Canning Salsa Safely

The vinegar in this salsa canning recipe is mandatory in order to make this recipe safe for canning.

Chicken in salsa recipe. The issue with canning salsa is that salsa contains many low acid ingredients. There is a mexican tomato sauce that is less acid and pressure canned only but it is not a chunky salsa. Vinegar is required to safely can the salsa.

Then screw on the lid taking care to not tighten too much so some air can escape during the canning process. The hotness of salsa depends on the kind and amount of peppers used. Carefully remove the jar with tongs to prevent burns and allow it to cool.

Thinking about canning salsa but not sure your favorite salsa recipe is safe. The mix of peppers can be varied as long as the total. Canning is not a way to use overripe or damaged tomatoes or tomatoes from dead or frost killed vines because these may cause the product to spoil and be unsafe to eat.

Vinegar or lemon juice should be in the recipe to raise the acidity level for canning safety. Tomatoes are right on the border between high acid foods which can be safely water bath canned and low acid foods which need to be pressure canned for safety. To can salsa start by adding your salsa to a clean canning jar.

Use white or apple cider vinegar with at least 5 acidity. Because of this it is vitally important to follow only tested salsa recipes when you want to water bath canand follow them closely. Without the addition of the correct amount of acid salsa is considered a low acid food.

Why is it important to can salsa safely. Salsa safe canning tips choose only high quality disease free firm produce for canning. Choose an organic brand to avoid genetically modified corn.

Make sure to use vinegar of at least 5 acidity and bottled lemon juice. Because of the nature of making salsa each home recipe and adjustment would have to be individually tested for safety in a laboratory and thats impractical and expensive. At this time we can only recommend tested recipes as safe for boiling water canning and we ourselves do not offer a pressure canning process for a low acid salsa.

The university of georgia cooperative extension service has a great salsa canning guide. Even the tomatoes in salsa can vary greatly in acidity and are considered borderline low acid when it comes to canning. Canning salsa safely 3 pepper quantity guide use the following chart to guide you in mixing differ ent peppers.

Unfortunately there are no guidelines that allow home food preservers to safely adjust their personal canning recipes to be safe. White vinegar is clear vinegar made by distilling corn and rye. It is more sauce like.

For a very mild salsa substitute bell peppers for hot peppers. They discuss all the ingredients that are typically used in a salsa.