Canning in the Modern Kitchen by Jamie DeMent

Author:Jamie DeMent
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-08-13T16:00:00+00:00

1. Peel the tomatoes or process them in a high-powered blender or food processor to break down the skins and seeds. If you are peeling, follow the steps in the recipe on this page.

2. In a large stainless steel pot, bring the tomatoes, bell peppers, onions, chile peppers, vinegar, garlic, cilantro, salt, and pepper flakes to a boil. Reduce the heat so the ingredients maintain a medium boil and cook for about 60 minutes, depending on how juicy the tomatoes are, or until the volume is reduced to half the original amount.

3. When the salsa has cooked down as much as you want, carefully ladle or pour the salsa into hot, sterilized jars, leaving ½" of headspace. Gently tap the jars to remove air bubbles.

4. Wipe the rim of each jar carefully with a clean towel to ensure a good seal, and carefully place the lids and rims on.

5. Follow your boiling-water-bath canning process and process for 15 minutes, adjusting for altitude based on the chart on this page.

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