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Canning Salsa Safely

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

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Canning Salsa Safely

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  1. Canning Salsa Safely

  2. Resources for Today • Canning Salsa Safely (B3570) • How Do I…..Can Salsa (NCHFP) • Peppers: Safe Methods to Store, Preserve and Enjoy (UC-Davis)

  3. Main Ingredients • Ripe, undamaged tomatoes (paste or slicing varieties) • Tomatillos – Mexican husk tomatoes • Peppers – fiery to mild

  4. Peppers • A rainbow of colors • Flavor varies from almost sweet to fiery hot • A small size can carry a big ‘punch’

  5. Question time??

  6. 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.

  7. Other Ingredients • Onions and garlic • Acid – vinegar or lemon juice • Spices and herbs

  8. Safe Canning • Boiling water processing is a must! • Open kettle canning is not recommended • Commercial processing is different

  9. Question time??

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

  11. More Common Questions • Canning quarts of salsa • Canning ~ tomatoes • Fruit salsas • Mango salsa • Peach apple salsa • Cranberry salsa

  12. Question time??

  13. Next Time: Homemade Pickles and Relishes

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