Canned Salsa

Putting up Salsa is definitely and task and then some... I usually start with washing each tomatoe, onion and peppers... I then Dip each tomato into boiling hot water for about 1 minute, then plunge into cold water. The skins split and then I can easily peel them off.

I then Slice top off tomato to reveal seed "pockets". Insert a spoon into each pocket and scoop out seeds. And then I chopethe tomatos coarsely. I do this for each tomatoe....

I then chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. If peppers are very hot, I wear rubber gloves and keep my hands away from my face. You can adjust your "pepper taste" to your liking

Sometime I even blend a few tomatoes and peppers to get extra juice and flavor...

I then place prepared ingredients into a large saucepan, adding a secret spice and then I bring the mixture to a boil over high heat and simmer for about 30 min's

I then clean each jar and lids and sterlize each jar in boiling water...

When it's all ready I ladle the hot salsa into hot jars, leaving 1/4-inch headspace. I also add a "Hot Pepper" for looks... I then wipe the rim of jars with a damp paper towel and place lid on evenly and adjust ring onto jar. I then process each jar for 15 minutes using boiling water canning method.

Needless to say I'm pretty darn tired.. Especially since I just got down wedding the garden :-) The Salsa is very hot and well make an excellent gift to pass out..... Who knows, maybe your on my list... I have about 6 little jars and 4 quart size jars... Plenty to go around. I still have alot more canning to do... Let the fun begin...