no neither everybody whoa no easy already of course it's noisy what am I talking about Oliver so today I'm going to be making salsa so peach salsa is relatively easy to make the only thing about it Dolliver with a acorn you go say hello here boost YUM so it's pretty easy to make the only thing about it is it's a little labor-intensive just because there's a lot of chopping involved you have to chop your tomatoes into little pieces and your peaches into little pieces the very first thing that you're gonna have to do is blanch your peaches and blanch your tomatoes and the reason that you do that is so that they're super easy to peel basically what you do is you take your tomato or your peach or whatever and you boil it for two minutes and some really really really hot water doesn't have to be totally boiling but super super hot and I use you see my canner that I already have preheating to put the jars in I use that to do my because that to do my my blanching in so that's what I'm gonna do right now get those in there and and then you want to dunk them into cold water if your water is super cold then mine is because of the spring water but if it's not super cold then you want to make sure they add some ice to it just to make sure it's really really cold and make sure it maintains a cool temperature while they're in there because it'll heat up as you're putting the boiling fruit and vegetables in there just make sure it stays cool so I'll get to that I Stella peach you slotted spoon to take them out and stick them into your sink of cold water okay there goes my timer so I just take them out and put them in you want to make sure you just put all of your stuff back in your counter so it's ready to go [Applause] crank up your heat there then just let these cool off suit this water is already warmed so I'm just going to drain a little bit out and add some more cold water back and while all of this is going on I am going to get some more water boiling and add in my lids and my rings oh I've showed this in my other video but I'll show you again these are little snap lids and they have a rubber ring around right here and I boil these one to sterilize them and then also just to soften up the rubber ring a little bit you don't really have to do this because most things you're gonna be boiling for long enough that they're gonna sterilize in Jeepers fumble fingers today in the counter itself but I just do it it's kind of a habit for me but I just do it anyway because I figure extra sterilization is not going to hurt when it comes to canning so I'm just gonna put my lids in there and this is the brand of lid I have always used and they are awesome and these ones are also bpa-free most lits that you're gonna buy these days are bpa-free I think they started doing it last year or the year before because I had actually phoned to the company to find out I had a lot of these stored whether they were bpa-free or not and the ones that I had stored were not unfortunately but one of the things that they said and I did some further research into this is when you're canning your you have there's a space between the lid and your actual product itself so the area that had the BPA on it was not actually touching the food so yes it's going to come into contact with it as it's like boiling and heating up and bubbling inside of the canner but after that it's not actually resting I'm like not like the tin cans that you buy from the grocery store that are actually lined with a plastic light layer on the inside and and on the lids where it's sort of touching all over the place I think there's a lot of companies you can get bpa-free cans as well that are like not lined or lined with something that's bpa-free but anyway these lids that's a long-winded X plus X plane of violence these lids are bpa-free so I'm going to put those on here and your rings you really don't have to sterilize because the Rings don't come in contact with the food at all but I just do it because again why not right so with salsa you're actually doing something that's called hot packing that means that the product that you're putting into your jars are hot already so I have a big pot here that I'm going to be doing the cooking in so make sure you just have that ready and have that sitting on the stove and now I'm going to peel these Tomatoes which it probably is my least favorite part and peaches of this whole entire thing usually these are so well blanched that it's not really necessary to use like a paring knife but all you have to do it well let's see you can see that it just basically peels off with your hand so you just peel it off I just see I either have a bowl think I have Liam running by being silly too I'll just have a bowl sitting beside that I just put my skins and my pits and everything in another thing I'm going to mention is that to use firm peaches because you want them to be able to cut into nice little cubes so you can see that so that's just a peeled peach unfortunately this pretty color doesn't stay it Blanche is out but it looks pretty right now so that's how you want it to look alright so now we're getting to the chopping part of all of this what is going to take my big pot whatever it is that I'm going to be cooking my salt in and I just put it right into the sink beside where I'm gonna be working and then I set up you can see here I set up my cutting board and my knife my bowl to put everything in and then my pot whatever it is that I'm needing to show up so the things that I'm going to be chopping here are cilantro and jalapenos so for chopping my jalapenos I use gloves I have done it without gloves before and I would not recommend it because you do end up with your fingers kind of the skin peeling on them and then being a little burnt one of the things about chopping particularly something like cilantro is that you want your knife to be sharp just makes it so much easier I found this little sharpener wonder if you get to see this here I don't know if that's where he or not anyway so this is a Lansky sharpener it has this actually has like a lifetime warranty and it works extremely well so what you just need to do is and it's super simple to use you just run it along here four times so there's two parts there's like a rougher one and then a fine ceramic one so I just run it along here four times run it along here four times and it is good it's actually amazingly sharp it's super effective so this is a great kitchen tool I would recommend this one for sure okay so for chopping up your Tomatoes just do it in half like that and you can use a paring knife for this which I probably should be juicing but I'm not and then I just throw them in the sink and then scoop everything out after so you just have your tomato and then you want to do it into chunks whatever everybody likes their salsa differently some people like it with big huge chunks in it I like it about like this that works for me you can just put it right into here so you'll want to chop up your tomatoes and your peaches first and get them all into your pot one of the tips that I use that just really works really well is when you take your cutting board now my hands are all covered in tomato juice if you take your cutting board and you put it beside your sink and then you just stick something underneath it in this case I just used a cloth and have it tipped sideways a bit that way when you're cutting on it everything runs into the sink instead of all over your counters these little troughs that are in cutting boards often fill up really really quickly and they're not really effective so if you do it this way really well [Applause] [Applause] we only need a cup of cilantro for this recipe so this is probably gonna do that so with with herbs you guys probably know this but if you just bunch them up this way this recipe calls for eight of these which seems like you know jalapeno pepper so it's gonna be hot right so it seems like that's gonna make a really really hot salsa but it's the seeds in how you know that gets the keys so I don't actually even add any of the seeds into it because we like our salsa really mild or at least I do in the kisssss team my husband likes it pretty hot so sometimes I'll do a couple of hot jars for him but yeah so if you just add the meat part of the vegetable in there and not the seeds then you'll be okay for heat so I'm now going to be chopping up my jalapeno peppers these I'm using gloves so these are called nitro gloves they're actually from my husband's shop they don't have latex in them so they work for people that are allergic to latex I'm going to be just using the outside part of the jalapeno pepper I'll show you the inside so you can see the inside of the pepper that this is the really hot part this part isn't that hot not on jalapenos anyway but the seeds are super hot so for our kids we have lots of young kids and they don't like the heat in their jalapenos are neat story in their salsa so I just take all of the seeds out and you can just usually just stick your thumb in there and pop them out and you want to use gloves because the jalapeno seeds the oil that's in them or I guess the juice part of the jalapeno so there you go so there's one without any in it are can actually burn your skin and I've done it before when I was younger and I just thought wow whatever I'm not going to use gloves I I actually did burn my hands you don't notice it really right away you notice it later on in the day so I'm gonna chop up these jalapenos so there's eight for this one remove all the seeds and then put the chopped them up into really really fine I'll show you here so I'm going to chop these jalapenos very finely you have to be a little bit careful with the gloves because we're not you know a lot of people you're not used to the feeling of them so you don't have as much dexterity so just be careful just be aware of that so if you're a chef you can probably whip through here and do this really quickly I am NOT a chef so Cates over here cutting up our red peppers and our red there we go oh yeah perfect a red sweet onion do you see how to YouTube Kaitlyn hi she's got blue hair today there we go okay so Kaitlyn has the onions all chopped up bite-sized bits throw those in there add more color to this gorgeousness and then I am chopping up the garlic and as you can see this is elephant garlic it's really really fresh and awesome mmm they're huge and this actually this recipe only calls for six cloves but these are such monster cloves I'm just gonna use three I like garlic but I don't want it to be too overpowering okay so we're just about done chopping up Kate's just finishing up with the onions over there and the garlic and you can see in this look at how beautiful that looks it's gorgeous salsa is one of my favorite things to make just because it looks so beautiful and smells heavenly so now I'm going to add the honey there's four tablespoons of honey for this recipe I will of course leave the recipe for you link to the recipe I use it I think this I got this one off all recipes or something like that but anyway I'll leave the link below they're all if you look up a peach salsa recipes they're all pretty much the same just variations on the same theme and then my vinegar I'm using pickling vinegar so we need what was it so we need 1 cup of vinegar this gives it a little bit of a kick increases the acidity it's important when you're canning to make sure that you do follow the recipes they'll usually tell you whether you can double or triple the recipes but some of them are super sensitive and if you start messing around with the amount of acidity amount of sweetness that's kind of thing then you can you can actually create a product that is not safe to consume so with salsas you can double triple quadruple do whatever you want with it just make sure that you keep your measurements exact so we'll give this a stir oh my goodness the smells so good all right so just add it in the last ingredient which was the garlic and so I'm gonna give it a really good stir and then we heat it up until it is at a simmer so I'm just gonna give this a taste you can actually take a bunch of this out and save it for your supper or for a snack because it is really good fresh too so let's try YUM well there's the perfect amount of heat in there this recipe does call for cayenne pepper as well but again I don't like mines hot so this is delicious oh my word now I'm going to bring this over you just have you guys look at this can you see that isn't that gorgeous looking so beautiful okay so I'm gonna put this on the stove on medium and just heat it up and heat it through just till it starts to simmer I should mention I mentioned this in my other video my peach video but you want to make sure that your jars are sterilized so I washed my jars with hot soapy water we don't use a dishwasher but you can put them in the dishwasher and then just run them through till they say sterilized but you can also put them in the oven at 170 for an hour and mine have been in their heating up and after an hour at 170 then they're sterilized so that is yeah so you just want to make sure like with anything anything that you're doing in the kitchen that has to do with food preserving make sure everything's clean make sure your stuff is sterilized and make sure you're following the recipe and you should be okay in all my years of canning I've never had an issue so I've had a few jars that you know I'll pull off the shelf and it's like okay something's wrong with that so I'm not gonna eat that but if it smells bad looks bad yeah you know even just makes you like look at it go I don't know something doesn't seem right about this just it's not worth they just don't eat it toss it and and yeah and just move on because it's just not worth the risk but I've been canning for 20 years and I've probably lost I don't know not a lot like maybe a jar every year out of the hundreds that I do that you know where something just seems like okay that's not quite right with that but other than that yeah it's Cannings pretty safe if you follow the instructions I'll put some links below to some websites that you can go to to get specific instructions about what safety can with the water bath canner which is what I'm using over here what you need to count with the pressure canner and times and that sort of thing this it's a super high acid recipe so it doesn't actually have to process for very long I'm heating it through now and you're putting it in my sterilized jars and then it only processes in the water bath counter at a boil for 10 minutes the outer boil part is important because you'll lift your lid off you'll add all your jars and the water will cool down you need to wait till it comes back up to a boil again and then start your timer at that point so it needs to be ten minutes from the point that it starts boiling and for this particular recipe and then it's done so I am going to be using where's my jars I'm using port jars just because we go through a lot at one time so doing it in a pint isn't really doesn't really work for us I always do a couple of pint jars just to give away as gifts to people so I'll probably do that again this time as well but mostly we use the quart jars once it cooks up it can be a little bit runny so you can either choose to cook it down but I just don't like everything to get really mushy so I don't like to do that to just get rid of the extra liquid or you can use a slotted spoon when you're scooping up and that's what I do and then I can just choose the amount of liquid that I want to have in mind [Applause] and my sterilized lids and ranks when you put your rings on you just want to do them so that they're what's called finger tight just like that you don't want to really really reef it on because you're actually gonna take these off when these are finished processing okay so all our jars are in here and I am just letting us sit in here so that these have a chance to expand so they're not going to crack when I dumped them in the really hot water so I'll just leave them here for a couple of minutes okay now we're gonna lower it in and you want to make sure that this is covered by two inches of water so as you can see a lot of this water has evaporated away so I just use a gallon jar with hot water in it to fill it up okay so my mom had to take sound driving and I had to do the camp now so I just turned off the counter and then to accept five minutes and this takeovers to Medellin Kait kindly finished my caning up for me this is actually a couple of days later because I completely forgot to film the end of this video so canning peach salsa is done and I have tried this and it was delicious it turned out really well I just wanted to show you guys this one thing you can see the lid here I haven't taken my rings off yet but you see how if you push down on this it's solid that's showing that it's sealed if it's gonna make like a clicky sound on Uhler like a Pocky sound then it didn't seal or if you touch it and then it pushes down and then is solid then that also means it didn't seal on its own so you want to just put that one in your fridge and use that one up right away you can click the description box below to get a link to this recipe that I use for this peach particular peach salsa but like I said you can just look up peach sauce online and you'll get tons of recipes and they're all pretty much the same I'll also put a link there to some safe canning guide website so you can go check out safe ways to can and like I said it's not like rocket science if you follow the instructions and you make sure that you don't mess around with your with your recipes you're usually pretty safe just use common sense about it that would be my best advice if you guys like this video please give it a thumbs up and share it on your social media platforms and also leave me a comment below if you guys have any questions about canning and I'll do my best to answer them thanks for watching everyone bye