Canning Pico De Gallo

I am getting ready for that time of the year when I have more fresh veggies, than I can cook or eat raw. That is when I kick into high preservation gear, ending up canning raspberries or dehydrating fresh cranberries or even freezing tomatoes. Next on the list, we will be looking at canning pico de gallo.

Although, this is essentially a form of salsa that should be enjoyed fresh. When it comes to canning we are going to have to cook it or else someone is going to end up with a terribly sore tummy. One other recently discoverd fun fact, it turns out when translated from Spanish into English Pico De Gallo, means ‘beak of the rooster’. LOL Here’s one of those names which has absolutely nothing to do with the ingredients that go into the recipe, but I should admit that it sounds super cool.

Canning Pico De Gallo
Photo credit: redfarmhouse.blogspot.com
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Here’s What You’ll Need:

Dice and cut your veggies as you normally would, then allow them to sit in your fridge overnight. The next day give them a good rinse with a mixture of vinegar, sugar and water. Transfer into your large stockpot and leave to cook. Ladle the hot mixture into the jars, wipe the rims with a damp cloth before screwing on the lids.

Process in your water bath canner, lift using your jar lifter. Leave to cool and seal on your kitchen counter. I just like to leave my jars on there overnight and when I get up in the morning they are usually all sealed. If you like it hotter, don’t be afraid to add a little more hot sauce or jalepenos. You can even split the original mixture and can some hot and the rest mild.

You can follow step by step instructions on the Red Farm House blog, here…

Canning Pico De Gallo Recipe

You can watch the video below on Pico de gallo recipe…

You can watch the video on how to make Pico de Gallo…

You can watch the video on Salsa Fresca Sause (Pico de Gallo) Recipe…

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