Canning home made salsa!?

  • Thread starter Thread starter Nety
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Nety

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Just make sure the jars are sealed properly - when you make it turn the jars upside down - you will hear a pop but don't be alarmed - when you turn them upside the next morning and there are not leaks you are good to go
 
Just make sure the jars are sealed properly - when you make it turn the jars upside down - you will hear a pop but don't be alarmed - when you turn them upside the next morning and there are not leaks you are good to go
 
I am about to ship off to Afghanistan and I am trying to make several large batches of some different salsa's to get shipped to me periodically. I have the recipes down but I am under the impression that I need to alter the ingredients due to bacteria that can grow due to the mixture of onions and tomatoes and different acids? Ive seen some sites recommend using lemon juice or vinegar to control it, however nothing provides a table to show rations I should use to keep them safe. Any ideas of a good resource or does anyone know how I can accomplish canning salsa with a shelf life of at least 4-6 months?

I already have my recipes.
 
Make it as usual. Then you need to use heat-canning to preserve it in glass jars w/ rings and lids that will seal. Home-canning, basically, with a hot water bath to sterilize. This way they can sit on a shelf for a long time at room temp.

Ball (brand of canning jars) has a good book called "The Ball Blue Book of Canning & Preserving" you could check out from the library, or probably find the same info online. You will want to follow the directions for "high acid canning", which is waht tomato products are.

Thanks for serving in Afghanistan!
 
My grandparents have a large garden at their house and grow tomatoes, peppers, and other things. Every summer, my grandmother and I can dozens of jars of spaghetti sauce and salsa. Sometimes, we even add cooked italian sausage to the spaghetti sauce. It always keeps for at least a year and we've never used any "magic" recipe to keep bacteria from growing. Your main goal should be to make sure everything is boiling hot and clean when you can.

You'll want to boil your jars and lids for about 20 minutes in clean water. Have your sauce simmering in another pot/pan. While wearing pot holders, use tongs to lift a glass out of the hot water, fill 2/3 full of sauce and then put the lid on and twist it about 1/2 way closed. In a few hours or so, the heat in the jars will create a vacuum and suck the lids down. Before you put them in your cupboards, press the top of each lid; if you hear a "pop", it's not canned and should be used within the week. We always do it in the evening and check them the next morning. Write the date canned (month/year) on top of each lid.

May God keep you safe in Afghanistan!
 
My grandparents have a large garden at their house and grow tomatoes, peppers, and other things. Every summer, my grandmother and I can dozens of jars of spaghetti sauce and salsa. Sometimes, we even add cooked italian sausage to the spaghetti sauce. It always keeps for at least a year and we've never used any "magic" recipe to keep bacteria from growing. Your main goal should be to make sure everything is boiling hot and clean when you can.

You'll want to boil your jars and lids for about 20 minutes in clean water. Have your sauce simmering in another pot/pan. While wearing pot holders, use tongs to lift a glass out of the hot water, fill 2/3 full of sauce and then put the lid on and twist it about 1/2 way closed. In a few hours or so, the heat in the jars will create a vacuum and suck the lids down. Before you put them in your cupboards, press the top of each lid; if you hear a "pop", it's not canned and should be used within the week. We always do it in the evening and check them the next morning. Write the date canned (month/year) on top of each lid.

May God keep you safe in Afghanistan!
 
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