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Posts Tagged ‘Preserving’

Salt-Preserved Lemons | Relishing It

Lemons!  Just seeing these bright yellow beauties puts me in a happy mood.  This time of year we’re all about the citrus in our home.  And though I know I’ve already shared a preserved lemon recipe here previously, I like having options, so I thought I’d share this one with you, as well.

Salt-Preserved Lemons | Relishing It

Salt-Preserved Lemons | Relishing It

You see, this is the version that I tend to make more often.  The other one is lovely, don’t get me wrong. It’s especially delightful when you make impressive Moroccan food.  But, often I find that a simpler, dare I say “plain” version, such as this one is more versatile.  This preserved lemon recipe works with everything!  Plus, it takes about 5 minutes of work for a result that can be enjoyed for the entire next year.  I think we’re winning here, friends.

Salt-Preserved Lemons | Relishing It

Ok.  You want one other important little tidbit as to why I make this version more often?  It’s to do with my husband.  As I mentioned before, he fancies himself a bit of a mixologist, and he makes a cocktail called The Corsair that uses the juice from preserved lemons in it.  It’s citrusy, salty heaven.  So, for that reason alone, I make this plain version.  I’ll share the recipe for the cocktail once the weather warms a bit.  I don’t pack quite as many lemons into the jar, and instead pour more fresh juice into it.  You can certainly pack that thing tightly so you get as many fresh lemons in there as possible. Of course, if you want to start experimenting with cocktails made with salty preserved lemon juice, you know what to do.

Salt-Preserved Lemons | Relishing It

Now even though you may not be thinking of using preserved lemons, now is the time to make them.  It is, in fact, citrus season.  Not only will you get lemons at a good price, but they’ll have the most flavor.  Buy organic lemons, as they are not covered in wax.  However, if you can’t get organic lemons in your neighborhood, just make sure to wash them thoroughly to remove the waxy film that may be on them.  Preserved lemons can last for up to a year in your refrigerator.  They are a wonderful bright addition to braised meats, chicken, grain salads, or just about anything that could use a little oomph!  You only use the peel part of the lemon, not the pulpy inside.  And generally it is a good idea to give it a rinse to remove the excess salt.

Salt-Preserved Lemons | Relishing It

Salt-Preserved Lemons | Relishing It

The Recipe: Salt-Preserved Lemons

(make 1 quart)

about 2 pounds of organic lemons (regular can be used, just wash well)

about 1 cup sea salt or kosher

Wash the lemons well.  Add 2 tablespoons of sea or kosher salt to the bottom of a clean quart jar.  Cut an “X” on one lemon end until about 3/4 of the way down.  Repeat for as many lemons as will fit into your jar.  Fill the opening with salt (about 1 tablespoon) and place into the jar.  Squish as many as you can into the jar and gently squeeze juice out of the lemons as you do this.  When the jar is full of lemons, add lemon juice from the remaining lemons until it reaches the top of the jar.  Place the lid on the top and gently turn the jar back and forth to incorporate the salt on the bottom.  Keep the jar on the counter for about 3-4 weeks, turning it every so often.  Then refrigerate after that for up to a year.  Use clean tools to remove the preserved lemons when wanting to use some.  Rinse off the excess salt when incorporating it into meals.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

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Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

You know what’s awesome?  Handing your daughter a pickle and having her proclaim (without knowing where it was from) “This is amazin’!”.  That, my friends, is what I call winning.  She didn’t see me make the first batch of refrigerator pickles this year, but she’s been helping me make every batch since.  She is fascinated by the fact that it doesn’t take very long to transform a cucumber into a wonderful pickle.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

I decided to wing-it this year and make up my own pickle recipe.  After waiting rather impatiently for my mom to send me her recipe (you’re in trouble, mother), I decided to conjure up my own version.  Sure, I’ve made lots of refrigerator pickles in the past, but nothing that kept me wanting to make the same batch again.  I was reaching too far, to be honest– over-complicating things.  I kept looking for something “interesting” that would blow me away.  Last year I even tried a version with mint, and while they were fine, they just were not what I was looking for.  I realized that what I was really after wasn’t complicated at all.  I wanted something that was really crunchy, fresh, garlicy, and had a clean dill taste.  Simple. Classic.  So, I stopped searching and just made them the way I wanted.  Duh.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerato Pickles with Garlic + Dill | Relishing It

The key for me to keeping them refreshing is to lessen the salt and vinegar amount a bit.  I remember this trick from my mom, which is why I probably loved her pickles so much.  Add a little filtered water to the vinegar and it creates the most refreshing brine.  Too much salt makes me want to stop eating something in a hurry, but just the right amount– and I can chomp on these babies all day long.  The dill and garlic are just what you’d expect them to be– delicious.  No surprises here.  I always add carrots to my refrigerator dills– they’re fantastic.  They take a bit longer to pickle than the cucumbers do.  Using young small cucumbers is the key to a crunchy pickle, as is not heating up the brine mixture.  Keep everything cold and you’ll have a fantastic crunch– I promise you.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

These pickles are perfect to bring to a barbecue or neighborhood gathering.  Bring a huge bowl of them– they’ll disappear quickly.   There is nothing better than sinking your teeth into a cold, crunchy pickle on a hot summer evening.  National Night Out is next Tuesday in the US.  I plan on bringing a big bowl of these crunchy dills, and I think you should do the same.  Or just make a jar or two to keep in your refrigerator for when you need that tangy, satisfying crunch.

Crunchy Refrigerator Pickles with Dill + Garlic | Relishing It

The Recipe: Crunchy Refrigerator Pickles with Dill + Garlic

Smallish cucumbers, cut however you like– I prefer spears

carrots, cut into spears

3-4 cloves of garlic, peeled

1 1/2 teaspoons kosher salt ( I use Diamond Crystal–and weirdly this matters.  Different salt.  Different results.)

fresh dill

white vinegar

Make as many jars as you want.  Fill each clean quart jar with cucumber spears, carrots, 3-4 cloves of garlic, and fresh dill. Make sure everything is packed in there tightly.  Sprinkle with kosher salt.  Pour vinegar into the jar until it is  3/4 full.  Then finish filling the jar with filtered water, leaving about 1/2-inch space at the top.  Cover with lid and gently shake to combine.  Refrigerate.  Pickles will be ready within a few hours, but it’s best to wait at least a day for optimum results.  Carrots often take a bit longer to fully become pickled, but I generally eat them before the fact.  Enjoy!

Thanks for stopping by Relishing it!

Laurie

 

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Roasted Tomatoes with Garlic and Herbs | Relishing It

The tomatoes have finally arrived here in Minnesota!  Yes, that sentence deserves an exclamation point.  It’s always a long wait for me throughout the year for these babies.  I love tomatoes, but the sad store-bought versions just won’t do.  So, I can or freeze as much as I can to make it through the winter, then patiently wait for them to appear at the farmers markets the next summer.  Every year I somehow trick myself into thinking that they should appear earlier than they really do.  Tomatoes need time and lots of sun.  I have a few plants in my yard again this year that are coming along nicely, but the bulk of my preserving comes from the farmers markets, where I can buy bushel upon bushel of these little red gems.

Roasted Tomatoes with Garlic and Herbs | Relishing It

I’ve mentioned here before that I love to can salsa.  I’ll be makes lots of batches of this recipe in the coming weeks.  I also can plain tomatoes, and a couple different versions of tomato sauce.  The version I’m sharing today is not a canned one–so, you can exhale now.  It’s actually my favorite tomato sauce and I preserve it by freezing it.  Super easy and ridiculously delicious.  I love to can, as it’s a great way to preserve and we happen to have a large storage room in the basement, so it works well for our family.  But, in all honesty, I love the taste of this un-canned sauce even more.  The flavors are spot-on and lemon juice (which is used in canning to keep the ph levels safe) is not needed.  I use roma tomatoes here (they are wonderful for sauces) as they have a lower water content.

Roasted Tomatoes with Garlic and Herbs | Relishing It

 

Roasting tomatoes is one of my favorite ways to eat them.  Something magical happens when that tomato caramelizes a bit. The flavor intensifies and I simply can’t stop popping them into my mouth.  I love to pair them with some delicious cheese and crusty bread.  Simple summer meals are the best.  When we’ve eaten our fill, I put the rest of the tomatoes, garlic, and herbs into the food processor and give it a few pulses until it become this thick, fragrant tomato sauce that can be used in so many ways.  At this point, I freeze the sauce, unless I want to use it in the next day or so.  Freeze it in whatever you like– freezer bags or vacuum seal it in a special bag (freeze first, then vacuum seal it closed) are both methods that work well.  I use this sauce all winter long and it is always a sad day when I pull the last one from the freezer.  I hope you give this version a try.  Enjoy!

Roasted Tomatoes with Garlic and Herbs | Relishing It

The Recipe: Roasted Tomatoes with Garlic and Herbs

Roma tomatoes, cut in half (as many as will fit on 1-2 baking sheets–depending upon how many you want to roast)

1 bulb of garlic, peeled and cloves separated (per baking sheet)

handful of freshly chopped herbs: basil, thyme, oregano, parsley (per baking sheet)

olive oil

kosher salt and fresh black pepper

Preheat oven to 375°F.  Line 1-2 large rimmed baking sheets with parchment paper (depending upon how many tomatoes you want to roast).  Fit the tomatoes snuggly, cut-side up, in a single-layer onto the pan, they will decrease in size as they cook.  Drizzle with olive oil.  Sprinkle with the chopped herbs, garlic, salt, and pepper.  Roast for about 40-50 minutes (if using two pans, rotate them half-way through).  Then increase temperature to 400°F and roast for at least another 10 minutes to caramelize the tomatoes, sometimes a bit longer.  Check the bottom of them for a dark caramel color.  Remove from oven when done.  If wanting to make sauce, place all of the roasted ingredients into a food processor, juices too (or by hand).  Pulse for a few times until mixed.  Place in freezer bags or bags that can be vacuum sealed (freeze first, then seal), or any other container you want to store them in.  Enjoy throughout the winter!

Thanks for stopping by Relishing It!

Laurie

 

 

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Giardiniera | Relishing It

When I first started writing here on Relishing It more than three years ago, figuring out what to make and blog about was… a process… and sometimes a struggle.  Back then my focus was on making things that I thought you would want to see, which it turn, would bring you back here more often.  It wasn’t really about web traffic or anything like that– I guess it was more about validation.  Knowing that people were seeing what I could do.

I used to bake a lot more here.  Baking posts always get the ‘oohhs’ and ‘aahs’.  I also used to pour through cookbooks and magazines to discover that impressive dish that would be “blog-worthy”.  To be honest, it was a bit stressful, and more than a bit exhausting at times.  Fast forward to the present, and I’m much more comfortable with my posts.  I feel like I’m more true to myself and my interests– which is really why I started this blog in the first place.  It wasn’t to try to make money, or to show off complex recipes that I would make only once.  I really started Relishing It to build up a recipe index that reflects who I am, and to chronicle my relationship with food.  I go back to previous posts to reference recipes so often. Many are my absolute favorites, with a smidge of randoms and experiments while I was trying to figure this whole thing out.

I still do bake, but not as much.  It can appear more impressive, but it’s also more exacting, time consuming, and from a health perspective, just not very sustainable.  Now, I focus much more on food that I’m interested in , and that my family regularly eats.   Mostly-healthy, nutritious food that I can feel good about eating.  I still enjoy learning new techniques, I think I love to tinker in the kitchen now more than ever.  Blogging has been wonderful for that.  Where was I going with all of this? Well, I guess the point is, I no longer have to seek out things to blog about– the process is just so much more organic now. For awhile now, I’ve been just making things that make me happy, and that has made blogging so much easier.

Giardiniera | Relishing It

Giardiniera | Relishing it

Now that sumer is here, I’m eating a ton of vegetables.  And not just boring run-of-the-mill-broccoli-as-a-side-dish vegetables.  I love pickled vegetables, and with this recipe I hope that you will too.  It takes almost no time to make and tastes so much better than those store-bought versions.  Grab whatever vegetables you have, chop them up, add a few dried herbs, make a super-quick brine, throw it all in a jar, and put them in the fridge.  There you have it– you just made yourself giardiniera.  It’s wonderful on sandwiches (roast beef, in particular!), salads, or straight from the jar.  Once you taste this– you’ll be making it every week, it’s that easy, and it really is a perfect snack.  Many recipes have lots of sugar (not my deal) and some have olive oil mixed in.  I’m a little frugal with my olive oil, and don’t feel like it is necessary.  For me, this is a perfect balance  of vegetables, vinegar, and sugar (just a smidge to temper the vinegar).  Add spicy peppers, if you want.  Or don’t.  As I always say– make it yours!  I truly love this version and I hope you do, too.  Give them a try!

Giardiniera | Relishing It

Giardiniera | Relishing It

The Recipe: Giardiniera

(Makes 2 quarts)

* Chop a variety of your favorite vegetables to fit snuggly into 2 quart jars

The above mix contains:

1/2 head cauliflower, chopped into small florets

3-4 large carrots, peeled and cut into coins

2 celery stalks, chopped

6-7 large radishes, sliced

1/2 red onion, diced

1 red pepper, diced

4-5 garlic cloves, sliced

4 serrano peppers, sliced

2 teaspoons dried oregano

1 teaspoon dried thyme

2 teaspoons whole black peppercorns

For the Brine:

3 cups white vinegar

1 cup water

3 tablespoons granulated sugar

1 tablespoon kosher salt

2 dried bay leaves

Divide the chopped vegetables evenly between 2 sterilized quart jars.  Pack them in there!  Divide the oregano, thyme, and peppercorns between the two jars, as well.  Bring the brine ingredients to a boil– this infuses the bay leaves and dissolves the salt and sugar.  Remove from heat, then place one bay leaf in each jar.  Pour the brine into each of the jars while it is hot.  This will soften the vegetables just a bit.  Let cool at room temperature.  Place a lid on them, give a shake and refrigerate.  Contents will be fully ready within a day.  If you’re impatient, you may even try them sooner. Enjoy!

Thanks for stopping by Relishing It!  Hope you all have a wonderful weekend!

Laurie

 

 

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Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Alright, I’m using “sun-dried” very loosely here, as these little beauties are not…well…sun-dried at all.  I just couldn’t bring myself to call these “sitting on a counter in a dehydrator” tomatoes.  No, I like to imagine that they were patiently crafted in Italy, with tables upon tables of tomatoes laying out in the sun, as I sipped a Chianti and and read a good book.  Alas, my reality is Minnesota, and I used a food dehydrator.  Not quite as romantic, is it?  Even so, these tomatoes are fantastic, and seriously recommend you give making them a try.

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

I love having a nice supply of sun-dried tomatoes to get me through the winter.  Buying jarred versions at the market can be expensive, and to be honest, they’re just so simple to make.  You can use any type of tomato, though smaller ones will require less cooking time.  Roma’s are a fantastic choice– simply cut them in half or quarters.  The tomatoes take time to dehydrate– perhaps a day or more for the thicker end pieces.  I sprinkle mine with rosemary, thyme, with a little sea salt and cracked black pepper.   The flavors are wonderful!

Su-Dried Tomatoes with Rosemary and Thyme | Relishing It

You can snack on them as soon as they’re dried, or preserve them to use later.  As for the texture, some like them a bit chewier– I made sure mine were completely dry since I intended to preserve them.  It’s really up to you how dry you want them to be.  These tomatoes can be kept in airtight containers (plastic bags work well), vacuum sealed, or even stored in the freezer.  I also made a jar of sun-dried tomatoes in olive oil, and they are ridiculously delicious.  These would make fabulous gifts around the holidays if you’re looking for something homemade to share.  I hope you give these a try!

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

The Recipe:  Sun-Dried Tomatoes with Rosemary and Thyme

any variety of tomatoes, sliced or halved

fresh rosemary, chopped

fresh thyme, chopped

sea salt and fresh cracked pepper

To Dehydrate the Tomatoes:  Slice the tomatoes or half them, depending upon their size.   Sprinkle with the chopped herbs, salt and pepper.  It will take about 24 hours to dehydrate a full load, sometimes longer depending upon how thick the tomatoes are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To Oven-Dry them:  Preheat oven to 200°F.  Slice tomatoes and sprinkle with chopped herbs, salt and pepper.  Place on a large baking sheet lined with parchment paper.  It will generally take between 2-6 hours (possibly more) to dry the tomatoes– much will depend upon how thickly they are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To make Sun-Dried Tomatoes in Olive Oil:  Prepare dehydrated tomatoes by dipping them in white wine vinegar (this help keep bacterial growth from occuring) and shaking off any excess.  Place in a small jar along with 1/2 cup of red wine vinegar.  Then fill the jar up with olive oil.  Make sure that all of the tomatoes are submerged.  Store in the refrigerator and try to use within 2 weeks.  If placing fresh herbs or garlic into your mix, you must use up the jar within 1 week.  The olive oil will become hard in the refrigerator, simple let sit at room temperature for a few minutes before using.  Be mindful to use clean utensils when removing the tomatoes from the jar.

Thanks for stopping by Relishing It today!

Laurie

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Perfect Canned Summer Salsa | Relishing It

Alright everybody, this post has been a long time coming.  We have here one of my most cherished recipes.  It’s the salsa that causes me to miss out on the first few weeks of fall.  I’m busy chopping tomatoes and canning so many batches that I don’t get a chance to get out and enjoy the beautiful weather.  Sounds a bit exaggerated, I know.  But, it’s not.  Now don’t let my canning-in-bulk experience deter you from making this wonderful salsa.  Obviously you need not make as many batches as I do, and realistically you should be able to get everything done in one sitting.  That is, until your friends and family get a taste of it…

Perfect Canned Summer Salsa | Relishing It

I know that was a bit of bragging, but the truth is, nearly everyone I’ve share this salsa with has loved it.  I started small, giving a few jars here and there to family.  Then friends had a chance to sample it at get-togethers, and suddenly I was spending a few weeks every September in the kitchen making batch after batch.  Even now, I inevitably run out of jars to give away by winter’s end.  For me, all the time spent with boxes of tomatoes and piles of peppers is worth it.  I like to share–it’s like giving a little part of myself to those closest to me.  Sometimes, the easiest way for me to say I care is through food.

Perfect Canned Summer Salsa | Relishing It

I started making a version of this salsa years ago– Radd’s aunt shared her base recipe with me.  Over time and many, many experimental batches, the recipe evolved into what you see here.  As you likely know, we like things spicy in our house.  For those less-courageous friends, as well as our kids, I make a much milder version.  The point is, you really have full control over how fiery you want this salsa to be.  If you have questions on how much heat a specific type of pepper adds, take a look here for comparison.  This year I made my mild version, but for my hotter “Inferno” batches I used a pile of habaneros.  And this weekend I tracked down some Bhut Jolokia “Ghost” peppers  (1,000,000+ Scovilles!) for a batch that I hope will be face-meltingly hot for my husband, who is crazy.

Perfect Canned Summer Salsa | Relishing It

Aside from control of the heat, you can also vary how chunky you want the salsa to be.  Over the years I’ve changed my method.  I used to roughly chop everything and then use an immersion blender at the end for a very smooth texture.  More recently, I’ve stopped doing that, since I like my salsa to have a few more chunks.  Instead, I pulse everything in the food processor before cooking it.  It cooks down to the perfect consistency for my taste.  If you don’t have a food processor– you can just chop, chop chop!  To be honest, the bulk of the work in making salsa is chopping the ingredients– the rest is a waiting game.  Waiting for it to become the right consistency.  Waiting for it to process in the water bath.  All in all, it generally takes me about 3-4 hours from start to finish.  But it’s well worth the time.  Especially when you get to open up a jar and settle in front of the t.v. during a January snowstorm.

Perfect Canned Summer Salsa | Relishing It

Just a few notes on preserving your salsa.  Since this recipe is my own, it obviously doesn’t come from a canning website.  Canning is a big responsibility.  It’s not difficult, but there can be risks.  I’ve poked around the internet to compare this recipe with others for safety purposes.  The amounts and ratios of vinegar, tomatoes, and peppers is typical of many from canning sites.  I’ve made my salsa this way for about 15 years and have never encountered a problem.  Even so, if you do have any concerns, I suggest taking a look at one of the many websites and blogs devoted to canning.

Perfect Canned Summer Salsa | Relishing It

So, for those of you who have been patiently waiting for me to share this recipe– here you go!  I hope you love it so much that you make batches upon batches for your family and friends, as well.  Cheers.

The Recipe: Perfect Canned Summer Salsa

(makes about 14-15 pints.  Though I generally get different amounts each batch.  Much will depend on the water content of your tomatoes and how long you cook the salsa.)

16 cups chopped tomatoes  *measured in a liquid measuring cup after they have been through the food processor  (about 8 pounds) I use big, huge canning tomatoes– no need to peel them

3 large green bell peppers, chopped

3 large white onions, chopped

2 bulbs of garlic, chopped  (not 2 cloves–2 entire bulbs!)

hot peppers, seeds too  (to your liking)  *See Note

5 tablespoons ancho chili powder

3 tablespoons canning salt

3 tablespoons granulated sugar

2 tablespoons coarsely ground black pepper

2 teaspoons smoked paprika

1/2 teaspoon of EACH of these:

ground cumin, onion powder, garlic powder, and oregano

1 cup plus a splash extra cider vinegar

15 ounce can of plain tomato sauce- preferably organic and definitely without added sugar  (Muir Glen works well)

Note:  You can make this salsa as hot or as mild as you want.  I would suggest using about 3 jalapeños for a mild version.  I chop the seeds and all.  It won’t be spicy, but the jalapeños will give it a great flavor.  For our favorite version that we call “Inferno”, I use: 12 habaneros, 5 jalapeños, 12 chilis, and 8 serranos.  If you do enjoy hot salsa, I would encourage you to seek out some habaneros, as their unique, almost sweet-like flavor cannot be beat.  When working with the very spicy peppers, it is a good idea to use plastic or latex gloves, if possible.  Be very careful about what you touch.  Also, be careful about inhaling too closely to the chopped peppers.  

Note: Jars and rims can be re-used over and over again.  Lids (the flat piece with a glue-like substance)  needs to be replaced every time you can something.  

You will need:  A very large heavy-bottomed canning kettle to hold all of the chopped ingredients.  Another very large kettle (or two) to process the filled jars of salsa, and hopefully a rack to set on the bottom of it (though you’ll be fine without, too).   A small saucepan to boil the lids and tongs to lift them out of the hot water.  A ladle to fill the jars.  A jar lifter, to remove the processed salsa from the hot water bath.  Paper towels, for wiping the edge of the jars clean.  15-16 pint jars with lids and rims.

Let’s get started!  Use a food processor (or a knife and cutting board) and pulse each type  of vegetable separately.  I do mix the onions and garlic together.  You will not want large chunks and you will not want it finely puréed, but something in between.  Place all of the ingredients for the salsa into a large heavy-bottomed kettle and stir.  Bring to a boil, then reduce heat to medium (uncovered) and let cook for about an hour (or more), or until it is your desired consistency.  It should be bubbling, but not at a rolling boil.  You may need to cook it longer to get it as thick as you want it.  A lot will depend on your tomatoes and their water content.  Make sure to stir frequently, to avoid scorching.

Meanwhile, fill a large canning kettle (or two) halfway full of water and begin to heat.   You will be using this to give your filled jars a hot water bath.  I used to use two smaller kettles for this, but recently discovered that my husbands huge kettle for brewing beer worked very well.  If you can fit a cooling rack on the bottom, do it.  It’s good to not have the jars on direct heat– but, you should be fine if you don’t have one.  At this point, you should have decided how you want to sterilize your jars and rims.  Some people like to dip them in the boiling water to do so.  I use my dishwasher on the “sterilize cycle” and time it out for them to be done just as the salsa is ready to be jarred.  You will also want to fill a small saucepan with water and place the lids in it.  Turn it on low/medium– this is an important step as it not only sterilizes the lids, but more importantly, it softens the glue-substance, so it can seal properly.

When your salsa is ready, begin ladling each jar with salsa.  Make sure to leave about 1/4 – 1/2-inch space at the top.  Wipe the edge of the jar clean with a wet paper towel.  Place a lid (using tongs to grab them out of the hot water), and then a rim on each jar.  Repeat until all the jars are full and the salsa is gone.  Next,  use a jar lifter to gently place the filled jars into the hot water bath.  Fit as many as you can into the kettle.  The jars should be covered with boiling water.  Cover and process for 20 minutes.  Remove using the jar lifter and place on a kitchen towel.  You will most likely hear the seals start to pop within minutes.  This is a good thing.   Repeat until all the jars are processed.  After a few hours, touch the tops of the jars, they should all be flat against the jar and not make a sound if tapped.   If not, it did not seal properly and you should place that particular jar in the refrigerator and use first.

Alright!  You did it– let me know if you have anymore questions.  I hope I covered everything.  Your first canning experience may seen lengthy, but the more you do it, the more comfortable you will become.  Enjoy!

As always, thanks for stopping by Relishing It!

xo

Laurie

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