Your Key Ingredient to Food Preservation:
Grocery Ingredients:
- 10 large tomatoes (about 6 lbs), peeled and chopped
- 2 medium onions, chopped
- 8-10 fire roasted chilies (adjust to taste), chopped or canned
- 6 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 1/4 cup lemon juice (for safe acidity)
- 2 tsp salt (adjust to taste)
Directions:
- Prepare the tomatoes: Chop tomatoes and and place in blender.
- Combine the ingredients: Add the chopped onions, chilies, garlic, and cilantro to the blender with the tomatoes. Stir in the lemon juice and salt.
- Cook the salsa: Bring the mixture to a boil over medium heat, stirring occasionally. Lower the heat and simmer uncovered for 15–20 minutes, until the salsa thickens to your desired consistency.
- Prepare jars for canning: While the salsa is cooking, sterilize your canning jars and lids by boiling them in water for at least 10 minutes. Keep the jars hot until ready to use.
- Fill the jars: Ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip tight.
5. Process in Nesco Smart Canner:
- Place the filled jars into the Nesco Smart Canner.
- Place liner pot in canner.
- Place canning rack in bottom of the liner pot.
- In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
- Press WB/Steam button on the control panel.
- Press the TIME (+) to set time for 10 minutes.
- Make sure the Pressure Limiting Valve is set to Exhaust.
- Press Start button (DO NOT press Pressure Cook)
- Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
- Press Start again when the constant stream of steam is seen, the timer will automatically start.
- Once the timer goes off, allow the canner to naturally release pressure for 10 minutes, then carefully release any remaining pressure manually.
- Cool and store: Carefully remove the jars from the canner and let them cool completely. Once cooled, check that the lids have sealed (the lids should not flex when pressed). Store in a cool, dark place for up to a year.
Enjoy: Once opened, refrigerate and use within a week. This salsa packs a fresh, fiery punch perfect for chips, tacos, or any dish needing a spicy boost!
CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.
When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.