Canning Salsa
 

I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!

My kids make salsa all the time and can it. My canning book says to process 15 minutes in a hot water bath. (water is boiling, put in jars, bring to boiling again, then start timing) Good luck!

Thank you for the help...have a great day!

Be sure to check the official instructions.

http://nchfp.uga.edu/publications/pu...ions_usda.html or the Ball Blue Book

Salsas usually need pressure canning because of the peppers and onions. I can quarts at 10 pounds pressure for 30 minutes, pints for 25 minutes.

I'm not sure if they freeze well, but that might be another option.

I do not use a pressure canner and have never had a problem canning salsa using the hot water bath. Just be sure that each jar seals and store in a dark cool place. Lucky you, having a restaurant recipe. Would you be willing to share?

Sure you can. It can process it in a hot water bath or in a pressure canner. Yeah, if you decide to share the recipe, I'd like to have it too!

I'd love to have the recipe for salsa too. I really do not care for the canned Salsas in the stores. Always a twang of something in them that I don't like. Why not try to make my own? At least I will know what is in them.

My sister cooks up her salsa and freezes it. I don't can anymore ( not for just one), but I do a lot of freezing for the winter months and it works out just fine. Edie

Freezing Salsa
 

I am pretty sure freezing salsa would make it watery much less taking away the flavor. You best way is to can them like another member stated.

Would you care to share the recipe?

I'm looking for a salsa recipe to. This would be great. In the past I've used the hot water bath to with no problems

Me too! I love homemade salsa!

Oh please, share

I'm making salsa as we speak. Every Saturday I spend the day doing tomatoes and since I have plenty of spaghetti sauce canned up its salsa time. I also supply the guys in our congregation with salsa so have to be sure I have enough to last us thru till next year. One of the guys gives me tomato plants in the spring so its only fair he gets some of the salsa. Last Tuesday I gave him a quart of freshly made salsa and he came back with the nicest compliment. He said "I was going home to have popcorn tonight but now I think I'll open this up instead". A compliment like that makes it all worthwhile all the trouble you go thru making it.

I have a tomato strainer machine to run the juicier tomatoes thru but the Romas I blanch and peel by hand so I have some chunks in the sauce. I like mine pretty chunky.

I don't use a recipe just add whatever I think should be in the sauce such of tomatoes of course onions, basil, parsley, pepper, cayenne pepper, green & red peppers, and of course a variety of hot peppers I grow in the garden. Throw it all into a large pot and let it simmer till most of the juice is cooked down. Then I put into jars and into the canner for however long it calls for. So each batch will taste differently but I do a taste test to see if it has the zing I'm looking for. If not I add most spices.

This is a delicious salsa I make that would can well. 1 gallon diced tomatoes, 1 large white onion, 2 fresh jalapenos (seeds removed), 2/3 bunch fresh cilantro, 2 T lime juice, 1 T garlic salt or powder or 2 cloves fresh garlic. Dump tomatoes and chopped onion into large bowl, add chopped jalapeno and cilantro. Pour in batches into blender or food processor and process to desired chunkiness. If you don't like real juicy, can drain off some of the juice. (I'd save the juice for red beer or to use in soup.)

OH I agree with vjc .. share ? Please !

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Me either and I have been making salsa from the ball blue book for 20 years ... water bathed them every time; but I have cooked the salsa before hand so maybe that makes the difference !

I have a great recipe of my Mother's that i make cases of for gifts and family. Okay....I have to admit that we probably broke rules for years! Our jars are hot...our lids are hot...and the salsa is boiling(simmering?)...We filled the jars and sealed. We did make certain they sealed (lots of little pop sounds). Never did pressure or water bath. It always kept well. Of course, it was usually eaten very quickly!

I just watched an old Alton Brown- Good Eats episode. He said salsa freezes very well and he does it all the time. I want to try this as canning salsa cooks the ingredients and it will never be the same as fresh. I will try this and probably add green onion and cilantro to the batch after thawing to freshen it up. Happy cooking!

Remember to check your altitude for the right timing on the water bath timing. I have to add 5 1/2 minutes to most recipes to have mine safe. I bet there is recipes at the canning jar company's sites. Most companies are on line these days.

Here you go! They have all kinds of information here. We don't want anyone getting sick now do we?

http://www.freshpreserving.com/tools/faqs