About Me

My photo
IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Wednesday, June 10, 2015

Freezing or Canning Tomato Salsa

With the garden season upon us, and tomatoes growing and coming on faster than you can eat them fresh the thoughts of making your salsa recipe comes to mind.
Once you have made your tomato salsa or your zucchini tomato salsa; there is a good chance you will be unable to eat it all, however, why should you? By freezing or canning your salsa, you will have that fresh summer taste all year long. Make your tomato salsa or zucchini tomato salsa either using my recipe or using a recipe of your own. 

Instructions to Freeze or Can Tomato Salsa

  1. Wash your freezer container and or canning jars. I do not care if they are brand new or old containers you have used for years. Wash them in hot soap water.
  2. If you are freezing your salsa, put the hot salsa into your freezer containers leaving an inch head space. It will expand when in the freezer so if the container is to full it will pop open the lid. Let it cool completely and place in the freezer. ** Don't forget to label (so it is easier to identify when looking for it) and date so you know what year it was frozen so it is not kept to long.
  3. If you are using the water bath canning method, use a large stockpot or pressure cooker with enough water in it to cover the jars, heat the water until boiling. While that is heating pour, your hot salsa into hot pint canning jars leaving 1/2 inch headspace. Take a wet paper towel and wipe off the lip of the jar so you will have a clean seal.
  4. Put the warmed canning lid on and tighten the canning ring. Snug it on. Place it in the hot water bath (with the lid of the pot on) and process for 40 minutes. If you are using the pressure cooker without pressure do not tighten down the lid. Simply cover to keep heat in.
  5. When you take the jars out of the hot water bath, set the hot jars on a dry towel to cool. Keep the jars separated, so the air can circulate though them to cool evenly.
  6. Let your jars set out on the counter for at least 24 hours to make sure the jars remain sealed before putting in your pantry. Mark the lid with the name of the product and the month, date and year.  
Read More: Salsa Recipe made from Scratch

1 comment:

  1. There is little better than home-made tomato salsa! We make out own every year, just the same way you do here. I am almost out of last years stock, so my tomatoes nee to hurry and ripen!