what can you use as a preservative in salsa?

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ESL

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what can i use as a preservative to make the salsa last longer. it seems to last even less when i add avocados to it. i use tomatoes, onions, jalapenos, Serrano's,cilantro, lime, salt, garlic. i'm lucky if it last 10 days. you can see it bubbling it's in a plastic container, and the lid starts to bubble up. can anyone help with this.
 
Get into canning-it is not hard + you can save a fortune in food $$$, not to mention less trips to the store-you'll have it right there. I started canning over 2yrs ago +it really has helped me a lot.
Other than that do not try to save your salsa that long it WILL make you sick
 
Why in the world would you want to keep salsa for 10 days?

Sorry - but with all those vegetables, I wouldn't even recommend keeping jarred salsa from the supermarket that long.

If you want - freeze whatever is left over. Otherwise just make enough of the salsa so that you'll consume it pretty quickly.
 
You need to increase the acid content in your salsa. There are two easy ways to do that. You can either increase the amount of lime, or you can add a little vinegar. However, 10 days is a long time for anything to keep. You might consider making smaller batches more frequently, or canning/freezing.
 
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