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Preserve juicy summer tomatoes by turning them into salsa to use all year.
See also Bread and butter pickles
1. Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapeños. Return to a gentle boil for 5 minutes. Add the cilantro and remove from heat.
2. Cool, cover, and refrigerate for up to 5 days, or can the salsa using the boiling-water method in steps 3 through 5.
3. Ladle into clean, hot 1/2-pint canning jars, leaving 1/2 inch of headspace at the top of each (for directions on sterilizing jars and lids, see Plum Verbena Jam). Stir to release trapped air.
4. Wipe the rims clean; center the lids on the jars and screw on the jar bands. Process in a water-bath canner with a rack for 15 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
5. Remove jars with tongs and set aside for 24 hours. Check the seals and store in a cool, dark place for up to 1 year.
Excerpted from Put ’em Up! © by Sherri Brooks Vinton, used with permission from Storey Publishing.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g