Seriously, these Ball electric water baths are the bomb!! Those spigots allow you to remove some of the water if you are changing jar sizes, You can fill right at the sink! They have auto settings to sterilize your jars, then remove them, fill the jars and set the water bath time!
Last weekend, I put up 12 quarts of tomatoes from the garden, the weekend before I put up 14 quarts of fresh peaches (I met up with The Peach Truck locally, giving me loads of Georgias finest!). This weekend, I am canning about 70 pints of salsa, filled with homegrown tomatoes, onions, peppers, cilantro and garlic!
When I first learned to can, everything was done on the stove top. I would have to use my big stock pot to sterilize all the jars, then cook the goods in the stock pot, then clean it to water bath my jars. And, I would have to keep a kettle of boiling water on the stove as I processed my product to be sure that the temps were regulated and that water did not boil off. With these Ball electric canners, they do all the work! I sterilize the jars while I am cooking on my stove. Then, after I fill my jars, I set them to desired time and off they go. I can walk away and not worry that water is going to boil off or that the temp will vary. This ensures a safer product!!
I purchased one last year, halfway through the season and loved it so much, I invested in a second pot this year. What took me two days to process salsa last season, took me less than a day today!!! My time is valuable and these are worth their weight in gold!
Bonus: You can steam veggies in these pots as they come with a rack designed to do so!
If you are looking for this machine, you can purchase yours here: https://amzn.to/4fQb3XO
In full disclosure, if you follow my link and make a purchase, you will not be charged a penny more, but I will receive a small commission. This helps me to do what I love and to bring you affordable classes.
Salsa recipe: (I make multiples)
10 cups of fresh tomatoes, peeled and cored. My favorites are Roma.
5 cups chopped bell peppers, seeded. (I use red and green)
5 cups chopped onion (I use red and spanish)
2 1/2 cups hot peppers (I used Habanero and Jalepenos, seeds and all)
1 Tbsp salt ( I use sea salt)
1 bunch fresh cilantro, chopped
3 cloves of garlic chopped
1 1/4 cups of lemon or lime juice. You need at least 5% acidity to be safe. I find buying bottled lemon and lime juice is the saftest. I use both as I like the added taste of the lime.
Combine all ingredients and bring to a boil. Turn heat down and continue to simmer until slightly thickened, about 10 minutes. Prep jars, fill and water bath for 15 minutes.
HINT: Depending on the type of tomatoes you use, if salsa will not thicken to your liking, you can add tomato paste. Choose a high-quality brand if you do.
One last note. God is good! I have had an abundance of potatoes (the Irish girl loves those), tomatoes, peppers of all varieties, onions, eggplant, zucchini, snap peas, beans and more this year!
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