I have always wanted to learn how to “can.” I like to make big batches of salsa and pasta sauce. I was obviously super naïve when I thought I would just be able to make a recipe, put it in a jar, and seal it up. I knew we needed to put it in a hot bath or a pressure cooker to really “seal” it up but I didn’t really know what it totally entailed!
I quickly found out we had to use a recipe for the salsa because the acidity needed to be at the right level. If the salsa doesn’t cook properly and have the right acidity the salsa could do bad. It may not be safe to eat things like that! I had no idea!!
The plan was to make a salsa recipe that Jamie found, a salsa recipe that I got from an old co-worker, and some pickles. We started at 9am Saturday morning.
We got right to work. Jamie and I were on salsa duty. Tracy and Erica were cutting pickles and peeling garlic.
It takes a lot of time to prep. You make the salsa. Boil it the right amount. When it is ready you have to wash the jars (while they are warm) you sterilize them. Once they are sterile you have to work fast at putting the salsa in the jar, wipe the jar, put the lid on and get them back in the hot water bath.
After we had 21 jars of salsa it was time to work on the pickles.
Have you ever “canned”? What have you made?!