CANNING SALSA SAFELY (B3570)
Salsa can be a fun and easy way to
preserve peak-of-season tomatoes to enjoy all year. Most salsa
recipes mix low-acid foods, such as onions and peppers,
with acid foods, such as tomatoes. The salsa recipes in
the publication have been tested to ensure that they contain enough
acid to be processed safely in a boiling water canner.
Caution:
Adding acid is necessary to safely preserve salsa. Follow
recipe directions for adding vinegar 5% acetic acid) or bottled
lemon or lime juice to home canned salsa. Do no substitute vinegar
for lemon juice unless this substitution is given in the recipe.
To do so will result in a less acidic salsa that may be unsafe.
Spices and herbs add a characteristic
flavor to salsas. You may decrease the amounts of spices and herbs
in these recipes. But do not increase the amounts before canning.
Increasing the amount of herbs and spices before canning may produce
an unsafe salsa. For a stronger flavor, add fresh herbs and spices
just be fore serving.
For more information refer to publication
Canning Salsa Safely (B3570).
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