Recommended Process Time for Generic Salsa in a BOILING WATER canner Process, following the recommendations given in Table 1. Invert jar several times to mix salsa and lemon/lime juice. Pour in hot salsa ingredients leaving ½ inch headspace. Pour ¼ cup bottled lemon or lime juice for each clean pint canning jar. Heat salsa to boiling, stirring constantly. Add salt and up to 1 tsp (total) of dry spice as desired. Hot PackĬombine vegetable ingredients in a saucepan. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. Dice all vegetables to approximately ¼ inch cubes.

Retain hot pepper seeds for desired heat level. Plunge in cold water, then peel skins and discard them. Peel tomatoes by placing them in boiling water for approximately 1 minute or until skins loosen.

Optional - 1 tsp dry spices (salt, cumin, pepper, garlic powder, or any mixture of dry spices).

1 cup any combination of: - onions - sweet and hot peppers, diced to approx.

¼' - cook tomato juice and reduce volume by half for a thicker salsa

1 cup tomatoes - peeled, deseeded if desired - diced to approx.

¼ cup bottled lemon or lime juice (60 ml).

Per pint jar (multiply quantities by desired yield) A research project completed at the University of Georgia National Center for Home Food Preservation (3) by this author has developed a guideline recipe for salsa that allows for minor variations in low-acid ingredients while maintaining a safe level of acidification from tomatoes and lemon juice. Hillers and Dougherty (1) note the only safe changes a home food preserver can make to their listed recipes is to substitute bottled lemon or lime juice for vinegar or to change the amount of spices and herbs. Research by Hillers and Dougherty (1) created six more salsa recipes for home canning and these have been attached to the USDA Complete Guide to Home Canning by Utah State University as an addendum to Guide 3 (2). The USDA Complete Guide to Home Canning (2) has only one salsa recipe. USU Extension only recommends research-tested salsa recipes that provide evidence of safe acidification to inhibit Clostridium botulinum growth.

Most tomato-based salsa recipes mix low-acid foods, such as onions, sweet and/or hot peppers, with acid foods, such as tomatoes.

Canning salsa