Salsa Recipes From Scratch

How to Can Salsa -Canned Salsa Recipes

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z



General Salsa Making Tip: Every Mexican food chef has their own particular way of making salsa. No two are ever alike! Be sure to experiment to youy liking.


Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z

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How to Can Salsa -Canned Salsa Recipes

CAUTION: Canning salsa recipes must be done properly to avoid any health risk.

Clostridium botulinum is a bacteria which produces a deadly toxin that can cause death or severe damage to the central nervous system when consumed in even small amounts if the salsa is not canned correctly

Since most salsa recipes contain a mixture of low-acid foods, such as onions and chiles, an acid such as lemon juice or vinegar must be added to the salsa canning. This is done to prevent the growth of this bacteria Special care must be taken when to ensure that they contain enough acid to be processed safely in a boiling water canner.

When following canned salsa recipe instructions, make sure to follow it exactly. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed.

Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator but not canned.)

Also do not thicken salsas with flour or cornstarch before canning the salsa. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.

Filling the Jars

Follow manufacturer's directions for pretreating lids before you can the salsa. Fill hot clean jars with the hot salsa, being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.

Processing

Processing in a Boiling Water Canner

When you are ready to can the salsa you should follow these steps.

1. Use a rack to keep jars from touching canner bottom and to allow heat to reach all sides of the filled jars.

2. Put jars into a canner that contains simmering water.

3. Add boiling water if needed to bring water 1-2 inches above jar tops. Don' t pour water directly on the jars. Place a tight-fitting cover on canner. (If you use a pressure canner for water bath canning, leave the cover unfastened and the petcock open to prevent pressure buildup.)

4. Bring water back to a rolling boil. Set a timer for recommended processing time. Watch closely to keep water boiling gently and steadily. Add boiling water if necessary to keep jars covered.

5. Remove the jars from the canner immediately after timer sounds. The food could spoil later if jars are left in hot water too long.

Cooling Jars

Put jars on a rack or cloth so air can circulate freely around them. Don't use a fan and avoid cold drafts.

Do not retighten screw bands after processing.

Testing for Seal

Test each jar for a seal the day after canning the salsa. Jars with flat metal lids are sealed if:

1. Lid is curved down in the center.

2. Lid does not move when pressed down.

3. Tapping the center of the lid with a spoon gives a clear, ringing sound (this is the least reliable method).

If a jar is not sealed, refrigerate the contents and use soon or reprocess. Reprocess within 24 hours. When reprocessing, the salsa must first be heated to a boil before packing in hot jars. Wipe jar rims clean. Use a new lid and process for the full time listed.

Storing the Canned Salsa

Wipe jars. Label with the date and the contents of the jar. Remove the screw bands to avoid rust.

Store jars in a cool dark place. For best eating quality and nutritive value, use within one year. Heat, freezing temperatures, light, or dampness will decrease the quality and shelf life of canned salsa.

Before Using the Canned Salsa

Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the food. After opening, check for off-odor, mold, or foam. If there is any sign of spoilage, destroy the canned salsa.




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