You have just made 20 cups of salsa, and you are not planning to throw a big fiesta. You will probably want to can the salsa to preserve it. For me, I grew up watching my grandmother can everything from crabapples to chicken. For her, it was a way to support her family by preserving the food she grew. For me, it is a way to support her memory but also to enjoy the labors of my garden long after the harvest.
I realize that the concept of “canning” may seem old fashioned and out of date. This concept is what I thought when I was younger. But today, I have found it to be an experiment somewhere between science, history, and food gastronomy.
First, let’s explore the science. You will be using heat to ensure that no microorganisms affect the salsa. Wash the pint jars in hot soapy water. Rinse and let air dry on a dishtowel.
Place canning lids in a small pot of water and boil.
Place the washed jars on a cookie sheet and put it in a 200-degree oven.
The salsa also needs to be hot when it is put in the jars. It should be at the simmering stage.
Fill the canning jars within ½-inch of the top. Wipe the rim of the jar clean and seal with a sterilized lid, closing with a ring.
Process in a water bath canner for 15 minutes.
Remove the jars carefully from the water bath and place it on a towel and cover it with a towel. Let rest for 12 hours.
Check to make sure the jars have sealed correctly. (When the lid is pressed, it does not move or click.)
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