Canning!
I know I just posted about salsa, but with our bumper crop of tomatoes, I have ventured into the canning arena. I have canned strawberry jam in the past, but this is my first time canning salsa. Now, there are the websites that tell you that you need to buy a canner and rack and such. I have never owned those. And have still canned with good results. Here's how I did it-- To begin, you must clean your jars, lids and rings. That is key. Everything must be clean, clean, clean so you get a good seal on the jar to protect your food! To prep the jars, I boil them for about 10 minutes with the rings. The lids I wash in hot soapy water. Then place on a clean dish towel until you're ready to use. Make sure your jars are upside down so nothing can get in them while waiting. Now you make your salsa! This is the recipe I used, which I took a little bit of the fresh salsa recipe that I had shared here and a little bit from two other canning salsa recipes that I had found. I mixed th...