Americas have grown to love salsa. The sauce is healthy, easy to make, and flavorful. Cooks love to experiment with salsa recipes and may wish to preserve their winning combination by canning. Most salsa recipes are a mixture of low-acid foods (onions and peppers), with higher acid foods (tomatoes). Acid flavorings such as vinegar, lemon juice, or lime juice are also common additions. The type and amount of ingredients used in salsa, as well as the preparation methods, are important considerations in how salsa is canned. Improperly canned salsas, or other tomato-pepper combinations, have been implicated in more than one outbreak of botulism.
Important guidelines are provided for preparing safe, home-canned salsa. Use only research-tested recipes. Follow the directions carefully for each recipe. Use the amounts listed for each vegetable. Add the amount of vinegar or lemon juice stated. If desired, the amount of spices may be changed. Do not thicken salsas with flour or cornstarch before canning. Salsa can be thickened at the time of use.
To read the full article on water bath canning of salsa click here. It includes descriptions of ingredients that are used in the tested recipes. These recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water bath canner. If your personal favorite is not listed, it is best to eat it fresh. Untested, fresh salsa recipes can be stored up to several weeks in the refrigerator, or freeze it up to one year for longer storage.
Compiled in August 2008 by Ohio State University Extension, Family and Consumer Sciences Educators Marisa Warrix, Cuyahoga County, and Pam Leong, Shelby County. Reviewed by Lydia Medeiros, Ph.D., R.D., Extension Specialist, Ohio State University Extension.