Salsa – Questions and Answers

As summer gardens gradually come to an end, salsa is a great way to use up those last tomatoes, peppers/chilies, onions, and herbs. With it comes lots of questions to AnswerLine regarding how to make it safely. This blog will attempt to answer some of the most frequently asked questions.

I made up my own recipe for salsa or got one from a friend. Can you tell me how long to process it? It is important to use a tested or researched based recipe when canning homemade salsa. The reason being, the ratio of low acid vegetables (tomatoes, peppers, onion and garlic) to acid (lemon juice, lime juice, or vinegar) has not been tested in a non-research based recipe. Recipes that have been tested will have enough acid to prevent the growth of the botulism bacteria and provide a safe product that everyone can enjoy straight from the canning jar. (Source: Homemade Salsa is a Science, Not an Art, Michigan State University)

Where do I find safe recipes for canning salsa? Creating a safe product that can be processed and stored on a shelf means having the correct proportion of acid to low acid vegetables to prevent the growth of botulism bacteria. The best way to ensure that the salsa is safe is to always follow a tested or researched based recipe. These recipes can be found at the National Center for Home Food Preservation, Land Grand University publications or blogs, The USDA’s Complete Guide to Home Canning, and So Easy to Preserve.

Can I make my own salsa recipe? Creating your own recipe is a possibility. However, instead of guessing at the processing time, freeze it or make just enough to be eaten fresh. Another alternative is to follow a tested recipe using the exact ingredients and processing procedure; when ready to use, add the black beans, corn, or any other ingredient that should not be used in a home canned salsa recipe. Tested recipes can be found at the National Center for Home Food Preservation, USDA Complete Guide to Home Canning, and Preserve the Taste of Summer Canning: Salsa.

Can I add more cilantro to my canned salsa than the recipe includes? Cilantro is best added to fresh salsa. It is not usually included in cooked recipes. Cilantro loses its fresh flavor when cooked and becomes dark and soft in the mixture. As mentioned in creating your own salsa, cilantro could be added at the time of using the canned salsa.

Do I have to use canning salt? Canning salt is recommended and should definitely be used with vegetable and pickle canning. However, in a pinch, one could get by with iodized or table salt with salsa. The product will be safe but one may detect a metallic or bitter flavor which may not be disguised by the spices or herbs used in the salsa. Also, table salt usually has an added anti-caking ingredient which may cause a slight cloudiness.

Can I substitute peppers? One should never increase the total volume of peppers in a recipe. However, substituting one variety of a pepper for another is perfectly fine.

Must I use the suggested spices? Spices are the only safe ingredient you may change in a tested recipe to adjust for flavor.

Does it matter what kind of onion I use? Like peppers, one should not increase the amount of onion specified in a tested recipe. However, red, yellow, or white onions may be substituted for each other.

Is it okay to use a different size jar? The size of the jar can also affect the safety of the product. It is not okay to use a larger jar size. Tested recipes have been developed and tested for a given jar size based upon the jar size, contents, and amount of time needed to reach and maintain the safe temperature during both processing and cool-down time while still maintaining the integrity of the product. It is possible to use a smaller jar size without reducing the time specified for the larger jar.  Doing so will ensure food safety but the product will likely be overcooked. Pint jars are specified in all tested salsa recipes.

Do I have to acidify my salsa? Salsas typically combine low acid foods (onions, peppers) and acid foods (tomatoes, fruits).  Adding the recommended amount of acid in the form of vinegar, bottled lemon juice or bottled lime juice is essential to produce salsas that can be safely processed in a boiling water canner.

For more information on preserving homemade salsa, check out Preserve the Taste of Summer Canning: Salsa.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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23 thoughts on “Salsa – Questions and Answers

  1. Hi Carol, yes they are safe to use in canning. You will want to follow all directions exactly and not make any changes to the salsa or pickle recipes.

  2. Hi! I have a salsa verde recipe from a Georgia Extension canning cookbook I’d like to try, but I need to omit onions and garlic due to acid reflux. Is this safe for canning without them?

  3. Hi, I do not have the research backed information to say that you could do that safely by omitting the onions and garlic. You may want to try that recipe and freeze it instead of canning it.

  4. Megan, an allergy to onion is a problem with salsa making if you intend to can it. Homemade salsa that is to be canned is a science based upon the pH of acid and low acid ingredients. When a recipe cannot be followed or one decides to “create” their own recipe and not follow a research based recipe then the safe call is to freeze the salsa or make just enough to serve it fresh and enjoy it as it is made. There are no research based recipes that omit onion that I can share with you.

  5. Are there any canned salsa recipes that give processing times for quart jars. Also some recipes I have read call for processing times of 15 minutes for pint jars while others say 35 minutes. Does it matter?

  6. Hi, there are NO TESTED recipes that we know of that have processing times for quart jars. Because of the low-acid ingredients in salsa, processing as directed is imperative to have an unquestionably safe product. If the recipes you refer to regard to timing have been tested, then the timing difference is likely due to the amount and kind of low-acid ingredients and the time it takes to bring the ingredients up to a safe temperature to kill any potential microoganisms that may exist. If the recipes are not tested recipes, it is anyone’s guess as to how the time was arrived at.

  7. Hi Lenore, It is safe to can food without salt. Salt is used for flavor only and is not necessary to prevent spoilage. The use of salt in canning has no preservative effect except when salt is used in fermented, brined, or cured products.

  8. I freeze chopped onions after harvesting from my garden. I’d like to use the frozen onions when my tomatoes finally ripen to make canned salsa. Is there any problem using frozen onions to make my salsa?

  9. Hi Cindy, frozen onions work well for salsas that you might can; they are not appropriate for fresh salsas.

  10. I made Mrs wages salsa mix. I forgot to add the vinegar and processed the jars, they all sealed. Can I reopen the jars, add the vinegar, cook and reprocess with new lids.

  11. Hi Mary, how unfortunate!! If you are within 24 hrs, you may reprocess as you suggest OR open and add vinegar and freeze in appropriate containers. Salsa will probably reprocess okay; some foods do not take all the recooking.

  12. Hi Denee, there are any number of recipes for fresh salsas that are made with vinegar rather than citrus. The citrus adds acid in addition to flavor. Take a look at the recipe by Colorado State University (https://livesmartcolorado.colostate.edu/fresh-salsa-2/) In this recipe lime juice is added at the end but can be omitted as it is for flavor.

  13. Hi Kristin, Pickling salt and canning salt are usually the same. For example, the Morton product is Pickling and Canning Salt.

  14. I accidently double the amount of tomatoes for a salsa recipe but nothing else. Will it still be safe for water bath canning?

  15. Hi Douglas, the pH may not be sufficient. If you’ve already canned them in the last 24 hours, you could open the jars, double the other ingredients, and reprocess. Otherwise, I would suggest opening the jars and freezing the contents to avoid an potential foodborne illness issues.

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