Frequently asked questions about home canning. Question: can I reuse my lids and bands? Answer: lids are for one-time use only. Bands can be reused. Question: how tightly should the bands be applied? Answer: fingertip tight - using just your fingers, the band should be screwed down evenly and firmly. Question: what should I do if bands loosen during processing? Answer: do not retighten bands after processing as it may interfere with the vacuum seal that is forming. Question: where is the best place to store my home canned foods? Answer: in an area that is cool, dry and dark. A temperature range of 50 degrees F to 70 degrees F is ideal. Question: how long can my home-canned food be stored? Answer: for the highest quality, use within one year. Fiesta salsa: For every 2 pints of salsa, you will need: 2 lbs fresh tomatoes (about 6 medium) to yield 4 1/2 cups finely diced. 3 tbsp vinegar (5% acidity). 1/4 cup Ball� fiesta salsa mix (mix well before measuring). 2 Ball� regular mouth pint (16 oz) Jars with lids and bands. Prepare fiesta salsa: 1. Prepare canner, jars, lids and bands according to manufacturer's instructions. 2. Combine tomatoes, vinegar and Ball� fiesta salsa mix in a large saucepan. 3. Heat to a boil. Reduce heat and simmer 5 minutes. 4. Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 5. Process in boiling water canner for 35 minutes, adjusting for altitude*. Quick tips: for a more robust flavor, add an extra 1 tbsp of mix. To make hotter, add hot pepper flakes or hot sauce to taste. Don't have fresh tomatoes? Use 3 cans (14.5 oz each) petite diced tomatoes. *Increase processing time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
Always refer to the actual package for the most accurate information