Making Salsa (2008)

While almost any salsa recipe can be frozen without worrying about safety, a salsa that you plan to can at home must have sufficient amounts of acid in the form of lemon juice or vinegar to be safe to can in a boiling water canner.

The ingredients in most salsa recipes include the following:

Tomatoes—Use only high-quality tomatoes. Paste or Italian tomatoes have firmer flesh and produce thicker salsas than the other slicing or canning tomatoes. If you use other tomato varieties, you can thicken the salsa by adding tomato paste or by draining off some of the liquid after you chop the tomatoes.

Tomatillos are included in some salsa recipes. Remove the outer husk, wash and chop them.

Peppers are another main ingredient in salsa recipes and may be mild or hot. Mixtures of different kinds of peppers can be used, but the total quantity should be the same as that listed in the recipe. Wear plastic or rubber gloves when you handle hot peppers. Do not touch your face, particularly near the eyes. Wash the gloves and your hands after handling the peppers.

Acids in home-canned salsa are essential to avoid the risk of botulism. Lemon juice or vinegar may be used in specific amounts. Bottled lemon juice is more acidic than vinegar and affects the flavor of the salsa less. You should be sure to use the amount of either acid the recipe specifies.

Spices may be adjusted in salsa recipes to suit your tastes. All ingredients need to be carefully measured. If you choose to use a recipe of your own instead of one of the research-based recipes in the extension publication, store it in the refrigerator or freeze it for later use, but do not can it.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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