Canning Salsa Chunky Tomato Salsa from Better Homes and Garden
How To Pressure Cook Salsa - How To Cook. Because a pressure canner, cooks under intense pressure this means that the boiling point of the water is much higher than the temperatures reached by boiling water on the hob. Lock lid in place and move valve to sealing.
Canning Salsa Chunky Tomato Salsa from Better Homes and Garden
Pressure cook/manual on high pressure for 5 minutes. Cut each fresh tomato in half. Allow the salsa to cool for about 20 minutes. If the final ph of the salsa is less than 4.6, then the boiling water canning method can be used. Remove air bubbles, wipe rim and cap each jar as it is filled. After the steam has finished releasing, remove the lid and stir. Season one side with 1/2 of the chicken seasoning and black pepper. However, if the mixture is less acidic, then pressure canning would be necessary. Once cooking time expires, allow for a natural release of pressure for 10 minutes, then quick release any remaining pressure by moving the valve to the venting position. Place the tomatoes in a large pot of boiling water.
Place the tomatoes in a large pot of boiling water. Pour 1 cup of salsa into your pressure cooker. Add the tomatoes to a bowl filled with water and ice. Season one side with 1/2 of the chicken seasoning and black pepper. With a pressure canner, you fill the jars with your salsa mix and cook the jars within the sealed unit of boiling water in a process known as a water bath. Use only high quality tomatoes. Put 3 or 4 inches of water in the bottom of the pressure canner, along with the rack, and heat to boiling. It's important to note that canning salsa is not a good way to use overripe or spoiling tomatoes. If the final ph of the salsa is less than 4.6, then the boiling water canning method can be used. Not including fresh lime juice, or cilantro. Use an immersion blender to puree the salsa until it reaches the desired consistency.
