Can I can any old salsa recipe or does it have to be specific for canning?

J

Jac

New member
I've been making homemade salsa for years. I used to freeze it, but I've recently started canning and wanted to can the salsa. Is there anything specific I need to do to my home recipe to prepare it for canning, or can I just make it, pour it in the jars and then process?
 
Canned Salsa
Serving Size : 4 Preparation Time :0:00
Categories : Canning, Preserves, Etc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ice cream pails of tomatoes -- peeled
3 pounds onions
10 green peppers
hot peppers or more
1 bunch celery
Pickling spices

Chop in food processor. Cook down until desired thickness. Add 1 teaspoon pickling spices per quart. Fill jars and seal. Yields 9-10 pints.
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Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts. These salsa recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.


The site quoted includes recipes and includes how to process in a boiling water canner.
 
your salsa should be fine if it contains vinegar and is cooked and not the raw or "fresh" salsa like in some restaraunts.
http://www.chile-pepper-sauces.com/cannin
http://www.uga.edu/nchfp/how/can_salsa.htmlg-salsa.html
There are many more sites that help explain and also have recipes but compare your favorite recipe to the ones on the canning site and I bet yours will stack up just fine. Have fun canning. I am doing some this year too, trying to teach a daughter how.
 
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