Disabled Kitchen Recipe: Instant Pot Salsa for Canning
Servings 14250 ml jars
Prep Time 10mins
Cook Time 20mins
Passive Time 1hr
Total Time 1hr30mins
4796 mlcan salt-free diced tomatoesMostly Drained - Make sure to drain the majority of the fluids.
1398 mlcan salt-free diced tomatoesMostly Drained - Make sure to drain the majority of the fluids.
1chopped red bell pepper
1chopped green pepper
2chopped Serrano pepperSeeded.
4chopped green jalapeno pepperTwo with seeds and two without.
2tbspminced garlicTo save prep time and if financially feasible, purchase pre-peeled garlic.
1 3/4cupcider vinegar
In a 6 qt Instant Pot, add all ingredients. Dump the drained tomatoes first. If 2/3 or more of the Instant Pot is filled after dumping in your drained tomatoes, use a 1-cup measuring cup to scoop out excess tomato juice until the Instant Pot is 1/2 filled. Then add the remainder of the ingredients and give it a quick stir with a wooden spoon.
Set to High Pressure, 5 minutes.
Naturally release pressure for 10 minutes. Do not quick release remaining pressure otherwise your salsa will come spurting out through the steam valve. To speed up natural pressure release, place cold wet dish clothes on the metal parts of the lid. You may have to re-wet them a couple of times as the heat transfers and the water evaporates.
Remove the lid. Turn on the Instant Pot to saute and bring to boil. Once it's boiling, stir occasionally to reduce the fluids until the salsa is somewhat thickened.
Canning the Salsa
Clean your jars and lids.
Put the jars in your canner on the metal plate. Add enough water to cover them by at least 2.5 cm (1 inch). I use a juice jug to fill the canner sitting on the stove.
Once the water reaches a simmer -- 82 C or 180 F -- add the snap lids. Heat for five minutes. I use my meat probe to measure the water temperature.
Once your salsa is done, fill the jars using a plastic ladle, leaving 1.5 cm (half an inch) of space. Remove any air pockets with a plastic or rubber utensil. Do not use metal utensils.
Wipe rims and threads with a clean, damp cloth removing any food residue.
Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.
Return the filled jars back to the hot water and put on the canner's lid.