CANNING RECIPES
FRESH GARDEN SALSA
Ingredients
7 cups of fresh tomatoes, peeled, cored,
seeded and diced
6 green onions, sliced
2 or 3 jalapeno peppers, diced
4 cloves of garlic, minced
½ cup of vinegar
2 Tbsp lime juice
4 drops of hot pepper sauce
2 Tbsp fresh minced cilantro
2 tsp salt
Directions:
- Sterilize canning jars and lids in boiling water for at least 10 minutes.
- Combine all ingredients in a large saucepan.
- Heat to a boil. Reduce heat and simmer 15 minutes.
- Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim.
Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Follow the instructions for “How to use the Pressure Cooker for CANNING” in this manual,
process filled jars for 15 minutes.
- When the unit has reached optimum pressure, it will begin to pressure-seal the mason jars.
The programmed time will begin to count down until it reaches zero.
- When time has expired, the pressure cooker will beep and automatically go to Keep Warm.
- The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker is Naturally
Releasing the pressure. (See Notes & Tips #5)
- Open lid once pressure has completely released.
- Carefully remove jars using special canning utensils or tools. CAUTION: Jars are hot!
- Set jars on a towel or cooling rack and allow to cool completely in a draft-free location.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
HOMEMADE DRIED APRICOT JAM
Ingredients
4 ½ cups of dried apricots
4 ½ cups of boiling water
1 tsp vanilla extract
1 1.75oz package of powdered fruit pectin
7 cups sugar
¼ cup fresh lemon juice
Directions:
- Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots,
remaining water, and vanilla extract in a food processor, working in batches, until blended
but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling.
Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot,
sterilized jars, filling the jars to within 1/4-inch of the top. Run a
- knife or a thin spatula around the insides of the jars after they have been filled to remove any
air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue.
Top with lids, and screw on rings.
- Place a rack in the bottom of the pressure cooker cooking pot and fill halfway with water.
Carefully lower the jars into the pot using a holder. Leave a 2-inch space
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