- Jars – pints or smaller
- Lids and Rings – lids must be brand new, rings can be reused if you have them
- Jar Lifter
- Clean, damp washcloth
- Non-metallic utensil – wooden spoon, silicone scraper, chopstick…
- Scoop or ladle
Before chopping any ingredients, I like to get my jars, et al. ready, as it does take some time for the water to boil.
- Sanitize jars – My method is to boil them for 10 minutes in the canner. Just fill up the canner, making sure the jars are fully covered with water (1″ over their tops). Put on the lid, wait until the water comes to a rolling boil and then start the timer for 10 minutes. If the jars are finished sterilizing, and you haven’t finished the food prep, leave the water at a simmer, covered, while you finish.
- Set another pot with water to boil for peeling tomatoes. (See below)
I also like to put a thick layer of towels down on my all my work surfaces. It protects the counter from stains and acidity, and you don’t want to put a hot jar down on a cold counter either.
8 cups – measured after being peeled, chopped, and drained.
- After skinning the tomatoes, the next step is to remove the seeds and gel sacks. You can skip this step, but I prefer the salsa without the seeds and sacks, and so does Annie.
Don’t throw away the leftover skins, juice, and seeds. I’ll show you at the end of the post what you can do with them.
Annie’s original recipe also calls for 1/3 cup of sugar. I’ve made it both ways, and in my opinion, the sugar is unnecessary. If you like your salsas sweeter, feel free to add it.
- Up to 1000 ft. Processing time is 15 minutes.
- 1001 – 3000 ft. Increase processing time an extra 5 minutes to 20 minutes total.
- 3001 – 6000 ft. Increase processing time an extra 10 minutes to 25 minutes total.
- 6001 – 8000 ft. Increase processing time an extra 15 minutes to 30 minutes total.
- 8001 – 10,000 ft. Increase processing time an extra 20 minutes to 35 minutes total.
When the processing time is up, careful remove your jars to the toweled surface and start listening for the “ping!” that is the lid concaving and sealing to the jar rim. Or otherwise known as the sound of your success. Leave your jars alone for 24 hours. You can then remove the bands, check for any loose seals, and label them. Then squirrel them away for the long winter (or football game or movie night or Mexican omelette, etc…).