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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 5/17/13 8:42 A
How to Make Yogurt in a Mason Jar
I know this isn't a canning recipe, but I didn't know where to put it for safe keeping !
Friday, May 17, 2013
From Prairie Homestead There are lots of reasons to make your own yogurt. But the most important?
It’ll make you feel like a homesteading rockstar.
Oh yeah.
Okay… so maybe that isn’t the *most* important reason, but it sure is fun.
And besides the rockstar-thing, homemade yogurt is super nutritious (hello probiotic-goodness without all the flavorings and additives…) and pretty darn frugal, too.
There are a million-and-one ways to make yogurt, and everyone seems to have their favorite method–Crockpot, yogurt maker, etc
I’ve tried a bunch of different methods, but I’ve settled on the one I’m sharing today. It’s the simplest one I’ve found (in my opinion), and I like that I don’t have to wash out my big ol’ stockpot or Crockpot when I’m done.
I like to make a gallon of yogurt (4 quarts) at a time since it stores for a long, long time without going bad. If you don’t want to make quite that much, the recipe can easily be halved or quartered.
How to Make Yogurt in Mason Jars
Supplies: ◾Large stockpot ◾Four quart-sized glass canning jars with lids ◾A thermometer (optional- see note below) ◾A small cooler
Ingredients: ◾1 gallon milk* (see note below) ◾8 Tablespoons of plain yogurt containing live, active cultures
Instructions:
Fill all four jars with milk, leaving a little room at the top– (around 2 inches). If you don’t have canning jars, you can use other repurposed glass jars instead. (It has to be glass- no plastic allowed!)
Place all four jars in the stockpot, and fill the pot with water. I usually shut it off when the water is about 3/4 of the way up the sides of the jars. If you are concerned about the jars rattling and breaking, you can place a small dishrag in the bottom of the pot before you set the jars inside.
Set the pot on the stove and bring the water to a boil. Allow the pots to simmer until the milk in the jars has reached 180-185 degrees F. (If you don’t have a thermometer, just look for a “skin” to develop on the top of the milk.) If the milk goes beyond 180 degrees, don’t worry- it’s not the end of the world.
Carefully remove the jars from the pot (HOT!) and allow them to cool down to 110-120 degrees F. Now there are several ways to accomplish this. Some folks advise sticking them a sink filled with cool water, but I’ve found that leads to a lot of broken jars… So instead, I take the lazy way and just allow them to sit on the counter until they have cooled. I loosely cover the jars with a lid and let them sit for 30-60 minutes (I want the heat to be able to escape, but I don’t want dust/dirt/bugs getting inside.)
Check them periodically with your thermometer and give the milk a stir to mix up any hot spots.
If you don’t have a thermometer– just feel the outside of the jars. You want them to be warm, but not too hot to touch. You are going to innoculate the milk with a live bacteria, and the bacteria likes warmth. However, too much heat will kill it– so anything that is too hot for your hand is probably too hot for the bacteria as well.
Once the milk has cooled sufficiently, gently stir 2 Tablespoons of yogurt into each jar and cap the jars (I never really measure– I just eyeball it…). Now, the incubation process begins.
There are a lot of different ways to keep your yogurt warm. Some folks like to stick it in their oven and leave the light on, but that is a recipe for disaster at my house. (I can be scatterbrained sometimes…) Therefore, I prefer the cooler method.
You’ll need to keep the yogurt at 110-120 degrees while it incubates, and the easiest way I’ve found to do this is to place the jars in a small cooler, and then fill the cooler with warm water. You might need to replenish/reheat the water once or twice throughout the process, but for the most part, it works pretty darn good. Just make sure to keep the cooler in an out-of-the-way place and don’t bump or move it.
Allow the yogurt to incubate for a minimum of 8-12 hours (I generally start my yogurt around 9 am, and then remove it from the cooler right before I head to bed). You can leave it longer if you like, but the longer it sits, the tangier it will get. Once the incubation process is complete, remove the jars and place them in the fridge. Allow the yogurt to cool completely before eating (it will thicken a bit as it cools).
Eat plain or flavor it to your liking. Our favorite toppings are fresh fruit, maple syrup, raw honey, homemade jam, or nuts.
Homemade yogurt is also splendid in smoothies, or use my soft-cheese technique to make yogurt cheese and whey (and we all know there are lots of things to do with whey!).
Kitchen Notes: ◾Use the highest-quality milk you can for this recipe– however– it does not have to be raw, since you are “cooking” the milk at the beginning anyway. Raw yogurt is a tricky topic, as it tends to be pretty runny. My family prefers thicker yogurt, and since the bacteria that is added to the milk gives it a probiotic-punch, I don’t feel bad “cooking” it in this one application. ◾Goat milk can be used for this recipe– but be forewarned– goat yogurt is peculiarly runny as well. You can add a variety of thickeners to goat yogurt, or try straining through cheesecloth to remove some of the whey. Or, just drink it if you don’t mind it being a tad on the liquid-side. ◾Some yogurt methods say to sterilize all equipment before starting the process, but I usually don’t… Maybe I’m really living on the edge, but I figure the boiling process is good-enough for my already-clean jars. If you are nervous, then feel free to sterilize first. ◾You can purchase specific cultures for making yogurt, and those work fine as well. I prefer using high-quality yogurt from the store as my starter culture, since it’s easier to obtain. Just make sure the carton specifies LIVE ACTIVE CULTURES. Some of the more processed brands do not contain live bacteria and they won’t work for this recipe. A big carton will make many batches of homemade yogurt, and you can freeze the rest in ice cube trays to keep for later.
Gosh She Sure Writes a Great Blog !!!!
Thank You for reading My Blog and Enjoy Your Yogurt !!!!
Here's the link to the Original Blog...Do check out her site for some other Great Ideas....
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 5/15/13 7:46 A
canning asparagus
just cut up any asparagus you have to place into jars and can. Just make sure to discard the thick, tough portions.
canning asparagus
If your asparagus has not already been washed, then before you cut it soak it in ice water in your sink for a few minutes first.
Place your jars, lids, and screw bands in the dishwasher to sterilize, and put your pressure canner on the stove to start the water heating up.
While you are cutting up the asparagus put a tea kettle of water on to boil, or fill a large sauce pan with water and bring it to a boil.
After you have packed the asparagus pieces into a jar, pour the boiling water into the jars, leaving 1 inch head space. Use a plastic utensil such as a narrow spatula to run around the inside of the jar to remove any air bubbles. You can add 1/2 tsp. salt for pints or 1 tsp. salt for quarts, but that is completely optional.
Wipe off the rims of the jars with a clean towel and place lids and rings on jars.
Bring pressure canner to 11 pounds pressure and process 40 minutes for quarts or 30 minutes for pints.
Let pressure canner completely release pressure before opening it to remove jars. Let jars cool on a towel on the kitchen counter. These can be stored in the pantry for at least a year.
I'm not sure why I haven't shared this sooner since making homemade buttermilk is about the easiest thing to do. Really! And if "easy peasy" isn't enough to entice you to try making your own, you should know that you'll save money, too, which is always a good thing. :)
Why use buttermilk?
Let me begin by saying that there is a definite difference between old-fashioned buttermilk and what is commonly known as buttermilk today. True buttermilk is the leftover liquid when making butter from cream, while modern buttermilk (what is available at the grocery store) is made by adding lactic acid bacteria to pasteurized-homogenized milk and allowing it to culture. I've used both and still have a lot to learn, but one thing I know for sure is that buttermilk is good for you because, like yogurt and kefir, buttermilk is a probiotic food that helps keep the digestive tract healthy.
The lactic acid in buttermilk makes it perfect for soaking grains as it neutralizes the phytic acid which improves digestibility and absorption of nutrients. In fact, I use it to soak oats overnight for our version of "instant" oatmeal. Some people including my sweet mother-in-law drink buttermilk straight, but I just can't bring myself to pour a glass. Perhaps it's an acquired taste and texture thing...
And although I'm not a southern girl (I did spend almost a year and a half in Austin during the early 80s), I love using buttermilk to make light and fluffy buttermilk biscuits, pancakes, muffins [cornbread muffins & buttermilk muffins], and, of course, our homemade buttermilk Ranch dressing -- yum!
Ready to try making some for yourself?
Easy Peasy Homemade Buttermilk makes just under 3 cups
2/3 c. cultured buttermilk 2 c. milk (whole organic milk or raw milk) 1 quart sized mason jar w/ lid
Measure cultured buttermilk...
Pour into a quart sized mason jar along with 2 cups milk. Screw on a lid and shake to blend. Allow to culture in a warm place for 12 - 24 hours (I set my jar next to my Bunn coffee maker since it's always warm).
Check by tipping the jar; if it's nice and thick and leaves a film on the jar when tipped back, you'll know it's ready. Open the jar and sniff -- it'll smell just like buttermilk...because it is. :) Store in the fridge and be sure to make up a new batch before you run out. If you do forget and get really low, you can cut the recipe in half (using only 1/3 cup buttermilk and 1 cup milk) and then use 2/3 cup from that batch to make another one. See? Easy peasy. :)
Visit our Homemade Pantry page for more "healthier version" ideas -- save money and avoid all those nasty artificial ingredients by making your own!
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
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12.75
25.5
38.25
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JENNYFAYE55
SparkPoints: (4,084)
Fitness Minutes: (984) Posts: 146 5/8/13 8:59 A
Canning dried beans- I do NOT soak prior to canning. I just pick through them and rinse just enough to feel like they are clean.
Here's the basic recipe...
Put 2/3 cup in a jar... dry, sorted, rinsed, not soaked because I don't want them to swell yet.
I put 1/2 tsp salt in each jar and whatever spices I want for whatever kind of beans I'm making.
I add enough water to leave a full inch of headspace.
Seal with hot caps (cold rings).
Pressure can with 10 minute vent, 75 minutes jiggling, natural cool down.
They turn out perfect. So you can literally do a jar or jars of beans on the spur of the minute if you see you have space to add a jar when you are canning something else with that time requirement.
I keep jars of beans on hand ALWAYS. I can't see paying a dollar or more for a can of beans when I can make four pints for about a dollar! Plus these jars are COMPLETELY full at the end and you aren't paying for a lot of watery, over-salted beans. (But then, I'm preaching to the choir, aren't I?)
I am thankful.
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JENNYFAYE55
SparkPoints: (4,084)
Fitness Minutes: (984) Posts: 146 5/8/13 8:50 A
On the canned pork and beans, I use turkey ham rather than salt pork and it saves a few calories.
I want to try the dilled asparagus and/or beans. That's going on my to do list. The recipe is similar to how I can brussel sprouts.
I am thankful.
current weight: 163.8
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 5/4/13 7:20 A
From Martylynn...
I found this recipe years ago in an old canning book of my mother's.
Dilled Asparagus or Green Beans
2 lbs trimmed asparagus or green beans 1 tsp. ground red pepper 4 cloves garlic 4 tsp. mustard seed 4 heads dill (I use tsp. dill seed each jar) 2 cups water 1/4 cup salt 1 pint vinegar
( I seem to run short of the pickling solution (vinegar, salt, water) so I make 1 and 1/2 the recipe)
Pack trimmed asparagus or stemmed green beans uniformly in hot, sterilized jars. To each pint add 1/4 tsp. red pepper, 1 clove garlic, 1 tsp. mustard seed and 1 head of dill.
Heat together water, salt and vinegar. Bring to a boil; pour over asparagus or beans.
Seal at once. Makes 4 pints.
I also learned through experience that when you live at a higher altitude things seal differently! Some of my jars didn't seal! I would recommend a 5 minute boiling water bath for under 1000 feet elevation and 10 minutes for above for the pickled asparagus/bean recipe. I took those minute amounts from a dilly bean recipe on the canning site. Enjoy!
Recently I have become very interested in food storage. In the past couple of weeks I have been doing a lot of reading about canning beans, and I found this great recipe for canning pork and beans. This recipe is definitely a keeper.
If you are working on food storage, then one of the items you might consider stocking up on is navy beans. I bought a 25 pound bag of navy beans for about $20 at my local Cash and Carry grocery wholesaler. I store the beans in a food grade 5 gallon container.
I used navy beans to prepare this recipe, but you can use any other beans you have, such as Great Northern beans or pinto beans. This recipe yields eight pint jars of pork and beans. Ingredients: 2 lbs. navy beans 1/4 c. brown sugar 2 medium onions, chopped 1 tsp. yellow mustard 2 tbsp. molasses or honey 2 (15 oz.) cans tomato sauce 3 c. water 1 tbsp. salt 8 pieces bacon or salt pork Sterilize your canning jars (8 pint jars or 4 quarts) and start heating up your pressure canner (beans have to be pressure canned). Place 1/2 c. dry beans into each jar. They do not need to be soaked first, but rinse and sort through them first. Next divide up the onions evenly among the jars. Add a piece of bacon or salt pork to each jar.
In a sauce pan, combine mustard, molasses, brown sugar, tomato sauce, and water. After the mixture comes to a boil, carefully ladle 1 c. of the sauce into each jar. Fill the jars with additional boiling water, leaving 1 inch headspace. Wipe the jar rims with a damp towel and place the lids on jars. Process jars at 10 pounds pressure for 75 minutes for pints or 90 minutes for quarts. I was so excited to try these beans that I had to open one of the jars the day I canned them. They are delicious. The beans turn out nice and soft, just like the beans from the store. They are so easy to make, I will definitely be making them again. These jars can be stored for a year or more in the pantry. New to pressure canning? Here are some basic beginning instructions for using pressure canners.
I can't wait to try these...We Love Beanies and Wienies !!!
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
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25.5
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FLOWERDALEJEWEL
Posts: 27,606 4/22/13 8:02 A
STRAWBERRY SAUCE/TOPPING
4 cups mashed or blendered strawberries 1/2 cup granulated sugar 1/2 packed brown sugar grated rind and juice of one lemon 1 tablespoon fancy molasses (I used treacle) 1 tablespoon raspberry wine vinegar (I used balsamic vinegar)
Sterilize bottles or jars according to specifications.
Add all ingredients into a pan and bring to the boil. Turn it down to a rolling simmer until sauce is as thick as you like. Taste and adjust the sugar (could be a little tart) making sure you have dissolved the sugar. Pour sauce into bottles or jars and put lids on immediately. If you wish you can process in a water bath for @ 15 minutes.
Peace and long life - Jules
Team Leader Rescued/Adopted Dog and Cat Lover's Team
This is made with the leftover plum flesh when making Plum Cordial.
Process the plum flesh until it is smooth.
Place equal parts plum flesh and sugar into a pan, on medium heat and stir until sugar has dissolved. Bring to the fast simmer and simmer, stirring until it reaches 105 C (220F) or until setting point has been achieved.
Peace and long life - Jules
Team Leader Rescued/Adopted Dog and Cat Lover's Team
2 kg (@4 1/2 lbs) plums, pips removed 600ml (@20 oz) water
Put both ingredients in pot, bring to the boil then simmer until very soft. Strain in either a strainer or a muslin bag.
For every litre (35 oz) add 700g (25oz) sugar cook for approximately 5 minutes until it starts to become a little thick, bottle into sterilized bottles.
Keep the plum flesh left over to make a Plum Cheese or Spread
Edited by: FLOWERDALEJEWEL at: 4/23/2013 (04:07)
Peace and long life - Jules
Team Leader Rescued/Adopted Dog and Cat Lover's Team
1 Tsp Oil 2 Garlic cloves crushed 1/3 cup Balsamic Vinegar 1 Bay leaf 4 Large Red Onions sliced or chopped finely 2/3 cup Brown Sugar 1/2 cup Red Wine Vinegar Salt and Pepper
Cook onion in oil slowly until soft (it should not brown). Add remaining ingredients, bring to a fast simmer stir and reduce heat and cook uncovered for @ 20 minutes or until liquid has reduced to your liking. Taste and adjust seasonings and perhaps sugar if it is too vinegary. Spoon into sterilized jars and seal while hot.
Peace and long life - Jules
Team Leader Rescued/Adopted Dog and Cat Lover's Team
SparkPoints: (9,414)
Fitness Minutes: (494) Posts: 86 3/19/13 4:30 P
Lemon Lily what is the recipe for your dried tomato Jam? It sounds so good!!!
Some mornings, it's just not worth chewing through the leather straps.
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FALLENSHORT
SparkPoints: (9,414)
Fitness Minutes: (494) Posts: 86 3/19/13 4:28 P
Gemini Sue, if there's meat or legumes or something like that you have to pressure can it 10 lbs for about 75 minutes, I think. What you do is pick the ingredient in the soup that needs to can the longest, usually pressure cook. At least that's what I was told to do. Anyone else?
Some mornings, it's just not worth chewing through the leather straps.
Pounds lost: 5.0
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 3/17/13 7:12 A
As of today, this thread is now a Canning Recipe Thread... Please post your Canning Recipes Here !!!!
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
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12.75
25.5
38.25
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GEMINISUE
SparkPoints: (58,737)
Fitness Minutes: (55,609) Posts: 5,700 1/20/13 5:19 P
I cooked Bob's Red Mill Vegi Soup Mix in my crockpot, now I want to can it in quart jars?
Water Bath? how long, since it is cooked & still on, so hot? or can I put in jars add lid & ring and let seal?
Can I also make in canning jars not cooked first, how long? I have another 28 oz bag.
thanks Linda
Edited by: GEMINISUE at: 1/20/2013 (17:21)
I live in the EST, posted for need of challenge leaders.
Ohio is the state I was born in, raised in, and lived in all my life!
Enjoy Life to the Fullest!
Live Each Day!
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 10/27/12 8:59 A
Good Morning... I have never tried it but many here have. I have often thought about it, but I can't remember ever eating meat out of a can and liking it... OOPS, I do like canned chicken (Like tuna). I make chicken salad out of it. OK...I guess I should try canning chicken. Yes, You MUST use a pressure canner. Here's a link for EHow... www.ehow.com/how_2106132_can-meat.html Be sure to keep scrolling past the directions for Tips and Other Ideas....
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
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PICTUREME40
Posts: 2,422 10/26/12 6:55 P
Hi Has anyone canned meat. I assume you would have to use pressure cooker but have never tried it.
pictureme101
"Feel the fear and do it anyway!"
"This isn't forever!"
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LEMONLILY
Posts: 17 10/17/12 12:45 P
The "fresh" veggie type of bruschetta is way different (and super yummy), but there are lots of tasty versions of this that you can preserve in jars.
I have a (canned) sundried tomato "jam" that has caramelized onion in it. It's very rich, and even though it's on the sweeter side, it's definitely a sweet-savory spread that is great baked on baguettes topped with parmesan cheese. Try a bit of pesto spread on the bread first to give it a nice kick.
Also, roasting halved cherry tomatoes with a drizzle of EVOO, a dash of salt, and a pinch of brown sugar @ 325 for about 40 minutes (I think...just keep an eye it) is great on bread, topped with fresh basil - and is great preserved also.
Hope this is helpful to you.
JCERNEK
SparkPoints: (778)
Fitness Minutes: (135) Posts: 32 9/18/12 1:22 P
thanks for your help gem, i kinda thought so. maybe i'll make a small batch and cook it to see how it would taste, and if its not to bad, it do it. i'll let you know how it comes out. thanks again!!
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 9/18/12 7:14 A
Good Morning Jane and Welcome to the team andCanning !!!! Gosh, I don't think that the integrety will be saved by canning it. Everything must be hot so it will lose it's freshness.
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
0
12.75
25.5
38.25
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JCERNEK
SparkPoints: (778)
Fitness Minutes: (135) Posts: 32 9/17/12 10:23 A
hi guys, i'm new to the group, and to canning. my name is jane. two years ago i made beach plum jelly, and it came out real nice, very tasty. but now i would like to put up some bruschetta. as i'm sure you all know, this is a raw product, and i believe i would have to cook it in order to can it, and i dont want to ruin to integrity of the salad by doing so. is there any way around this?
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ROSALIEESTHER
Posts: 4,562 9/6/12 10:28 P
There is so much knowledge in this team. Wonderful.
Team Leader McDougall Plans Co-Leader Breathing for Health Team
"What's so funny 'bout peace love and understanding." Elvis Costello
"A bear, however hard he tries, grows tubby without exercise." A.A. Milne
"I think I can. I think I can. I think I can." The Little Engine Who Could
current weight: 170.0
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DLYNN46
SparkPoints: (1,620)
Fitness Minutes: (700) Posts: 108 9/6/12 10:49 A
Thanks for the information Patti!
Dawn
Dawn
"There are two kinds of people in the world: those who make excuses and those who get results. An excuse person will find any excuse for why a job was not done, and a results person will find any reason why it can be done. Be a creator, not a reactor."
- Alan Cohen
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 9/6/12 7:07 A
Good Morning Dawn ! And Welcome to the Team !!!! I freeze my pumpkin...I have tried to can pumpkin butter b/4 but they almost all popped their seals... I think it's because it was thick and some tiny air bubbles were impossible to get out of the jars... Here are some links on how to can pumpkin cubes... Looks like they need to be pressure canned.
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
0
12.75
25.5
38.25
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DLYNN46
SparkPoints: (1,620)
Fitness Minutes: (700) Posts: 108 9/5/12 11:14 P
Hi!
I'm new to the group and to canning. I love pumpkin and was looking for some recipes and saw something online that pumpkin cannot be canned and that pumpkin found in cans at the store isn't really pumpkin. It had something to do with the pH and water content. This was a surprise to me. What do you say? I'd really love to be able to can my own pumpkin because I like eating it through-out the year. Thanks! Dawn
Dawn
"There are two kinds of people in the world: those who make excuses and those who get results. An excuse person will find any excuse for why a job was not done, and a results person will find any reason why it can be done. Be a creator, not a reactor."
- Alan Cohen
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 8/18/12 8:43 A
You're So Very Welcome...Glad I could Help... Happy Canning !!!!
Life isn't about waiting for the storm to pass... it's about learning to dance in the rain. Vivian Greene
Even if you are on the right track, you’ll get run over if you just sit there.
Pounds lost: 23.2
0
12.75
25.5
38.25
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ROSALIEESTHER
Posts: 4,562 8/18/12 8:23 A
Oh my gosh! This is SO helpful. Thank you very much.
Team Leader McDougall Plans Co-Leader Breathing for Health Team
"What's so funny 'bout peace love and understanding." Elvis Costello
"A bear, however hard he tries, grows tubby without exercise." A.A. Milne
"I think I can. I think I can. I think I can." The Little Engine Who Could
current weight: 170.0
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GEMINI-SKY
SparkPoints: (112,210)
Fitness Minutes: (110,706) Posts: 10,816 8/18/12 6:59 A
Good Morning... just make sure they are not touching eachother. Evenly space them in the backet and make sure the water is covering them by 2" s... Maybe you are boiling them to hard. Use a lower heat just to keep a rolling boil. Maybe med-high.
Are you filling the basket and then lowering it into the water? That's what I do. If there is not enough water to cover by 2" then add more water. But make sure that everthing is hot,,,jars and salsa then lower into the hot water or the jars will crack. Return to a medium boil then start timing.
To be honest, I don't process anything with tomatoes. Fill your very hot jars to 1/4' head space with very hot (boiling) salsa, clean rims, put on 2 pc lids and tighten. Set a side out of drafts and let cool. They will seal themseves. I do this with jams and jellies, and pickles (anything with vinegar). Try a few jars and see if it works for you. It should work as long as everything is very hot...Jars and salsa. Hope this helps.
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