Does anyone can their favorite made salsa? Or so do I need to add anything to it to make it shelf stable? I have a tonnnnn of tomatoes and have an amazing salsa recipe I want to try and can.
by FieldOfDreams92
4 Comments
Spice_Cadet_
You need sealing mason jars and heat
drewts86
I do it all the time. Don’t need to add anything to it. Here’s my instructions for a salsa verde. You can ignore my ingredient list and use whatever you’d like, just focus more on the canning side. You can reuse sealing rings on jars, but always use new lids.
Realistically if your salsa is still hot like mine, you probably only need to simmer for 15-20min. If it has cooled, however, target the 45min or so like the instructions.
waterandbeats
You have to find a tested recipe from Ball, University of Georgia’s home food preservation site, or healthycanning.com. You can adjust the recipe in certain ways as long as you don’t reduce the acid called for or the acidic ingredients like tomatoes or tomatillos, or increase the low acid ingredients like onions or peppers. And then follow the rest of their procedures for safe canning regarding water bath, clean work environment, new lids, high altitude adjustment, head space, etc etc etc. It’s not that hard but you do need to read up and follow directions from a good source, which means avoiding most of the sources on the Internet other than those listed above. Totally worth it IMO!
TinaLouise55
Often you can find the ball canning book at your local library. If you google salsa recipe + extension you will get safe recipes from universities. I tend to use a lot from university of Georgia and Penn state university. Lots of choices great directions and I know they’re safe.
4 Comments
You need sealing mason jars and heat
I do it all the time. Don’t need to add anything to it. Here’s my instructions for a salsa verde. You can ignore my ingredient list and use whatever you’d like, just focus more on the canning side. You can reuse sealing rings on jars, but always use new lids.
[Instructions](https://www.reddit.com/r/SalsaSnobs/comments/195iqhv/comment/khn8uuc/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
Realistically if your salsa is still hot like mine, you probably only need to simmer for 15-20min. If it has cooled, however, target the 45min or so like the instructions.
You have to find a tested recipe from Ball, University of Georgia’s home food preservation site, or healthycanning.com. You can adjust the recipe in certain ways as long as you don’t reduce the acid called for or the acidic ingredients like tomatoes or tomatillos, or increase the low acid ingredients like onions or peppers. And then follow the rest of their procedures for safe canning regarding water bath, clean work environment, new lids, high altitude adjustment, head space, etc etc etc. It’s not that hard but you do need to read up and follow directions from a good source, which means avoiding most of the sources on the Internet other than those listed above. Totally worth it IMO!
Often you can find the ball canning book at your local library. If you google salsa recipe + extension you will get safe recipes from universities. I tend to use a lot from university of Georgia and Penn state university. Lots of choices great directions and I know they’re safe.