Canning Salsa Safely

Resources for Today

• Canning Salsa Safely

(B3570)

• How Do I…..Can Salsa

(NCHFP)

• Peppers: Safe Methods

to Store, Preserve and Enjoy (UC-Davis)

Main Ingredients

• Ripe, undamaged tomatoes

(paste or slicing varieties)

• Tomatillos – Mexican husk

tomatoes

• Peppers – fiery to mild

Peppers

• A rainbow of colors • Flavor varies from almost

sweet to fiery hot

• A small size can carry a

big ‘punch’

Question time??

Caution when Handling Hot Peppers The volatile oils in hot peppers can cause burns. Wear rubber gloves when you cut or chop hot peppers. Do not touch you face, especially near your eyes. Wash hands thoroughly with soap and water, even if you wear gloves.

Other Ingredients

• Onions and garlic • Acid – vinegar or

lemon juice

• Spices and herbs

Safe Canning

• Boiling water processing is a

must!

• Open kettle canning is not

recommended

• Commercial processing is

different

Question time??

Common Questions

• Favorite cookbook recipes • Salsa is too thin • Substituting peppers • Adding more onions or garlic • Pressure canning salsa

More Common Questions

• Canning quarts of salsa • Canning ~ tomatoes • Fruit salsas – Mango salsa – Peach apple salsa – Cranberry salsa

Question time??