Learn How to Can Salsa the Easy Way
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- Опубликовано: 22 май 2024
- How to Can Salsa the Easy Way 😋 A fresh batch of salsa is possible when you learn how to can salsa the easy way! Perfect for chips, nachos or your favorite taco recipe!
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👉 RECIPE: bit.ly/SalsaCanning
This video is sponsored by Ball. The opinions are my own.
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👉 SHOP BALL JARS: bit.ly/2Qh7ZIB 👉 RECIPE: bit.ly/SalsaCanning
Lesson learned. After filling jars dont put back into canner with boiling h2o. Gotta start warm and not too much of a difference in temp between jars and water. Gotta bring it up to 180 and not over 200 degrees. Bring up to boil and maintain slow light rolling boil and with lid on. Start timer for hotwater bath. Let sit after soak time with lid 9ff for 5 min or so. Take out and set on thuck towel. What i learned here is the thermal shock. I asked a lady whose been canning for 30 years. She pointed my fault out and it was easily corrected. Thanks for your help Ciao!!
Thank you for sharing!
Even easier, just put the jars in the oven at 225 degrees to keep hot before filling. No need to put in boiling water- I felt like this made canning so much easier once I started doing this! Just thought I’d share! ☺️
Ps- keep the tomato peels and dehydrate for an awesome tomato powder! Great seasoning!
Excellent Idea...
Thank you for that info...
THAT is one of the main reason I have never Canned anything, but have been interested lately...
This is a great idea...
That's like Roasting Hatch Green Chiles (New Mexico)...
People always burn their fingers trying to peel the skin off...
Once you Roast the Green Chiles throw them in ICE WATER... Skins rub off easy and you don't burn your fingers!
What kind of seasoning do you use the dehydrated tomato skins in?
@@billwelch9431 it can be used in lots of ways- bbq rubs, on eggs or meats, mix in creamcheese with garlic, etc. You can find some recipes online to try out if you want to give it a shot. ☺️
@@MFaith777 Thanks!
Enjoyable! Thanks
Aloha
Thank you for including canning in this! I often make too much and it goes to waste but your step by step helped make canning doable, can’t wait to try it!
Avril Cox you’re going to love having your favorite salsa on hand right in your pantry! Enjoy
Excellent instructions. Thanks.
Enjoy your salsa!
Hi Laura, thanks for your simple video on Salsa, the best on RUclips!
I’m so glad it was helpful. Thank you!
Use the lis on the pot of boiling water. And take the screw lid off the jar when storing after it has cooled down about 24 hrs later!!😊
Thank you for sharing going to do ❤️💯👍
Thank you so much!!
I hope your salsa is wonderful
Your salsa is the best ... iv had so many compliments so ty :)
Thank you for using my recipe and sharing the product of your work with friends and family.
I just luv the tomatoes in oven. 👍. So much easier than on stove. No muss no fuss. Thank you. I have seen no ther person do this. You are so smart. 🤗. Lol. ❤️
You are so welcome! That's how my grandmother would do it, that way, she wouldn't have to manually "blanch" each tomato.
Nice video production!
I like that this is a complete video start to finish 👍🏽
so glad it's helpful.
Good video thanks
thanks for watching!
Really good video. I've never seen a canner like that. I have a canner that my grandmother used. It easily handles 7 jars.
As mentioned in the video, any large pot will work!
omg the best salsa ever
I love that you are using Roma tomatoes! The best for salsas! Less juice!
Oh yes!
EXACTLY... I eat Roma every day... especially with my eggs.
How much vinegar? Beautifully done video
You can use the tomato peels by adding them to a food processor along with a little garlic, a pinch of salt, some cayenne pepper powder, some basil, oregano, and a teaspoon of cumin. Puree and add back to your jars of tomato sauce or salsa before canning. This is even better if you use a small torch to char the skins a little before pureeing.
Thank you for sharing these good tips!
This is an EXCELLENT video. I do advise commenters to realize this is for canned salsa. She is doing everything spot on! Love it!
I'm confused... what is the difference between "Canned Salsa" and normal salsa?
Thank you for your help.
Looks great
thanks!
Thank you Laura, this was exactly what I was looking for. Verification I could pickle salsa. Here is a trick: after Boling, turn can upside down to create the seal. Than upright when it has reached room temp! Regards!
Glad it was helpful!
After Boling ???
Thank you so much. You answered 2 questions without my even asking !!!!!
What were they?
Was it how to make salsa and how to can salsa?
@@idontmindpineappleonpizza8825 lmao
Thanks for the video Laura! That salsa looks delicious. Can you tell us about your cookware?
Thanks so much! The salsa is stored in Ball Canning Jars and they come in many sizes. You can shop for all of them, and the starter kit to get you canning, here: www.target.com/s?searchTerm=ball+jars&publisher=1268895&campaign=23274&network=272
Awesome
Thank you! 😊
Made your salsa I loved it so good
I’m so glad you enjoyed it. Thank you!
I like your recipe
thank you!
This may have been pointed out farther down the comments, but you should never leave the rings on when storing canned goods. The rings should be removed because a seal might go bad and you wouldn't know it. With the rings off, and the seal broken, any mold etc would be seen more easily than if the rings were left on.
Hi I’m new at this but can you please explain the part about the rings on
@@lindadeedeeharvey3550 When you can something, you use a metal ring to hold the lid in place while the canning process takes place. After the canning is done and the jars have had a day to cool down and seal, you then want to remove that metal ring. Its not needed any more, and it can hide a bad seal on a jar that you might otherwise see if the ring was not there. So always remove the ring after the jars have cooled and sealed. If you find any jars that did not seal you can put them in the ridge and consume them in a few days. Hope this helps!
Hi. How long i able to store it?
This is the best salsa I have ever made!
Glad you liked it!
This would never make it to the canner in my house. I'd have to can in 1/2 gallons jars 🤣
I usually do batches of 5 or more gallons at a time. I guess blanching has always been the simplest way to peel them for me. And much faster when your processing 100+ lbs at a time.
Everyone has their preferred method. Glad yours works for you!
yeah, i am French and we always blanch them to remove the skin.
I am mexican, and we use our oven for storage, so instead of taking out all the stuff out of my oven, I find it easier to just blanch 😅😅
i have to learn this somehow!
tortilla and cheese is just too easy, I have to make this!!!!
Hope you enjoy
Hello! I’m new to canning and I have had a hard time finding a salsa recipe that actually sounds good to me. Your recipe sounds delicious and I can’t wait to try it. Through some of my initial research into canning I’ve read that the elevation where you live needs to be considered for the processing time. Is this true? If it is how long should I process the cans if I live at an elevation of about 5000?
I live in Texas. I know and love good salsa. here is my personal recipe and I hope that you enjoy it. 2 15oz cans of stewed tomatoes. 1 1/2 teaspoons of table salt. 5 tablespoons of fresh cilantro. 3 deseeded serrano peppers. 1/2 of yellow onion. 3 tablespoons of lemon juice. pour all ingredients into a blender and blend well. You can adjust the heat if you want to. If the serranos are too hot, use deseeded jalapenos. If it is too mild, use habaneros. If you hate your stomach, use ghost peppers. I like the serranos as it has the right amount of heat for us.
I didn't know canning was that easy, thanks.
I'm glad the video helped!
Love your video. I canned some salsa last year around this time. Is it still good to eat? How long can salsa last?
Canned salsa will last 12 to 18 months so I think you're safe.
Roasting before is something I've not seen suggested before. Great personality & facial expressions/inflection, & enthusiastic presentation. (You are one of the few who don't wrongly instruct viewers to sterilize prior to canning :-) )
Mark Young thanks for the wonderful remarks, Mark! I hope your salsa comes out delicious and you give the tomato roasting a try :) enjoy!
I am new to canning. You explain it real good. I am not sure how much garlic, green onions, vinegar and so on it takes?
You can find all the ingredients in the recipe: bit.ly/SalsaCanning
I'm new to canning and found this so easy to follow, thank you! Is it a problem if I have more than half an inch of headspace? Ran into an issue where my recipe amount fell short of the jar size.
Found the answer! Looks like too much headspace will prevent a good seal and will also most likely cause the food to discolor at the top. Figured I'd leave this here in case anyone else has the same question :)
Thank you for writing that down here! ☺
Love the video. I'm a newbie to canning. Wondering if I add black beans, corn or fruit to my salsa do I have to do anything differently?
Beans need to be pressure canned, this is a water bath canning.
@@MissTrixie29 You may add canned black beans after opening the jar of salsa! Yum.
My mother makes “cowboy salsa” with beans and corn. It needs to be pressure canned vs water bath.
Am I able to substitute regular onion for the green onions? I'm new to canning and am not sure if this messes with the ratios when preserving.
You can substitute them.
How long does it stay good for? Also… do you have to cook the salsa before canning? My salsa is a room temp prepped salsa. Am wondering if cooking is part of the canning process?
I answer all of these questions in my blogpost: bit.ly/SalsaCanning
One "mistake" I see is that you're putting the rings back on the jars and storing them that way. After the jars have cooled and you've checked the seal, keep the rings off until you open & refrigerate them. That way, there's no chance of undoing a good seal w/too much pressure on the ring. Oh! Also, have some vinegar on the rag you use to wipe the rims. That will clean off any residue.
Other than that, you get a solid 10 on the video and process! Great job!
Hi there, My mom canned salsa for years and always left the rings on the jars for storing . could you elaborate a little more for me I'll be canning for the first time and can use all and any advice. Thanks
Wow! You made it so easy to make! Imma try this canning salsa for the first time... But my question,for how long can this stay in the pantry?
Up to 18 months. Enjoy!
Might add that the only reason to say 18 months is that Ball puts that caveat on it only because of the lifetime of the putty seal on the flat lid you put on the jar before you process it in boiling water. The putty "may" lose its sealing quality beyond 18 months, but not always. I have sealed jars that are 5 years old and still sealed just fine. But no food should be touching that flat lid.
How long will the salsa last? Like what would be it’s expiration date after canning? Thank you so much !!❤
Canned salsa will last 12 to 18 months. But you can find all the information in the recipe: bit.ly/SalsaCanning
@@MOMables thanks so much! Such a great, helpful video!
Wonderful recipe - thanks for posting! Question: I used store bought diced tomatoes (4-28 oz cans; drained juice. Ended up with 12 cups). Recipe made 13 half pints once canned and it came out quite thick (perhaps I should have left some of the juice in?). Do you think it's safe? Worried that I many not have enough acid for the amount of tomatoes I used. Thanks!
I think you should be ok when properly sealed. Keep an eye out for any discoloration.
Thank you for the video. Your salsa looks very good. We live in Texas and we know good salsa cannot be bought from a store. I have a very good salsa recipe in which I do not use vinegar. Is the use of vinegar necessary for water bath canning salsa?
Yes, and I promise you won’t taste it. If you omit the vinegar, you’ll need canning citric acid.
@@MOMables Thank you for the reply ma'am. I will take your advice. Have a great day.
Hello! Is it necessary to add vinegar or lemon juice? Thank you!
Absolutely. You will not taste it but it is necessary for canning.
I need to jar my salsa recipe. It was super tasty and spicy.
I've never made salsa - or canned. This was super easy to follow. Fyi - when she says she's going to clean her kitchen, if at that point yours doesn't look like you've butchered someone ... you're doing it wrong ...
It def makes a mess.
What is the actual recipe called in the Ball Book? And what type of salt does it call for?
How long will this stay good in the bottle how long is the shelf life there abouts?
Canned salsa will last 12 to 18 months, given that the seal of your jar’s seal has not been broken. After opening, salsa can be kept in the fridge for up to 2 weeks.
Do you put salt in the mixture?
I think you video was great. I will follow your recipe. You are such a sweet girl. Keep on with your videos and don’t worry about negative comments. You will never please everyone. 🌸
Do you have to heat up the salsa mixture before putting it into the jar?
You put it into the jar when it's hot.
Do you have to peel the tomatoes if you use a food processor to chop them fine? I’ve been told both ways, and would like a pro’s opinion. I will be trying the oven for future chunky salsa ! Thanks!
No as I don't peel when I roast tomatoes in processor and its delicious.
Where do I get the recipe for the salsa? I watched the video but didn't get the amount of ingredients.
In the description you'll find a link to print it out!
I read that you lightly lift on the lid to check the seals after you remove the ring AND do not place the rings back on, ‘cause that can possibly prevent a bad seal from lifting up, thus proving a bad sealed lid.
If you lift, you risk breaking the seal. This is NOT advised.
Hi. I just found your channel. I love making salsa but dont like adding vinegar or lemon juice so someone told me I could add 1/4 tsp of citric acid to each pint jar. Do you think thats ok? Thx
Yes, you can absolutely do that!
Thank you! Looks great. Would it be safe to add cumin and fresh cilantro to this?
yes, definitely add both if that is what you prefer!
Water canning can be iffy with salsa without enough acidity. ALSO you need 3 inces of water above the lid.
1" of water above the jar lids if water bathing and if pressure canning you need 3" of water in bottom of pressure canner
@@mrs.americanmade7452 No, you DO NOT need 3" in the bottom. That's just stupid. Check your facts, the mark for water level is maybe 1 inch.
4:44 all u need to do to can salsa
Do I have to Cooke the salsa/ingredients to can them? I usually just throw everything uncooked in a blender and 1 can crushed tomatoes. Would that still be OK?
I highly recommend to cook the ingredients before canning. You have to preheat the jars anyways.
I'm goin to make my own business with salsa home made but I need the labes?
This may sound silly... but there's a restaurant in my town that makes the BEST tomatillo salsa and sometimes they don't have it and I have to go without it for a while... they sell it by the pint, but it always goes bad before I have a chance to eat most of it. If I bought a few pints from them, can I can it at home so that I can preserve it and use as needed?
If you buy it freshly made, yes; you can can it yourself.
Ps: sorry this comment got lost in the queue somehow! 🤦🏻♀️
How long will the jars last canned and how long is the salsa good for after the jar is opened?
The national standard is a 1 year shelf life, but canned food has been known to be good for much longer than that. After opening, keep in the refrigerator and use within 3-5 days.
Up to 18mo but 12months is great
Is cooking the ingredients together in the pan necessary for canning? We usually use peeled tomatoes and then blend everything raw and then eat.
This is my canned salsa version. If yours works for you... you do you! Enjoy.
I was wondering the same thing. As in, does the salsa have to be hot. I've never canned before so I'm here trying to learn.
My grandpa used to have his basement FILLED with jars of different chile he would give out to people. Now that he is gone, I want to bring the tradition back!
Great idea ☺
Hello! May I know the shelf life of sterilized bottled salsa? Thanks!
@Anu Breed Thank you!
how many months can i store my salsa using your recipe
up to 18 months after canning in the pantry.
Does the time of processing change depending on where you are?
Yes, especially high altitude. Check out this post: www.bhg.com/recipes/how-to/preserving-canning/altitude-adjustments/
@@MOMables ok thank you so much
Of just out tomatoes into not water for around 10seconds and take it out skin comes off super easy
Good idea! Thanks for the tip!
does one have to use vinegar as part of the long lasting canning process? If so, how much for 16oz
So, to confirm, only 16oz total of salsa? If so, half the amount shown in the recipe.
How long can it stay in the pantry after canning?
I wonder the same question.
18 months
How long can it be stored for
sealed about 18months
How long can I store the salsa after it has been canned? How long once it has been opened?
Canned salsa will last 12 to 18 months. You can check out all of the information here: www.laurafuentes.com/how-to-can-salsa/
I have canned 1 batch of salsa but T I have alot of mangos. I use Serrano peppers how do I incorporate mango into salsa to can or can I even do it since I'm using Serrano? Please advise
To incorporate mango to your salsa, simply peel it, dice it, add it to your salsa in the pot, simmer it, then into your jars. Then can them following the process. Enjoy!
Ty!!
Can i just use a vacuum sealer for salsa jars??
No…
What does it mean when the lids pop?
How long can it last for stored if I seal it like this?
Up to 18mo.
thank you for the recipe!. It's strange you are from Spain and you do mostly Mexican food. Do you know any Spanish recipe?
At home, I cook a lot of Spanish recipes. I personally love Mexican food (especially in Mexico City) and just happen to have a published Taco cookbook and an audience that enjoys Mexican recipes.
Once they are sealed correctly how long are they good to store?
Jamie Odom once properly sealed you can keep canned salsa for 12-18 months! 🙌
Thank you. I'm new to canning. Also do I need to add citric acid to balance the pH level or is vinegar just fine? Im about to start a side business soon
@Amanda Roloson thanks for the incite. I've been following other proven recipes and just following them.
How long will this last in the jars unrefrgerated
Hi at what temperature I need to set the oven.
In the video she said 450 degrees
you got it!
I've never made salsa before and would like to try this but I don't know how much of everything you added
Hi Dale, you can print the entire recipe here: www.laurafuentes.com/how-to-can-salsa/
I read that you need to add lemon juice when canning tomato sauce - how much and won't it affect the taste?
Every information you need is in the recipe: bit.ly/SalsaCanning
Thanks for the video, I know how to water bath. I just don’t k ow how much of each item to put in !!! Like tomatoes, onions, and on and on. Is there another video?
You can check out the whole recipe and the measurements in here: bit.ly/SalsaCanning
1. How do you make mild, medium, hot salsa?
2. Does salsa increase in taste and spicyness the longer it sits?
You add heat by increasing the jalapeño amount (for extra spicy you can purée them and mix it with the salsa).
How long is this canned salsa good for?
12-18 months when sealed properly and stored in the pantry. Enjoy!
do you have to peel the tomatoes?
Yes, I would highly recommend it for the quality of your salsa.
How long should jars stay in water
I usually leave them in the water while I make the salsa. Approximately 15 minutes.
FOR HOW MANY DAYS IT CAN BE STORED?
I have never made a cooked salsa as we have a raw salsa of onions pepper tomatoes cucumber and smoked paprika and chopped chilli. Wouldn't you can the left overs or has it got to be a cooked version?
This is the process for canning salsa. Fresh is different and no need to cook at all!
Do you need to add lemon juice or citric acid?
Yes, it's essential for canning.
Do we have to have a rack for it to sit on
Yes. Otherwise the glass might break because of the vibration from boiling, making the jars bounce against the metal slightly.
Exactly. you want to avoid the jars directly on the surface that transmits heat.
Great video, but I have a question about salsa that's not boiled. My wife makes it from scratch and refrigerates it but we want to make it and store it without adding preservatives. Will this process work for that if we don't boil the salsa? Also how long will the salsa last before it starts to go bad?
What your wife makes is called fresh salsa. You make it, refrigerate it, eat it over a few days. To store it for long term (canning) it must be lightly cooked as shown in the video. In the description box you will find a full post where i explain all of this in depth (without having to make this video very long). I highly recommend reading it.
Is it possible to use canned diced tomatoes instead of fresh tomatoes in this recipe? Thanks!
You definitely could. Enjoy!
how long can this be stored for,
how do I store this for over a year
lorreta ampofoh Hi. Properly canned foods can be safely stored for a year in a cool dry environment. The screw top rings should be removed 12-24 hours after processing. If left on they could create a false seal during storage which could cause the foods to go bad. Also never stack your jars one on top of each other as this could also affect the seal. I hope this helps 😊
How long do they last for?
Up to 18 months. Enjoy!
Oops, never mind I missed the lime juice going in 😊
Enjoy!