Canning Salsa Safely
B3570 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Canning Salsa Safely
Barbara H. Ingham State elevation map Remember to adjust for eleva - tion above sea level when canning salsa. To determine your elevation, consult the elevation map on this page, or call your county Land Information office (listed under county government in your phone book). If you share recipes with friends and relatives, be sure to include adjustments for changes in elevation.
Elevation above 1,000 feet Elevation below 1,000 feet alsa can be a fun these salsas by adding tomato paste Sand easy way to or by draining off some of the liquid preserve peak-of- after you chop the tomatoes. But use season tomatoes to the quantity of chopped tomatoes enjoy all year. listed in the recipe. Most salsa recipes mix Where recipes call for peeled low-acid foods , such as tomatoes, remove the skin by onions and peppers, with acid foods , dipping tomatoes in boiling water for such as tomatoes. The salsa recipes in 30 to 60 seconds or until skins split. this bulletin have been tested to Dip in cold water, then slip off skins ensure that they contain enough and remove cores and seeds. acid to be processed safely in a You may substitute green tomatoes boiling water canner. or tomatillos for tomatoes in any of these recipes. Ingredients Tomatillos Tomatoes Tomatillos are also known as Use only high quality tomatoes for Mexican husk tomatoes . You do not canning salsa or any other tomato need to peel or seed these, but you product. Canning is no way to use must remove the dry outer husk. overripe or damaged tomatoes, nor Varieties suitable for Wisconsin tomatoes from dead or frost-killed gardens include Purple and vines. Poor quality or overripe TomaVerde.* tomatoes will yield a very poor salsa that may spoil and be unsafe. The type of tomato you use affects salsa quality. Paste or Italian tomatoes , such as Roma VF, Debaro, *For a complete list of recom - Italian Gold, Sheriff, or Viva Italia, have mended vegetables to plant, firmer flesh and produce thicker request the publication salsas than large slicing tomatoes , such as Celebrity, Big Boy, Better Boy, Growing Tomatoes, Peppers or Husky Gold (yellow).* and Eggplants in Wisconsin Although both types make good (A3687). This is available from salsas, slicing tomatoes usually yield your county UW-Extension office or a thinner, more watery salsa than order from Cooperative Extension paste tomatoes. You can thicken Publishing (learningstore.uwex.edu).
CANNING SALSA SAFELY 1 Acids Peppers Salsa is preserved by adding acid , in Use only high quality peppers. Do not the form of commercially bottled increase the total amount of peppers vinegar, lemon juice, or lime juice. Use in any recipe. But you may substitute only vinegar that is at least 5% acidity one type of pepper for another or use and only bottled lemon or lime juice canned chilies in place of fresh. (never freshly squeezed). Do not use Peppers range from mild to fiery in homemade vinegar as the level of taste. Mild peppers are usually big — acidity can vary. 4 to 10 inches long. Mild pepper vari - You must add acid to canned salsas eties that grow in Wisconsin are bell- and the amounts of vinegar or lemon types such as NorthStar, Big Bertha, juice in the recipes can not be reduced Early Cal Wonder, Yankee Bell or for safe boiling water canning. Sugar Gypsy (yellow), and others.* Choose a can be added to offset the tartness of mild pepper when the recipe calls for the acid. An equal amount of bottled long green chilies, or substitute bell lemon juice may be substituted for peppers for some or all. For descrip - vinegar in recipes, but do not substi - tions of various peppers used in salsa, tute vinegar for lemon juice; an see the chart on page 4. unsafe product may result. There are many different types of peppers grown in the United States. Peppers can be classified based on their relative hotness. The Scoville heat unit (SHU) is a measure of pepper pungency. The chemical sub - *For a complete list of recom - stance that makes some peppers hot mended vegetables to plant, is capsaicin. Pure capsaicin is approxi - request the publication mately 16,000,000 Scoville units. Growing Tomatoes, Peppers Habañero type peppers are the and Eggplants in Wisconsin hottest with up to 300,000 Scoville (A3687). This is available from units. The units will vary for each type your county UW-Extension office or of pepper based on variety, maturity, order from Cooperative Extension and whether the pepper is fresh or dried. Typically, pungent peppers Publishing (see back cover). require hot, dry conditions to fully develop their flavor and may not produce a suitable harvest in cool, wet summers.
2 Wisconsin Safe Food Preservation Series Very hot peppers are usually small — 1 to 3 inches long — except for Pepper quantity guide Hungarian Yellow Wax. They provide Use the following chart to a distinct taste to salsas. Jalapeño is guide you in mixing differ - the most popular. Other varieties that ent peppers. The hotness of grow in Wisconsin include: Super salsa depends on the kind Cayenne, Super Chili, Habañero, and amount of peppers Anaheim College, and Ancho 101.* used. For a very mild salsa, Hot peppers usually need longer substitute bell peppers for growing seasons than mild varieties, hot peppers. The mix of peppers can and thus do best in the southern half be varied as long as the total of the state. amount stays the same. Remember: Always measure the Hot peppers such as jalapeño do not amount of chopped pepper listed in need to be peeled, but seeds are the recipe. Do not rely on this chart often removed. Finely chopped mild for exact quantities. peppers do not usually need to be skinned. Amount Amount If you want to remove the tough skin whole chopped from peppers, such as long, green Bell pepper, About 1 cup chilies, first slit each pepper along the 1 medium chopped side to allow steam to escape when Bell pepper, About 2 cups you heat them. Next, peel using one 1 large chopped of these two methods: Jalapeño, About 1⁄4 cup I Oven or broiler — Place peppers 1 medium chopped in a hot oven (400° F) or broiler Long green chili, About 1⁄3 cup for 6 to 8 minutes until skins 1 pepper chopped blister. When substituting canned peppers I Range top — Cover hot gas or for fresh, first drain the canned electric burner with heavy wire peppers, then chop and measure mesh. Place peppers over the the desired amount. burner for several minutes until skins blister. After heating, place peppers in a pan and cover with a damp towel. Allow to steam for 5 to 10 minutes. Slip off skins, discard seeds, and chop.
CANNING SALSA SAFELY 3 Descriptions of various pepper types used in salsa (ordered by heat) Type Size Shape Color at maturity Scoville heat units Bell 3–4" W x 4" L blocky bell red, yellow, 0 orange, brown Cherry 1-1 1⁄2" round red 100-500 in diameter Poblano 2-3" W x 3-6" L elongated almost black 1,000-1,500 Jalapeño 1" W x 3" L blunt red 2,500–5,000 and tapered Serrano 1⁄2" W x 1–4" L tapered green or red 10,000–20,000 Cayenne 1" W x 10" L thin and tapered, red 30,000–50,000 slightly curved Habañero 1–2" W x 1–2" L irregularly orange 150,000–300,000 spherical Onions Red, yellow, or white onions may be Caution: The volatile oils in substituted for each other. Do not hot peppers can cause burns. increase the total amount of Wear disposable gloves when onions in any recipe. you cut or chop these peppers. Do not touch your Spices and herbs Spices and herbs add characteristic face, particularly near your flavors to salsas. The amount of dried eyes. Wash hands thoroughly with soap spices and herbs (black pepper, salt, and water after cutting or chopping dried oregano leaves, and ground hot peppers or removing gloves. cumin) in the recipes in this publica - tion may be altered or left out. Do not increase the amount of fresh herbs or garlic , however. Fresh herbs Yield Information will lose flavor during heat process - 1 bushel fresh tomatoes = 53 lbs. ing. For a stronger, fresher flavor, add 1 quart fresh tomatoes = 3 lbs. fresh herbs such as cilantro just before serving. 1 cup fresh tomatoes = ¾ lb. 1 bushel bell peppers = 25 lbs.
4 Wisconsin Safe Food Preservation Series Canning safely Processing in a boiling For safe canning: water canner I Use a rack to keep jars from I Follow these research-tested touching the canner bottom and recipes carefully. This bulletin to allow heat to reach all sides of provides recipes for safely pro - the filled pint jars. cessing pint jars of salsa. Safe processing times are not avail - I Put jars into a canner that able for quart jars. contains simmering (180 ° F) water. I If you use any other recipe or adapt one of these: Freeze the I Add boiling water if needed to salsa or refrigerate it and use bring water 1 to 2 inches above within several weeks. jar tops. Do not pour water directly on the jars. Place a tight- I If you want thicker salsas: fitting cover on the canner. If you Before canning — Add commer - use a pressure canner for boiling cial tomato paste to thicken water canning, leave the cover before canning. Do not thicken unfastened and the petcock open salsas with flour or cornstarch. to prevent pressure buildup.
After canning — After you open I Bring water to a rolling boil. Once a jar, you may pour off some the water is actively boiling, set a liquid or thicken the salsa with timer for the required processing cornstarch before serving. time, adjusting for elevation if needed. (See state elevation map Filling jars on inside front cover). Water must Follow the manufacturer’s directions cover jars and actively boil for pre-treating two-piece vacuum throughout the processing time. seal lids. Fill hot, clean pint jars with Add boiling water, if necessary, to 1 hot salsa, leaving ⁄2 inch headspace. keep jars covered. Remove air bubbles and adjust head - I At the end of the processing time space if needed. Wipe jar rims with a turn off the heat and wait 5 clean, damp paper towel. Put on pre - minutes before removing jars treated lids and screw on metal from the canner. bands until you begin to feel resist - ance, then turn the band until it is firmly tightened.
CANNING SALSA SAFELY 5 Cooling jars Spoilage has occurred if jars of salsa Put jars on a rack or cloth so air can seal at first and then unseal some circulate freely around them. Do not time later. Signs of spoilage may use a fan to cool jars and avoid cold include bubbling in the jars, bulging drafts. Do not re-tighten screw bands lids, or the appearance of mold under after processing. the lid or on the top layer of food in the jar. Sometimes the salsa is Testing for seal spoiled even without obvious Once each jar cools, test for a seal. signs of spoilage. Jars with flat metal lids are sealed if: Never use salsa where the jar seal I Lid has popped down in the has broken or where there are center. obvious signs of spoilage such as
I Lid does not move when pressed bulging lids, bubbling or frothing of down. jar contents, or a strong sour smell when you lift the jar lid. If a jar is not sealed, refrigerate it and use within a few weeks or re-process within 24 hours. Jars of salsa that do not seal may be safely re-processed within 24 hours . To re-process: Remove lids and empty salsa into a pan. Since all of these recipes require a hot pack, heat salsa to boiling . Place hot salsa in clean, hot jars. Wipe jar rims and put on new lids . Process again for the full time. The quality of twice-processed salsa may be lower, but it will be safe.
6 Wisconsin Safe Food Preservation Series Do not taste spoiled food. Safely discard jars of salsa that are spoiled The only changes you can or that become unsealed. Place the safely make in these salsa jars and their contents in a heavy recipes are to substitute garbage bag. Close and place the bottled lemon or lime juice bag in a regular trash container, or for vinegar, and to decrease bury it in a nearby landfill away from the amount of spices and humans and animals. herbs. The mix of hot and mild peppers can be varied as long at the total Storing canned salsa amount stays the same. Carefully Wipe jars. Label with the date and measure all ingredients for a safe salsa. contents of the jar. Remove the screw bands to avoid rust. About how many whole vegetables you Store jars in a cool, dark place. For will need is included to guide you in best eating quality and nutritive preparing each recipe. Carefully value, use within one year. Heat, measure all ingredients, and measure freezing temperatures, light, or chopped vegetables rather than dampness will decrease the quality whole. Do not rely on the amounts in and shelf life of canned food. parentheses. Do not use overripe or damaged tomatoes or tomatoes harvested from dead vines. Note: tbsp. = tablespoon tsp. = teaspoon 1 quart = 2 pints = 4 cups
Salsa recipes are available in Spanish from the National Center for Home Food Preservation ( www.uga.edu/nchfp/how/can_salsa.html ).
CANNING SALSA SAFELY 7 RECIPES Tomato taco sauce Jalapeño peppers do not need to be peeled. Peel and prepare chili peppers as 8 quarts paste tomatoes, peeled, cored, described on page 3, if desired. To peel and finely chopped tomatoes, dip in boiling water for 30 to 2 cloves garlic, crushed 60 seconds or until skins split, then dip in 5 cups onions, chopped (5 medium) cold water and remove skins. Core and chop tomatoes. 4 jalapeño peppers, seeded and chopped Combine ingredients in a large saucepan. 4 long green chilies, peeled, seeded, Bring to a boil, reduce heat, and simmer, and chopped stirring frequently until thick (about 1 21⁄2 cups vinegar (5% acetic acid) hour). Ladle hot salsa into clean, hot pint 1 or bottled lemon juice jars, leaving ⁄2 inch headspace. Remove air bubbles and adjust headspace if 2 tbsp. salt needed. Wipe jar rims and cap with 1 tbsp. red or black pepper properly pre-treated lids. Process in a boiling water canner. (See state elevation 1 tbsp. sugar map on inside front cover to determine 2 tbsp. oregano leaves (optional) processing time.) 1 tsp. ground cumin (optional) Process time in a boiling water canner Yield: 16 to18 pints for hot pack pint jars at the following elevations: 0-1,000 feet 15 minutes 1,001-6,000 feet 20 minutes Note: This recipe works best with paste tomatoes such as Roma VF. Slicing tomatoes will yield a thin, watery sauce. If you only have slicing tomatoes, use the Tomato/Tomato paste salsa I recipe on page 9. l
8 Wisconsin Safe Food Preservation Series Tomato/Tomato paste salsa I Combine all ingredients in a large saucepan and heat, stirring frequently, 3 quarts slicing tomatoes, peeled, cored, until mixture boils. Reduce heat and and chopped simmer for 30 minutes, stirring occasion - 3 cups onions, chopped (3 medium ally. Ladle hot salsa into clean, hot pint whole) jars, leaving 1⁄2 inch headspace. Remove 6 jalapeño peppers, seeded and finely air bubbles and adjust headspace if needed. Wipe jar rims and cap with chopped properly pre-treated lids. Process in a 4 long green chilies, peeled, seeded, and boiling water canner. (See state elevation chopped map on inside front cover to determine 4 cloves garlic, finely chopped processing time.) 2 12-ounce cans tomato paste Process time in a boiling water canner for hot pack pint jars at the following 2 cups bottled lemon or lime juice elevations: 1 tbsp. salt 0-1,000 feet 15 minutes 1 tbsp. sugar 1,001-6,000 feet 20 minutes 1 tbsp. ground cumin (optional) 2 tbsp. oregano leaves (optional) l 1 tsp. black pepper
Yield: 7 to 9 pints Caution: The volatile oils in Jalapeño peppers do not need to be hot peppers can cause burns. peeled. Peel and prepare chili peppers as Wear disposable gloves when described on page 3, if desired. To peel tomatoes, dip in boiling water for 30 to you cut or chop these 60 seconds or until skins split, then dip in peppers. Do not touch your cold water and remove skins. Core and face, particularly near your chop tomatoes. eyes. Wash hands thoroughly with soap and water after cutting or chopping peppers or after removing gloves.
Salsa recipes are available in Spanish from the National Center for Home Food Preservation ( www.uga.edu/nchfp/how/can_salsa.html ).
CANNING SALSA SAFELY 9 Tomato/Tomato paste Combine all ingredients in a large saucepan and heat, stirring frequently, salsa II until mixture boils. Reduce heat and 3 quarts tomatoes, peeled and chopped simmer for 30 minutes, stirring occasion - 4 cups green peppers, chopped ally. Ladle hot salsa into clean, hot pint jars, leaving 1⁄2 inch headspace. Remove (2 large whole) air bubbles and adjust headspace if 12-ounce jar jalapeño peppers (in needed. Wipe jar rims and cap with vinegar, drained) or 1 cup fresh properly pre-treated lids. Process in a jalapeño, seeded and chopped boiling water canner. (See state elevation 1 cup long green chilies, peeled, seeded, map on inside front cover to determine processing time.) and chopped (3 chilies) Process time in a boiling water canner 3 cups onions, chopped (3 medium) for hot pack pint jars at the following 3 cups celery, chopped elevations: 4 cloves garlic, minced 0-1,000 feet 15 minutes 2 12-ounce cans tomato paste 1,001-6,000 feet 20 minutes In the winter when fresh tomatoes are 2 cups bottled lemon juice not available, try this recipe with diced, 1 tbsp. salt canned tomatoes. Substitute 3 32-oz. 1 cup sugar cans of diced tomatoes (with juice) for fresh. 1 tbsp. ground cumin Yield: 9 to 12 pints Jalapeño peppers and mild green l peppers do not need to be peeled. Peel and prepare chili peppers as described on page 3, if desired. To peel tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water and remove skins. Core and chop tomatoes.
10 Wisconsin Safe Food Preservation Series Tomato salsa — using Process time in a boiling water canner for hot pack pint jars at the following slicing tomatoes elevations: 4 cups slicing tomatoes, peeled, cored, 0-1,000 feet 15 minutes and chopped 1,001-6,000 feet 20 minutes 2 cups green chilies, peeled, seeded, and chopped 1⁄2 cup jalapeño peppers, seeded and l finely chopped (2 whole) Tomato salsa — using 3⁄4 cup onions, chopped (1 medium) paste tomatoes 4 cloves garlic, finely chopped 7 quarts paste tomatoes, peeled, cored, 2 cups vinegar (5% acetic acid) and chopped 1 tsp. ground cumin (optional) 4 cups long green chilies, peeled, seeded, 2 tbsp. oregano leaves (optional) and chopped (12 whole) 1 tbsp. fresh cilantro (optional) 5 cups onion, chopped (5 medium) 1 Yield: 4 to 6 pints ⁄2 cup jalapeño peppers, seeded and finely chopped (2 whole) Jalapeño peppers do not need to be peeled. Peel and prepare chili peppers as 6 cloves garlic, minced described on page 3, if desired. To peel 2 cups bottled lemon or lime juice tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in 2 tbsp. salt cold water and remove skins. Core and 1⁄2 tbsp. red pepper chop tomatoes. 2 tbsp. ground cumin (optional) Combine all ingredients in a large pot 3 tbsp. oregano leaves (optional) and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, 2 tbsp. fresh cilantro (optional) stirring occasionally. Ladle hot salsa into Yield: 12 to 16 pints clean, hot pint jars, leaving 1⁄2 inch head - (continued on page 12) space. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in a boiling water canner. (See state elevation map on inside front cover to determine processing time.)
CANNING SALSA SAFELY 11 Jalapeño peppers do not need to be Tomatillo green salsa peeled. Peel and prepare chili peppers as 5 cups tomatillos or green tomatoes, described on page 3, if desired. To peel chopped tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in 11⁄2 cups long green chilies, peeled, cold water and remove skins. Core and seeded, and chopped (3 chilies) chop tomatoes. 1⁄2 cup jalapeño peppers, seeded and Combine all ingredients except cumin, finely chopped (2 peppers) oregano, and cilantro in a large saucepan 4 cups onions, chopped (2 medium) and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 1 cup bottled lemon juice minutes. Add spices and simmer for 6 cloves garlic, minced another 20 minutes, stirring occasionally. Ladle hot salsa into clean, hot pint jars, 1 tbsp. ground cumin (optional) leaving 1⁄2 inch headspace. Remove air 2 tbsp. dried cilantro (optional) bubbles and adjust headspace if needed. 1 tbsp. salt Wipe jar rims and cap with properly pre - treated lids. Process in a boiling water 1 tsp. red pepper canner. (See state elevation map on Yield: 5 pints inside front cover to determine process - Jalapeño peppers do not need to be ing time.) peeled. Peel and prepare chili peppers as Process time in a boiling water canner described on page 3, if desired. Chop for hot pack pint jars at the following tomatillos or green tomatoes. elevations: Combine all ingredients in a large 0-1,000 feet 15 minutes saucepan and heat, stirring frequently, 1,001-6,000 feet 20 minutes until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasion - ally. Ladle hot salsa into clean, hot pint 1 Caution: The volatile oils in jars, leaving ⁄2 inch headspace. Remove air bubbles and adjust headspace if hot peppers can cause burns. needed. Wipe jar rims and cap with Wear disposable gloves when properly pre-treated lids. Process in a you cut or chop these boiling water canner. (See state elevation peppers. Do not touch your map on inside front cover to determine processing time.) face, particularly near your Process time in a boiling water canner eyes. Wash hands thoroughly for hot pack pint jars at the following with soap and water after cutting or elevations: chopping peppers or after removing 0-1,000 feet 15 minutes gloves. 1,001-6,000 feet 20 minutes
12 Wisconsin Safe Food Preservation Series Hot pepper salsa I Hot pepper salsa II— (hot tomato pepper sauce) 10 cups tomatoes, peeled, cored, and chopped 5 lbs. tomatoes 6 cups chili peppers, peeled, seeded, 2 lbs. chili peppers and chopped 1 lb. onions 4 cups onion, chopped 1 cup vinegar (5% acetic acid) 1 cup cider vinegar (5% acetic acid) 3 tsp. salt 1 tbsp. salt 1⁄2 tsp. pepper 1 tsp. cumin (optional) Yield: 6 to 8 pints Yield: 6 to 8 pints Use a mixture of hot and mild peppers, if desired. Jalapeño peppers and mild Use a mixture of hot and mild peppers, if green peppers do not need to be peeled. desired. Jalapeño peppers and mild Peel and prepare chili peppers as green peppers do not need to be peeled. described on page 3, if desired. To peel Peel and prepare chili peppers as tomatoes, dip in boiling water for 30 to described on page 3, if desired. To peel 60 seconds or until skins split, then dip in tomatoes, dip in boiling water for 30 to cold water and remove skins. Core and 60 seconds or until skins split, then dip in chop tomatoes. Combine tomatoes with cold water and remove skins. Core and chopped peppers, onions, and remaining chop tomatoes. ingredients in a saucepan. Heat to Combine all ingredients in a large pot boiling, reduce heat and simmer 10 and bring to a boil, stirring frequently. minutes, stirring occasionally. Ladle hot Reduce heat and simmer 10 minutes, salsa into clean, hot pint jars, leaving 1⁄2 stirring occasionally. Ladle hot salsa into inch headspace. Remove air bubbles and clean, hot pint jars, leaving 1⁄2 inch head - adjust headspace if needed. Wipe jar rims space. Remove air bubbles and adjust and cap with properly pre-treated lids. headspace if needed. Wipe jar rims and Process in a boiling water canner. (See cap with properly pre-treated lids. state elevation map on inside front cover Process in a boiling water canner. (See or refer to the last paragraph of the fol - state elevation map on inside front cover lowing recipe to determine processing to determine processing time.) time.) Process time in a boiling water canner Process time in a boiling water canner for hot pack pint jars at the following for hot pack pint jars at the following elevations: elevations: 0-1,000 feet 15 minutes 0-1,000 feet 15 minutes 1,001-6,000 feet 20 minutes 1,001-6,000 feet 20 minutes l CANNING SALSA SAFELY 13 Tomato and green chili Use a mixture of hot and mild peppers, if desired. Jalapeño peppers do not need to salsa be peeled. Peel and prepare chili peppers 3 cups tomatoes, peeled, cored, and as described on page 3, if desired. To peel chopped tomatoes, dip in boiling water for 30 to 60 seconds or until skins split, then dip in 3 cups long green chilies, peeled, seeded, cold water and remove skins. Core and and chopped chop tomatoes. 3 ⁄4 cup onions, chopped Combine all ingredients in a large pot 1 jalapeño pepper, seeded and finely and bring to a boil, stirring frequently. chopped Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot salsa into 6 cloves garlic, finely chopped clean, hot pint jars, leaving 1⁄2 inch head - 1 1 ⁄2 cups vinegar (5% acetic acid) space. Remove air bubbles and adjust 1⁄2 tsp. ground cumin (optional) headspace if needed. Wipe jar rims and cap with properly pre-treated lids. 2 tsp. oregano leaves (optional) Process in a boiling water canner. (See 11⁄2 tsp. salt state elevation map on inside front cover Yield: 3 to 5 pints to determine processing time.) Process time in a boiling water canner for hot pack pint jars at the following Caution: The volatile oils in elevations: 0-1,000 feet 15 minutes hot peppers can cause burns. 1,001-6,000 feet 20 minutes Wear disposable gloves when you cut or chop these peppers. Do not touch your l face, particularly near your eyes. Wash hands thoroughly with soap and water after cutting or chopping peppers or after removing gloves.
Salsa recipes are available in Spanish from the National Center for Home Food Preservation ( www.uga.edu/nchfp/how/can_salsa.html ).
14 Wisconsin Safe Food Preservation Series Spicy cranberry salsa Peach apple salsa 6 cups red onion, chopped 6 cups Roma tomatoes, chopped (3 lbs. 4 large Serrano peppers, finely chopped whole) 1 11⁄2 cups water 2 ⁄2 cups yellow onions, diced (2 large whole) 11⁄2 cups cider vinegar (5% acetic acid) 2 cups green bell peppers, chopped 1 tbsp. salt (1 1⁄2 large whole) 11⁄3 cups sugar 10 cups unripe peaches, chopped 6 tbsp. clover honey (4 1⁄2 lbs. whole) 12 cups fresh whole cranberries, 2 cups Granny Smith apples, chopped 3 rinsed (2 ⁄4 lbs.) (2 large whole) Yield: 6 pints 4 tbsp. mixed pickling spice Combine all ingredients except cranber - 1 tbsp. canning salt ries in a large pot and bring to a boil over high heat, stirring frequently. Reduce heat 2 tsp. crushed red pepper flakes and boil gently for 5 minutes. Add cran - 33⁄4 cups packed light brown sugar berries, reduce heat slightly and simmer 21⁄4 cups cider vinegar (5% acetic acid) mixture for simmer 20 minutes, stirring occasionally. Yield: 6 to 8 pints Ladle hot salsa into clean, hot pint or To peel tomatoes, dip in boiling water for half-pint jars, leaving 1⁄4 inch headspace. 30 to 60 seconds or until skins split. Then Remove air bubbles and adjust head - dip in cool water and remove skins. Chop 1 space if needed. Wipe jar rims and cap into ⁄2-inch pieces. Peel, wash, and dice 1 with properly pre-treated lids. Process in onions into ⁄4-inch pieces. Wash, core, 1 a boiling water canner. (See state eleva - and seed bell peppers; chop into ⁄4-inch tion map on inside front cover to deter - pieces. Combine chopped tomatoes, mine processing time.) onions, and peppers in an 8- or 10-quart Dutch oven or saucepot. Process time in a boiling water canner for hot pack pint jars at the following To prevent browning of peaches and elevations: apples, prepare an ascorbic acid (vitamin 0-1,000 feet 15 minutes C) solution by crushing 3 500-mg tablets 1,001-6,000 feet 20 minutes of vitamin C and placing in one-half gallon of water. Freshen every 30 Fruit salsas are a nice accompaniment minutes. Wash, peel, and pit peaches; cut to roasted meats, or to add variety to into halves and soak for 10 minutes in an any meal. Use these research-tested ascorbic acid solution. Drain. Wash, peel, recipes to prepare safe, high quality and core apples; cut into halves and soak for 10 minutes in ascorbic acid solution. fruit salsas for your family or friends. continued on next page CANNING SALSA SAFELY 15 Drain. Quickly chop peaches and apples Mango salsa into 1⁄2-inch cubes to prevent browning. 6 cups unripe mango, diced (3-4 large Add chopped peaches and apples to the whole) saucepot with the vegetables. 1 Place pickling spices in a muslin square 1 ⁄2 cups red bell pepper, diced and tie ends to make a spice bag. Add the 1⁄2 cup yellow onion, finely chopped pickling spice bag to the saucepot; stir in 1⁄2 tsp. red pepper flakes, crushed the salt, red pepper flakes, brown sugar, and vinegar. Bring to boiling, stirring gently 2 tsp. garlic, finely chopped to mix ingredients. Reduce heat and 2 tsp. ginger, finely chopped simmer 30 minutes, stirring occasionally. 1 cup light brown sugar Remove spice bag from pan and discard. 1 With a slotted spoon, fill salsa solids into 1 ⁄4 cups cider vinegar (5% acetic acid) hot, clean pint jars, leaving 1 1⁄4 inch 1⁄2 cup water headspace. Cover with cooking liquid, Yield: 6 half-pints leaving 1⁄2 inch headspace. Wash all produce well. Peel and chop Remove air bubbles and adjust head - mango into 1⁄2-inch cubes. Dice bell space if needed. Wipe jar rims and cap pepper into 1⁄2-inch pieces. Finely chop with properly pre-treated lids. Process in yellow onions. a boiling water canner. (See state eleva - Combine all ingredients in a large pot tion map on inside front cover to deter - and bring to a boil, stirring frequently. mine processing time.) Reduce heat and simmer 5 minutes, Process time in a boiling water canner stirring occasionally. Ladle hot salsa into for hot pack pint jars at the following clean, hot half-pint jars, leaving 1⁄4 inch elevations: headspace. Remove air bubbles and 0-1,000 feet 15 minutes adjust headspace if needed. Wipe jar rims 1,001-6,000 feet 20 minutes and cap with properly pre-treated lids. Process in a boiling water canner. (See state elevation map on inside front cover Caution: Handling green to determine processing time.) mangoes may irritate the skin Process time in a boiling water canner of some people in the same for hot pack half-pint jars at the following elevations: way as poison ivy. Wear dis - posable gloves while working 0-1,000 feet 10 minutes 1,001-6,000 feet 15 minutes with raw green mango. Do not touch your face, lips, or eyes after touching or cutting raw green mangoes until all l traces are washed away.
16 Wisconsin Safe Food Preservation Series USDA Complete Guide to Home Wisconsin Safe Food Canning (Ag Information Bulletin 539, Preservation Series 1994) is online via the Canning Fruits Safely (B0430) National Center for Home Food Preservation: Canning Meat, Wild Game, Poultry www.uga.edu/nchfp/publications/ and Fish Safely ( B3345) publications_usda.html. Canning Salsa Safely (B3570) You can also find these research- Canning Vegetables Safely (B1159) tested recipes and more from the Freezing Fruits and Vegetables (B3278) National Center for Home Food Homemade Pickles and Relishes Preservation (B2267) (www.uga.edu/nchfp/publications/ nchfp/factsheets.html): Making Jams, Jellies and Fruit Preserves ( B2909) Easy Hot Sauce Tomatoes Tart & Tasty (B2605) Cayenne Pepper Sauce Using and Caring for a Pressure Canner Cranberry Orange Chutney (B2593) Mango Chutney Wisconsin’s Wild Game: Enjoying the Chayote and Pear Relish Harvest (B3573) and Spicy Jicama Relish Guidelines for Making Safe Jerky at Tangy Tomatillo Relish Home (SUPL3573) Note: Adjust process times for To start with the right ingredients, Wisconsin elevations. see also: Growing Tomatoes, Peppers and Eggplants in Wisconsin (A3687) Harvesting Vegetables from the Home Garden (A2727) These are available from your county UW -Extension office or order from Cooperative Extension Publishing (see back cover). Acknowledgments: Adapted and Produced by Cooperative Extension revised with permission from S alsa Publishing, University of Wisconsin- Recipes for Canning PNW395, by Val Hillers Extension: Erica Schock, editor; Susan and Richard Dougherty, Washington Anderson, designer. State University (Pullman, Wash.: Pacific An EEO/AA employer, the University of Northwest Extension Publications), 1996. Wisconsin-Extension Cooperative Other recipes adapted from the National Extension provides equal opportunities Center for Home Food Preservation, in employment and programming, University of Georgia including Title IX and Americans with Copyright © 2008 by the Board of Disabilities Act (ADA) requirements. Regents of the University of Wisconsin This publication series is available from System doing business as the division of your Wisconsin county UW-Extension Cooperative Extension of the University office or from Cooperative Extension of Wisconsin-Extension. All Rights Publishing. To order, call toll-free: Reserved. Send copyright inquiries to: 1-877-WIS-PUBS (877-947-7827) Manager, Cooperative Extension Or visit our web site: Publishing, 432 N. Lake St. Rm. 227, learningstore.uwex.edu. Madison, WI 53706. Author: Barbara H. Ingham, professor and food science extension specialist, College of Agricultural and Life Sciences, University of Wisconsin-Madison and UW –Extension.
B3570 Canning Salsa Safely R-4-08