Salsa Time

[redneckviddles]

Alright, did the first pick of the garden time for salsa. Here is what we picked today. Wife is at the store getting stuff our garden doesn’t have; still need jalapeños, white peaches and onion.

First step, prep tomatoes. One pot of boiling water, sink full of ice water. Boil tomatoes one minute move to the ice water. Peel skin and core, skin should pull right off by hand, if not boil a little longer.

 

[redneckviddles]

Ice water bath.

 

[redneckviddles]

Dice the tomatoes in large bowl keeping the juice.

Dice sweet onion.

Diced bell peppers.

No picture but also added diced jalapeños.

 

[redneckviddles]

All the vegetables in the 12qt pot. Slowing bringing to boil and stirring alot or its easy to burn the bottom of the pot.

 

[redneckviddles]

After vegetables cook down a bit, then on to the spices. After the spices boil with the rest for 20 minutes or more i add diced white peaches. I add them last and stop boiling otherwise they get mushy and stringy. Next fill your jars with a canning funnel, wipe wear the lids make contact. Fasten down your lids and rings.

 

[redneckviddles]

I set canning rings in the bottom of my pressure cooker (lost the wire rack thats suppose to go in there), add two inches water, then the jars. Lock down the lid, open vent, let steam come out the vent for 5 minutes, close vent. Then 15 lbs of pressure for 20 minutes. Remove from heat, let pressure go to zero (cooling), open vent to confirm no pressure. I usually let cool for a few hours before taking lid off but if you do be careful jars and water are still boiling.