If You've Gotta Have Fresh,
Try Canning Salsa!
Chileheads worldwide have turned to canning salsa, using their favorite fresh recipes. If you are among the thousands who just can't stand store bought salsa, Make Your Own!
Although the process of canning salsa is time consuming, it allows you to enjoy the flavor of homemade anytime. You can adapt your own recipes to be canned, or use some of the many tried and tested recipes available from the experts.
Canning Jars and Labels
When you're canning your own salsas and vegetables, be creative. Not just with the recipes, make your own labels and decorate your canning jar. Make them your own.
One easy way to create your own "family" brand is with canning labels. They can be made by hand. Many kits come with them or just ask your local hardware store about canning jar labels. There are even software programs available with printable canning labels!
I have found three publications from accredited universities that are very helpful for making your own salsa. One starts at the beginning and recommends how to start your own salsa garden. One takes you through the entire process of canning. The last source shows you a dozen different recipes for canning your own salsa and all of them are tested and approved for safety. Be sure to check them all out. You can't be too safe.
Basic Rules to Follow
Safety is of the utmost importance when canning salsa. Since most salsa recipes include low-acid foods (ie. onions and peppers), and high-acid foods (ie. tomatoes), care must be taken to increase the acidic volume to prevent the growth of botulism.
According to University of Wisconsin-Extension food science specialist, Barbara Ingham, following a few basic rules can improve the quality of home-canned salsa, while minimizing the risk of spoilage or an unsafe product.
It is important to begin with the best ingredients possible.
Use only high-quality tomatoes when canning salsa, overripe or damaged tomatoes can yield a poor salsa that may be unsafe.
Green tomatoes or tomatillos are often substituted for tomatoes when canning salsa.
A variety of chile peppers may be used in salsa recipes, ranging from sweet peppers to fiery hot peppers. While you can substitute any type of peppers in salsa recipes, it is important not to increase the total amount of peppers when canning salsa.
Spices and herbs add extra character to salsas. You may decrease the amount of spices and herbs in recipes, but do not increase the amount before canning salsa. You may add fresh or dried herbs and spices just before serving canned salsa to avoid creating an unsafe product.
Having taken the proper precautions, you can enjoy fresh, homemade salsa year round.
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Taking the Proper Precautions
CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.
INGREDIENTS
Tomatoes
The type of tomato you use when canning salsa, often affects the quality of salsas. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Although both types make good salsas, slicing tomatoes usually yield a thinner, more watery salsa than paste tomatoes.
Canning is not a good way to use overripe or spoiling tomatoes. Use only high quality tomatoes for canning salsa or any other tomato product.
Where recipes call for peeled or skinned tomatoes, remove the skin by dipping tomatoes into boiling water for 30-60 seconds or until skins split. Dip in cold water, then slip off skins and remove cores and seeds. You may substitute green tomatoes or tomatillos for tomatoes in any of these recipes.
Chile Peppers
Chiles range from mild to fiery in taste. Very hot chile peppers are usually small (1 to 3 inches long); mild chiles are usually bigger (4 to 10 inches long). Anaheim, Ancho, New Mexico 6-4, Big Jim, Chimayo, and Hungarian Yellow Wax are mild chile varieties. Choose a mild chile when the recipe for canning salsa calls for long green chiles.
Small, very hot chiles provide a distinct taste to salsas. Jalapeño is the most popular hot chile. Other varieties include Serrano, Cayenne, Habanero, Chile Piquin, and Tabasco. Use rubber gloves when you cut or dice these chiles because they cause extreme irritation to the skin. Do not touch your face, particularly the area around your eyes, when you are working with hot chile peppers.
You may substitute bell peppers for some or all of the long green chiles. Also, different chile varieties will have different flavors. Canned chiles may be used in place of fresh when canning salsa.
Use only high quality chile peppers. Do not increase the total amount of chiles in any recipe. However, you may substitute one type of chile for another.
The skin of long green chiles may be tough and can be removed by heating the chiles. Usually when chiles are finely chopped, they do not need to be skinned.
Hot chiles, such as the jalapeño, do not need to be peeled, but seeds are often removed.
If you choose to peel chiles, slit each one along the side to allow steam to escape. Peel using one of these two methods:
- Oven or broiler method - Place chiles in a hot oven (400 °F) or broiler for 6-8 minutes until skins blister.
- Range-top method - Cover hot burner (either gas or electric) with heavy wire mesh. Place chiles on burner for several minutes until skins blister.
After heating, place chiles in a pan and cover with a damp cloth. (This will make peeling the chiles easier.) Cool several minutes; slip off skins. Discard seeds and chop.
CAUTION: Wear plastic or rubber gloves while handling hot chiles.
Tomatillos
Tomatillos are often used for canning salsa, they are also known as Mexican husk tomatoes. They do not need to be peeled or seeded, but the dry outer husk must be removed.
Acids
The acid ingredients used in salsa help preserve it and prevent botulism poisoning. You must add acid when canning salsa because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only bottled lemon juice.
If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa.
Spices
Spices add flavoring when canning salsa. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.
IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) When canning salsa, do not thicken with flour or cornstarch. 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. 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
Use a rack to keep jars from touching canner bottom and to allow heat to reach all sides of the filled jars.
Put jars into a canner that contains simmering water.
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.)
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.
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 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
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 food.
Recipe for Tomato Salsa
Ingredients:
7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin*
Directions:
Combine all ingredients (*except cumin, oregano, and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
Recipes for canning salsa work best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
(Information on canning salsa taken from Guide E-323, courtesy:
Martha Archuleta,
Extension Food and Nutrition Specialist
College of Agriculture and Home Economics
New Mexico State University)
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