As summer gardens gradually come to an end, salsa is a great way to use up those last tomatoes, peppers/chilies, onions, and herbs. Traditionally, salsa is made from tomatoes, onions, and chili peppers seasoned with cilantro, lime juice and salt. The combination of ingredients make salsa a low-acid food meaning that if it is to be canned and placed on a shelf, it is not a food for one to express culinary imagination. Creativity may lead to foodborne illness.
As consumers navigate salsa making, some of their frequently asked questions (FAQs) follow with answers.
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 grant University publications, The USDA’s Complete Guide to Home Canning, So Easy to Preserve, 6th Edition, Ball® Blue Book Guide®to Preserving, 37th Edition, or Ball® Complete Book of Home Preserving.
Can I make my own salsa recipe? Creating your own recipe is a possibility. However, instead of guessing at the processing time which may lead to foodborne illness, 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. Choice Salsa offers some options in creating unique salsas.
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. Salt is for flavor so it can also be left out.
Can I substitute peppers? One should never increase the total volume of peppers in a recipe. However, substituting one variety of a pepper or chili 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. Pint jars are specified in all tested salsa recipes. It is possible to use a smaller jar size using the processing time specified for the larger jar. Doing so will ensure a safe product, but the product will likely be overcooked.
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.
Most salsa recipes seem to have a lot of liquid. I like thicker salsa. Can I add some thickener? A thickener should not be added unless a tested recipe includes it. Thickeners interfere with heat transfer and penetration which could result in an under-processed, unsafe product. Tomato paste can be added to salsa at time of use to thicken as desired. While any kind of tomato can be used to make salsa, paste (Roma or plum) tomatoes are fleshy , have less juice and fewer seeds than other types of tomatoes making them a best choice for salsa. Beefsteak tomatoes and grape tomatoes (not cherry tomatoes) provide similar meaty, less juice characteristics.
For more information on preserving homemade salsa, adding ingredients or substituting ingredients, check out Play It Safe! Safe changes and Substitutions to Tested Canning Recipes. Getting creative with homemade salsa could lead to foodborne illness – stick to research based recipes when canning.
Reviewed and updated 4-24, mg.
