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Public Relations Department 432 North Lake Street Madison, WI 53706 608-262-9871 608-262-8404 (fax) 608-265-9317 (TTY)Canning salsa safely
Salsa can be a delicious, easy way to enjoy vine-ripe tomatoes year-around. Most salsa recipes mix low-acid foods, such as onions and peppers, with acid foods, such as tomatoes.
Following a few basic rules can improve the quality of home-canned salsa, while minimizing the risk of spoilage or an unsafe product, says a University of Wisconsin-Extension food science specialist.
"Use only high-quality tomatoes for canning salsa or any other tomato product," says Barbara Ingham. "Overripe or damaged tomatoes can yield a poor salsa that may be unsafe."Ingham recommends using Italian tomatoes, known as paste tomatoes, which produce a thicker salsa than slicing tomatoes. However, slicing tomatoes can be used. You can thicken the salsa by adding tomato paste or draining off some of the liquid after chopping the tomatoes.
When recipes call for peeled tomatoes, Ingham says you can easily remove skins by dipping tomatoes in boiling water for 30 seconds to a minute, or until the skins split.
Green tomatoes or tomatillos may be substituted for tomatoes in many salsa recipes.
Ingham says a variety of peppers may be used in salsa recipes, ranging from sweet peppers to fiery hot peppers. While she says you can substitute any type of peppers in salsa recipes, it is important not to increase the total amount of peppers in a recipe.
Home-canned salsa is preserved by adding acid, usually vinegar or bottled lemon or lime juice. Without added acid, the salsa may not be high enough in natural acid to prevent the growth of botulism.
Spices and herbs add extra character and punch to salsas. Ingham says you may decrease the amount of spices and herbs in recipes, but do not increase the amount before canning because it can result in an unsafe product. However, you may add fresh or dried herbs and spices just before serving canned salsa.
Ingham recommends using the research-tested recipes in the UW-Extension publication, "Canning Salsa Safely," (B3570). If you use any other recipe or adapt a recipe from the publication, freeze the salsa or refrigerate and use it within a couple of weeks.
The publication has specific directions for processing salsa safely in a boiling water canner.
For more information, contact your county Extension office.
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