OTSEGO, Minn. -- The fall harvest is coming in, and if you want that taste of summer to last, you either have to freeze it or can it.
Canning is a great way to preserve fruits, vegetables and sauces. The process may sound difficult, but KARE 11's Laura Betker shows us it's not that hard.
Laura gives us two methods to use, including a pressure cooker. As with any piece of equipment, you will want to follow the manufacturer's instructions before you can.
Laura canned tomato sauce and a tomato-based salsa for us. Here's the recipe for her salsa, provided by Mary Schoolmeester:
9 dried chili peppers
12 cups diced tomatoes (peeled if you like)
15 cloves finely chopped garlic
3 cups chopped onion (Laura uses red)
1 1/2 cups finely chopped cilantro
6 jalapeno peppers (seeded and chopped)
3/4 cup red wine vinegar
1 T salt
3/4 tsp hot pepper flakes.
Combine dried chiles and hot water to cover in bowl. Make sure chiles remain submerged. Soak 15 min. Drain half of the liquid. Transfer chilis and remaining liquid to blender or processor and puree until smooth.
In large stainless steel pan combine chili puree, tomatoes, onions, cilantro, garlic, jalapenos, vinegar, salt and pepper flakes. Bring to boil over med. high heat, stirring constantly. Reduce heat and boil gently until slight thickened, about 10 min. Stir frequently.
Ladle mixutre into hot jars, leave 1/2 inch space at top. Wipe rim. Center lid and screw down the band until resistance is met, then increase to finger-tip tight.
Place in canner, ensuring jars are completely submerged with water. Cover canner. Bring to boil and process for 15 minutes. Remove canner lid, wait 5 minutes, then remove jars, cool and store.
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