While all tomato-based salsas will be acidic, certain recipes have been specially formulated to ensure the acidity is at the right level for safe canning. Start by choosing a recipe that is desiged for canning, such as Homemade Tomato Salsa.
Step 1: Setting Up
To get started canning salsa, you'll need some basic supplies. Included in this list: the boiling water canner (the large pot where you'll process your canning jars); a jar lifter for pulling jars from boiling water; canning jars, lids, and metal screw bands; magnetic lid wand for lifting sterilized lids from the boiling water; a nonmetallic spatula for pressing bubbles out of jars; a ruler to measure headspace; and a funnel to direct hot liquids into jars. These items can be found with canning supplies in most grocery stores and supercenters.
Because tomato skins can add an undesirable texture to your salsa, most recipes recommend that you peel your tomatoes before chopping. This is an easy three-part process following these steps.
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The timings in these recipes are for altitudes up to 1,000 feet above sea level. Water boils at lower temperatures at higher altitudes, so consider these points before you begin canning.