Canning salsa, stewed tomatoes, and spaghetti sauce is rather easy. Basically, cook your salsa, stewed tomatoes, or spaghetti sauce to taste. Make sure it is HOT HOT HOT (temperature). We let ours come to a low, rolling boil.
You'll also want to have a large kettle to sterilize your jars and lids in. Make sure the jars & lids are fully submersed. Some will tell you that you don't need to boil your lids as long as they're new out of the box. We do anyway.
Have a good set of tongs or two to grab them and turn them as necessary. We let the water in that kettle come to a boil and we let ours go for a good 10-15 minutes.
We then carefully pull out the jars and lids and set them upright on a dishtowel. Then, using a canning funnel, we pour in our piping hot (salsa, stewed tomatoes, or spaghetti sauce). Using a clean, dry towel, make sure to carefully wipe the rim of the jar to remove any spatters. You want CLEAN contact with the lid. Then, put your lid on, and tighten the ring on nice and tight. When finished, we like to cover our jars with a dry towel. Then, just let them sit.... After a long while, you'll hear some "popping." Those are the seals on the lids (that's a good thing). Try not to press down on the lids to make them pop. Let it happen naturally. We let ours cool overnight. Then, the next morning, we check them to make sure all the lids have popped.
It's also a good idea to use a Sharpie to write the date on the lid (after they've popped).
That's really about it! If you decide to can other things (like green beans and such), be sure to read up on each recipe, as you need to go with pressure canning for some of those - (which does cook whatever is in the jar). And cooking times will vary depending on the food.
Last edited by nofeargardener
on Thu Aug 04, 2011 2:39 am, edited 1 time in total.