Instant Pot Canned Salsa

Don't ya just love this Instant pot by Pioneer Woman??? This is Vintage Floral...ooooh..I just love it in my shabby chic kitchen... The Instant Pot Pioneer Woman LUX60 is a 6-quart, 6-in-1 multi-cooker that functions as a programmable pressure cooker, slow cooker, rice cooker, sauté pan, steamer, and warmer.

I got mine at Walmart for 99.00. I have to be honest...the orange color in the flowers had to go...I used my Dremel with a sandpaper attachment and sanded off all the orange..I then used my pink auto paint and  clear sealer to paint over the bare metal areas...Sorry not sorry  Ree Drummond..

BEFORE

AFTER

Let me start off by saying....the USDA, as a result, has not tested the Instant Pot for food safety in pressure-canning. You can, however, do boiling-water(steam) canning.

Ingredients

• 1/3 cup fresh cilantro
• 
  
• 7 cloves Garlic
• 
  
• 1 3/4 cups Green bell pepper
• 
  
• 5 Jalapenos
• 
  
• 1 T. lime juice
• 
  
• 3 cups Onion
• 
  
• 10 cups Tomatoes

12 oz Tomato paste

16 oz Tomato sauce

2 1/2 tsp Black pepper, coarsely ground

2 1/2 tbsp sea salt

1/3 cup Sugar

1 1/4 cups Apple cider vinegar

2 1/2 tsp Cumin, ground

You can chop all these ingredients and combine for a chunky salsa, or pulse a few times in a food processor for a restaurant style salsa.. either way it is DELICIOUS.. 

Jar Preparation

*Sterilize mason jars and new lids in a pot of boiling water for 15 minutes. 

*Drain them on a paper towel and then immediate fill with hot salsa. 

*Wipe off the rims to make sure the lids will seal. 

*Put on the lids and screw them down.

Processing

1. Use the trivet to keep jars off the bottom which could cause breakage.

2. Make sure your Instant Pot is at the vented setting.

3. Make sure you use heated filled jars.

4. Higher altitudes  need to add 10 minutes to the process time.

5. Add a penny to the bottom of your Instant pot so you know there is still water in it, and it is boiling...the penny will rattle.

6. For a 6 quart size pot, I use 4 cups of water, plus a tablespoon of vinegar to keep my jars sparkling.

7. Push your steam setting

8. Once you see steam coming out of your vent set it for 35 minutes.

9. After the 35 minutes is complete press cancel.

10. Open your Instant pot lid so the steam is away from you.

11.Remove your jars and let cool on a towel or rack ...making sure all lids are sealed “pops” and is concave. 

Special Note:

4 pint jars fit perfect in my 6 quart Instant Pot as well as 13 (4 oz. ) jars  or 7 (8 0z) jars.

Please stay tuned for the video...

Homemade Pink Applesauce

The key to pink applesauce is in the skins...The redder the skin, the pinker the applesauce.I never peel my apples, it seems such a waste of great vitamins, and COLOR!

I use my vintage Osterizer blender that is comparable to a Vitamix, but a fraction of the cost. Mine was 8 bucks at the thrift shop, and you can still get replacement new blades. Trust me this thing will grind up a broom handle if you so want it to...lol

Apples, cored and quartered (skins on) enough to fill your kettle , or about 5 lbs.

Enough water to just cover your apples, I used 7 cups of water for 5 lbs of apples

You may add sugar to taste, I do not .

2 tsp. Sea Salt {I use Pink Himalayan variety}

1 Tablespoon orange zest {optional} 

I brought the apples and water to a boil in a large stock pot. I reduced the heat to medium and let the apples cook for 45 minutes, stirring occasionally. Using a ladle, I scooped the apples into the blender. You can use any setting you like, I pureed mine because the baby will be eating it. That is it EASY PEASY! 

Now you can serve it the way it is , refrigerate in a airtight container for up to a week, can it, or freeze it !