsa mess. 😊
Hmm! I wish I could give you more direction. Could be a variety of reasons from brand of lids/jars, sudden change in pressure or even siphoning…I hope the next batch come out better! Good luck!
Thank you!
You are most welcome! It was a big job. Glad to get it done
@@thevalentines3 Girl. I am currently up to my eyeballs in tomatoes and chopped everything, with your kind advice, it will be a 3 month supply of salsa! (Salsa is a food group in our house too 😀)
Thank you!!
You're welcome!
What is the reason for removing the skin?
Some of the food science says it keeps longer but a lot of people say it’s just preference. The skins roll up and change the overall texture. Many people just blend up their skins if they are making a sauce. I’ve done it both ways and prefer the skin off if I have the time :)
Thanks for the video nice to see new channels like mine great job I subbed hope it helps
Thank you so much. I just subbed yours too. Looking forward to checking out your canning videos