So tonight was the first time ever that I have canned anything. (side note - why do we call it canning when its in a jar? Why dont we call it jarring? LOL just something I was thinking about today) Anyway, I got this salsa receipe from one of the gals off her blog and decided to try it. And, since I have never canned...ever...I dont have any of the proper equipment except for the jars (somehow I got a dozed brand new jars and lids somewhere). I went on YouTube and watched a few videos on "how to can salsa" and went right to it. It only took me an hour to do everything. I had already ran the jars through the dishwasher so they were hot and ready. I prepped and cooked the salsa for 25 minutes, had the lids in a pan, had my spagetti pot going for the completed jars. I used one of those little metal seamers you put veggies in the pan - the one that looks like a spaceship and then opens up flat. I put that in the bottom of the spagetti pot so the jars werent touch the bottom. I dont have those cool tongs with the rubber around them to take the jars out so I use my regular kitchen tongs. Once they were finished in the water bath (for 30 minutes) I took them out and put them on the towel. About 3 minutes later I head a pop and then another pop. The receipe I have only make 4 jelly jars of salsa. One im using for tomorrows dinner so I didnt put it in the water bath but the lid popped - even thought I didnt put it in the water bath does that popping mean I can store it? Whats the difference of letting it sit hot and waiting for the lid to pop or doing the water bath?

I was surprised at how easy it was . You really have to have everything read though and I can see how the "proper" tools will help the process.  I went online and found a place called Canning Pantry - anyone purchased from them before? They were out of stock on alot of item but they have a "kit" with the funel and tongs etc for pretty inexpensive. I thought I would just get the waterbath pan at Walmart of something.  What foods can I NOT do in waterbath but need to be done in pressure cooker (is that what its called)?

I wish you were here, I was so excited when I heard that first pop. I been dancin around. There is just something so fulfilling when you make your own salsa and have it in stock. I want to can more foods for my family.

I appreciate any canning advice :)

Today im thankful for learning new things. For being able to learn how to find an avenue to save money and fill the pantry. How rewarding it was.

Blessings on you!

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Posted by AnIntentionalPeasant

The popping you heard from the one jar you didn't process is do to if you filled it while the salsa was hot the heat made the appearance of it sealing but its not. It would not be safe to store on your pantry self.
Canning is very rewarding but you must be very careful to use proper canning methods to stave off any unwanted food born illnesses. Salsa often times is required to be canned in a "pressure canner" not a water bath. Certain foods can be done safely in a water bath canner and others can't. I would recommend you get a book called "Ball Blue Book". Its produced by the Ball Jar Company and you can find it most any store or on Amazon. Make sure it is a current issue. The Ball Blue Book has been around for years and in the older ones (even from the 70's) they have some instructions in there that are not considered safe by today's standards. In their newer reprints they only put in what is considered safe by the "extension offices
on canning". Besides recipes it is also like an encyclopedia on canning.

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Posted by LivingSimple

Here is a great website that tell you everything you need to know about canning at home-- As far as the popping sound on the unprocessed jar--I agree it is not safe to store--they MUST be processed according to the directions--

Here is the website
http://uga.edu/nchfp/

~Kris

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