How to Freeze or Can Tomato Salsa
OK you've made your tomato salsa or your zucchini tomato salsa and you can't possibly eat it all fresh. But why should you? It is easily kept for later months by freezing or canning.
- Make your tomato salsa or zucchini tomato salsa either using my recipe or using a recipe of your own.
- Wash your freezer container/canning jars. I don't care if they are brand new or old containers you've used for years. Wash them in hot soap water.
- If you are freezing your salsa, put the hot salsa into your freezer containers leaving an inch head space. It will expand when in the freezer so if the container is to full it will pop open the lid. Let it cool completely and place in the freezer.** Don't forget to label (so it's easier to identify when looking for it) and date so you know what year it was frozen so it's not kept to long.
- If you are using the canning method: have a large stock pot or pressure cooker with enough water in it to cover the jars, heat until boiling. While that is heating pour your hot salsa into hot pint canning jars leaving 1/2 inch head space. Take a wet paper towel and wipe off the lip of the jar so you will have a clean seal.
- Put the warmed canning lid on and tighten the canning ring. Snug it on. Place it in the hot water bath (with the lid of the pot on) and processfor 40 minutes. if you are using the pressure cooker without pressure don't tighten down the lid. Simply cover to keep heat in.
- When you take the jars out of the hot water bath set on a dry towel to cool. Keep jars separated so they can cool evenly.
- Let your jars set out on the counter for 12 hours to make sure they are sealed before putting in your pantry. Mark the lid with the name of the product and the date.
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