Canning is a method of preserving fresh fruits and vegetables so that they can be eaten months and sometimes even years later. Many home canners incorporate produce into recipes that takes advantage of the long shelf life of canned foods. The flavors of condiments such as salsa and hot sauce intensify during storage. There are two major methods of canning: pressure and water bath. Pressure canning is used to prevent a low acid food, such as green beans, from developing bacteria. Salsa and hot sauce can be made using the water bath canning method because of their high acid content.
Things You'll Need
Sterilize the canning jars by washing them in hot soapy water. Wash the lids in warm soapy water as well. You may also put just the jars in the dishwasher. The jars should be warm when you fill them.
Ladle the hot salsa or sauce into the warm jars. Leave about an inch of space at the top of the jar.
Seal the jars. Place the flat part of the lid on top of the jar, and then twist the ring portion of the lid over it.
Fill the large pot with water and heat it to boiling. Using the tongs, place each sealed jar in the boiling water. Keep them in the boiling water for 10 minutes.
Remove the jars from the boiling water with the tongs. Allow them to cool and dry on a heat resistant surface. When the flat part of the lid becomes depressed and the jar is cool, they are done.
References and ResourcesCanning should be done immediately after you have made the salsa or sauce. You should never reheat food to can it. If your canned items have an 'off' smell, a swollen lid, leak liquid or spurt when opened do not consume them.
PickYourOwn.org: Directions for Home Water Bath Canning