The tomatoes, onions, cilantro, garlic, and peppers bought at the bazaar last week were put to good use canning salsa. I must admit I was terrified to spear head my own canning project this year. Last year I was more behind the scenes on all the canning endeavors, not paying much attention to the science and mechanics of it all. But, alas, my canning buddies from last year are now in the states so I needed to figure it out. I invited two new friends along for moral support.
We fumbled our way through the process, asking ourselves whether or not to: heat the jars in the oven with water, completely submerge the cans in the water bath, and allow the filled jars to rest right side up or upside down. One of the difficulties of canning here is that it is so different from canning in the states. (Not that I have ever canned in the States!). Neither screw bands nor water baths are used in the canning process here. Screw bands keep the lids secure during the water bath. We decided to employ a water bath that did not completely cover the jars in case the lids weren’t sealed correctly. The lids popped up during the water bath and then while cooling indented back in. I’m not 100% sure that all of our choices were right but the jars appear to be sealed. If anyone sees a health risk in our future, speak now! Otherwise I’ll be blissfully ignorant and continue on to the next canning endeavor: apple sauce!