- There is nothing like a fresh batch of salsa,
'specially with so many taco recipes on this channel.
And to make it ultra convenient to have salsa on hand,
today I'm gonna show you how easy it is
to can salsa so you can enjoy it year round.
I'm usin' a recipe from my friends at Ball,
our partners for today's canning video,
which have been around for 135 years.
The recipe by Ball Home Canning brand is going to make
you want to keep tortilla chips on hand year round.
I don't know about you guys but
we use salsa all the time for tacos,
burrito bowls, salads, pretty much everything.
And nothing beats the taste of fresh homemade salsa,
but making a batch from scratch isn't always
as convenient as having it in your pantry.
So, I'm gonna preheat my oven to 450 degrees Fahrenheit.
On this baking sheet I have my tomatoes
which I'm going to roast so they peel easily.
You'll see.
Whenever you wanna make homemade salsa
with all the tomatoes in your garden
or during warm weather months when
they are deliciously ripe and abundant,
you'll have to peel them and roasting them
my friend is in my opinion the easiest way
to get the job with the least amount of effort.
Now that the tomatoes are ready,
they're gonna go in the oven for 20 to 25 minutes
until the tomatoes are slightly charred
and the skins peel back.
While those roast we're gonna prep these jars,
which by the way I picked them up
at my local Target and they had all sorts
of deals on them which is why I use Ball jars
for all things like drinking water,
pantry storage for bulk items like beans,
cocoa, chia seeds and of course canning.
Here I have a canner filled with water
that I've brought to a simmer.
A canner is simply a large pot big enough
to fill with water and the jars.
These jars are clean and ready to go
since I washed them with the lids
in warm soapy water and set the bands aside.
All you have to do is place each empty jar
into the water and let them sit in there
until you're ready to fill them.
Make sure the water is not boiling at this time.
A little heat is all we need.
The tomatoes are perfectly roasted
so I'm gonna let them cool down
to room temperature to make them easier to peel.
Now, there's a lot of chopping whenever homemade salsa
is involved but to save a little time,
I got a head start on chopping
the garlic and the green onions.
To control the amount of heat in this recipe,
you'll wanna decide whether or not
to keep the jalapeno seeds inside.
So, all you have to do is slice them in half
and with a spoon scrape out the seeds.
Okay, let's move on to the tomatoes.
To remove the skin, all you need to do
is peel back the thin outer layer and discard.
I'm just gonna repeat the process with all my tomatoes here.
So I'm gonna halve the tomatoes right here
on my cutting board and then with
a spoon I'm going to scoop out the seeds.
This helps to keep the salsa from becoming watery.
First, I'm gonna put the tomatoes in this sauce pot
but I'm gonna give them a quick course chop.
Then jalapenos, the green onions, garlic,
vinegar, lime juice, a little hot sauce, cilantro and salt.
We're gonna give it a quick stir
and let it simmer for 15 minutes over medium high heat.
Meanwhile, I'm gonna give this place
a quick clean up and meet you back here.
Oh man, I wish you could smell this place.
The salsa is finished and we're ready to fill the jars.
Let's remove one jar using a lifter
and place it on a towel or wooden cutting board.
I'm gonna fill the jar and remove any bubbles
by gently tapping against the towel or wooden cutting board.
Now we check for half an inch of head space.
With a clean cloth I'm gonna wipe
the rim and the top of our lid.
Apply the band and seal until fingertip tight.
By the way, canned goods make awesome gifts.
So if you're growing tomatoes and have abundance
of them from your garden make salsa
and give the salsa, not just the tomatoes.
Now that all my jars are filled with our salsa,
I'm going to place the filled jars back into the canner.
Now, if you look here I have a rack at the bottom
and the water is covering the jars by one to two inches.
As you can see, the process is really simple.
All you have to do now is bring the water
in the canner to a boil and then begin
the 15 minute processing time.
This will seal the jars and keep everything fresh inside
and ready to be devoured at future taco nights.
Now that the jars are ready we simply remove them
from the canner and let them cool down on a dish towel
for 12 to 24 hours before checking the seal.
Be sure to wipe down your jars and remove
any food particles to safeguard against mold.
Now that we're done with all the work
there is one last step, the flex test.
This is to ensure that everything is sealed properly
and our salsa is ready for storing.
To test it we remove the band,
press down on the center and since it doesn't lift,
this jar is sealed properly.
Everything inside is nice and preserved tight
so I can store them away for future taco nights.
Fresh, tasty, delicious and like you saw
in the video with Ball canning jars,
this is a super easy recipe you can make for years to come.
The recipe by Ball Home Canning and directions
are right below this video and hang tight
because I'm gonna show you a couple of videos
you can use this fantastic salsa for taco nights to come.
(upbeat music)