Ingredients
-
4
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
2
-
2
-
2
-
-
-
-
-
Directions
Pineapple Chili Salsa, Taken from a Ball canning booklet , Taken from a Ball canning booklet
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Steps
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1
Done
|
Prepare Stockpot/Canner and Jars as Directed in Ball Canning Directions. |
|
2
Done
|
Combine Ingredients in a Large Stainless Steel Saucepan. |
|
3
Done
|
Bring to a Boil Over Medium-High Heat, Stirring Constantly. |
|
4
Done
|
Reduce Heat and Boil Gently, Stirring Frequently, Until Slightly Thickened, About 10 Minutes. |
|
5
Done
|
Ladle Hot Salsa Into Jars, Leaving 1/2 Inch Headspace; Remove Air Bubbles; Re-Measure Headspace. |
|
6
Done
|
If Needed, Add More Salsa to Meet Recommended Headspace. |
|
7
Done
|
Wipe Rim; Center Lid on Jar and Screw Band Until Fingertip-Tight. |
|
8
Done
|
Process Filled Jars in Boiling Water For 15 Minutes. Remove Stockpot Lid, Wait Five Minutes, Then Remove Jars, Cool and Store. |
|
9
Done
|
Don't Forget to Check For Proper Seal Before Storing. |
