As September is coming to a close and Canning and harvest season is still going strong, but coming to an end. Here are a few things to keep in mind and remember while storing your home canned goods.
Avoid storing canned food near a furnace, water heater or hot water pipes. Jars need to be kept cool for longer storage life and to protect against spoilage. Be sure to store in a dry place. Rusting of the lid or band can cause seal to break.
To avoid freezing in extremely cold storage environments, wrap canned jars with newspaper and place in heavy cardboard boxes. Cover boxes with a heavy cloth of blanket if necessary.
Fiesta Salsa Small Batch
Makes 2 (16 oz) pints
When you only want to make a couple of jars of salsa, combine 2 pounds of tomatoes with 1/4 cup Ball® Fiesta Salsa Mix. Enjoy right away, or preserve with water bath canning.
You will need:
2 lbs fresh tomatoes (about 6 medium) to yield 4 1/2 cups finely diced
3 Tbsp white vinegar (5% acidity)
1/4 cup Ball® Fiesta Salsa Mix
2 Ball® Pint (16 oz) Fresh Preserving Jars with lids and bands
1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. COMBINE tomatoes, vinegar, and contents of pouch in a large saucepan.
3. HEAT to a boil. Reduce heat and simmer 5 minutes.
4. LADLE hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 35 minutes, adjusting for altitude
QUICK TIP: Make your salsa medium or hot by adding hot pepper sauce or hot pepper flakes to taste!
Recipe found at http://www.freshpreserving.com/home.aspx