1. 1 Step-By-Step Canning of Tomato-Pepper Salsa (Using Slicing Tomatoes)

2. 2 Step-By-Step Canning of Tomato-Pepper Salsa This slide show is a description of typical steps in boiling water canning of tomato-pepper salsas at home. It is not intended to be a specific recipe and not all steps may apply in every recipe. It is not intended to be used with salsa recipes that have not been tested and determined to be safe for boiling water canning. The salsa recipes we recommend using, although they are not all tomato-pepper salsas, are found here: http://www.uga.edu/nchfp/publications/uga/sensational_salsa.pdf or http://www.uga.edu/nchfp/how/can_salsa.html

3. 3 Make sure there is a rack in the bottom of your canner. Fill the boiling water canner about half full of water, and begin heating it. You need enough water so the filled jars will be covered with 1 to 2 inches of water over the tops. The temperature should be about 180°F when it is time to add your filled jars. Prepare the Canner

4. 4 Follow the directions from the lid manufacturer for preparing that specific type of lid. Have an extra pot of water heating in case you need more to add to the canner at processing time. Prepare the Jars and Lids Select 4 or 5 pint jars. Make sure there are no nicks or cracks anywhere. Select jar rings that display no rust or bending, and new flat lids. Wash everything in warm, soapy water. Rinse well. Keep the jars in warm water while you are preparing the salsa.

5. 5 Tomatoes (we picture slicing tomatoes, but use the type of tomatoes in your salsa recipe) Peppers (we picture Anaheims and Jalapeño peppers) Onion Vinegar (5%) Pickling or canning salt Your recipe may include Cloves of garlic Other dried seasoning such as black pepper, oregano leaves, ground cumin, etc. Collect the Ingredients

6. 6 Wash tomatoes. Make an “x”-shaped slit in the skin at the base of each tomato. Dip washed tomatoes into boiling water for 30-60 seconds until skins just begin to split. Then dip immediately into cold water. Slip the skins off the tomatoes and core them. Chop the tomatoes into small pieces. Measure out the required amount. To prepare the tomatoes

7. 7 To prepare the peppers Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. Wash hands thoroughly before touching your face or eyes. Wash the peppers well. Cut the peppers lengthwise. Remove the stems and white membranes. Remove seeds; the more seeds you remove, the milder the salsa will be. Chop the peppers into small pieces. Measure out the required amount.

8. 8 To prepare the onions and garlic Remove the outer skin. Wash the onion and garlic cloves well. Cut away any tough stem or root end parts. Chop the onions into small pieces. Use a garlic press to finely mince the garlic (or chop very small by hand). Measure out the required amount of each.

9. 9 Cook the Salsa Canned salsa is a hot pack. Combine all the measured prepared vegetables in a large saucepot with the vinegar and seasonings. Bring to a boil, stirring frequently. Reduce the heat and simmer for 20 minutes, stirring occasionally.

10. 10 Fill the Jars, part 1 Fill the hot salsa into clean, hot canning jars. Use a ladle and a jar filler (funnel) to avoid getting salsa on the sealing surface (and prevent a big mess!) Leave ½” headspace, making sure the liquid juices cover the pieces of food.

11. 11 Fill the Jars, part 2 Remove air bubbles and adjust headspace if needed, leaving ½” empty. Use a plastic knife or special bubble remover tool. Do not use metal knives or spoons. Wipe the rims (top surface) of the jars with a dampened clean paper towel, to make sure no food or liquid is on them. This could interfere with sealing.

12. 12 Applying the Lids Remove the pretreated lids from the warm water, using a magnetic wand. Then apply the lids to the tops of the jars. Tighten the ring bands over the lids until “fingertip- tight” and snug. Be careful not to overtighten and cut through the warm gasket.

13. 13 Place the Jars in the Canner The temperature of the water in the canner should be about 180°F (simmering) when it is time to add your filled jars. Carefully add the jars to the canner, using a jar lifter. Keep them straight up; do not tilt jars. Racks for boiling water canners will have divided spaces for holding jars. If using a flat rack, fill empty jars with water and place in the empty space around your filled jars, to prevent the jars of salsa from moving around or tipping over.

14. 14 Processing the Salsa Turn the heat on high and bring the water in the canner to a full boil over the jars. After the water is fully boiling, process the jars for the required process time. The water must never stop boiling. If it does, return the water to a boil and start timing the process over from the beginning. After all the jars are in the canner, make sure the water is 1 to 2 inches over the tops of the jars. Place the lid on the canner.

15. 15 Removing Jars from the Canner After processing, turn off the burner. Remove the lid, turning away from you to avoid getting steam in your face. Let the jars sit in the canner another 5 minutes. Using the jar lifter, remove the jars from the canner, again without tilting them, and set them on a thick clean towel, or plastic or wooden cutting board to cool. Do not sit the jars directly on a cool surface.

16. 16 Cooling the Jars Let the jars sit undisturbed while they are cooling (this takes between 12-24 hours). If the jar seals properly, the lid will be curved inward and there will be a clear ringing sound when tapped.

17. 17 Storing the Jars Remove ring bands from the sealed jars. Gently wash the lid area and threads of the jar (in case there is any food or liquid residue that you might not even see). Then rinse and dry jars; label and date them. Store jars without ring bands in a cool, dark, dry place. Store unsealed jars in the refrigerator.

18. 18 This slide set was developed by Heather Simmons as a student project in FDNS 3010, Department of Foods and Nutrition, The University of Georgia. Edited by faculty of the National Center for Home Food Preservation, June 2008. Document Use: –Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included: –Reprinted with permission of the University of Georgia. National Center for Home Food Preservation and Simmons, H. 2008. Step-By- Step Canning of Tomato Salsa Using Slicing Tomatoes. Athens, GA: The University of Georgia, Cooperative Extension. This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762. Credits