|
Mazon, IL | I’ve been canning smoked salsa for years without issues. There’s enough acid in the tomatoes to be safe.
I use Roma tomatoes cut in half and smoke for 4 hours at 150* then purée them. Bring this to a boil then add peppers, celery, salt, and cilantro. Bring back to a boil and bottle while boiling. I sterilize jars in the oven at 250* while making the salsa and boil the lids. No need to water bath. | |
|
Canning Smoked Salsa
