CANNED SALSA

Salsa is made up of the slightly acidic tomato plus the non-acid peppers, garlic, cilantro, and onions. Tomatoes can be canned in a boiling water canner if they are acidified by adding lemon juice, but the vegetables must be canned in a pressure canner for safety. This combination of acidic and non-acidic ingredients in salsa presents problems with safe processing times in a boiling water canner.

Processing times for canned food must be calculated in a food microbiology laboratory for each recipe formula. It is important that household canners seek reliable, tested recipes and then follow them accurately.

Unfortunately, the USDA and Ball Corporation laboratories have not calculated then published safe salsa recipes that taste similar to the fresh salsas we are accustomed to. They have published safe home canned salsa recipes for people to preserve, but the flavor is distinctly different from salsas most people desire. The flavor of these safe recipes is very acidic because the salsa is made acid with the addition of large amounts of vinegar or commercially bottled lemon juice. Do not try to decrease the acidity to improve the flavor of these tested recipes; the acidity is needed for safety.

The only safe recipes for canned salsa are these tested ones; recipes that have not been through this testing procedure should be considered UNSAFE to seal in a jar. (You can safely freeze untested salsa recipes for long term storage, but the texture may be poor quality.) It is possible to put untested salsa in a jar and get a good seal, but the heat treatment needed to maintain a product that can be stored at room temperature and remain safe to eat would be lacking. DO NOT CAN UNTESTED RECIPES FOR SALSA; IT IS A SAFETY HAZARD. Some of the microorganisms that can grow in these sealed jars of untested salsa recipes cause paralysis or death.

3 cups peeled, chopped tomatoes

3 cups seeded, chopped jalapeno peppers

1 cup chopped onion

6 cloves garlic, minced

2 Tb minced cilantro

2 tsp oregano

1 ½ tsp salt

½ tsp cumin

1 cup cider vinegar

Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat, then simmer 10 minutes. Stir occasionally to prevent scorching. Pour into clean jars leaving 1/4 inch head space. Process 15 minutes in a boiling water canner.

Note: It is safe to change the ratio of hot to mild peppers; just do not add more than 3 cups total peppers. The amount of onion may be decreased, but not increased. The amount of vinegar CANNOT be decreased. The salt is present for quality flavor and can be omitted. If you wish to add DRY spices such as cayenne pepper, dried cilantro, or hot pepper flakes; that is safe to do.

3 qts chopped tomatoes (remove skins before chopping)

2 qts chopped, seeded peppers

2 1/2 c chopped onion

1 cup vinegar

1 Tb salt

1/2 tsp pepper

Remove tomato skins by dipping in boiling water for 30 - 60 seconds until skins split, then plunging into cold water. Mix all ingredients in a heavy saucepan, bring to a boil, then simmer 10 minutes. Fill pint jars leaving 1/2 inch head space. Process in a boiling water canner for 15 minutes under 1000 ft altitude, 20 minutes for 1001 - 6000 ft altitude, 25 minutes for 6001 - 8000 ft altitude.

Any combination of hot and mild peppers may be used; but for safety, do not exceede the total of 2 quarts chopped peppers. If the salsa is too tart, adding 2 Tb sugar to the saucepot may improve the flavor. For safety, do not decrease the amount of vinegar.