Pressure Cooked / Canned Salsa (5 Steps)
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Today's special is the pressure cooked / canned salsa. This delightful recipe is straightforward and quick to prepare.
All you need are 5 ingredients and the readiness to follow 5 easy steps.
Ingredients
- Tomatoes
- 1 Onion
- 2 tsp salt
- 4 Jalapenos
- 3 tbsp Real lemon per quart jar
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "pressure cooked / canned salsa".
Method
- Peel tomatoes by putting in boiling water for about 3 min
- Make salsa in a bowl to taste. About 4 lbs tomatoes made 6 quarts
- Put jars in canner. Pressure COOK: Place jars on the CANNING RACK and add enough water to a level of about 1/3 of the height of the jars. Close the LID and slide it over to the lock position. Close vent. Press PRESSURE COOK and adjust “Cooking Time” to 15 minutes. Press START.
- Pressure CAN: Lock lid, select HIGH, set time 15mins, vent at EXHAUST, hit START. At E10, beeps, close vent (AIRTIGHT). Pressure level will reach top of silver ring and countdown starts. Still lets out quite a bit of steam.
- After countdown is finished, beeps and shows OFF. Unplug and wait 1 hr before opening.
We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.
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