Home canned salsa

Asked September 15, 2013, 10:39 PM EDT

What are the proper preservation for homemade salsa, with various peppers, onion, and tomatoes from our garden? We boiled the salsa, and then followed normal hot water bath canning methods boiling for over 15 minutes.

Benton County Oregon

1 Response

The combination of tomatoes, onions, peppers, garlic in salsas makes it necessary to add acid (vinegar or lemon juice) so that the products can be boiling water canned. The amounts of acid and the length of processing we recommend is based on extensive testing. To make certain your salsa is safe to can, you need to start with a recipe that has been tested and then follow the processing time established for that recipe. We do have a collection of safe, tested recipes, so I am sure that you will find one you like. http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_395_salsarecipesforcanning.pdfRecipes that you create yourself can be safely frozen for long-term storage. I hope this helps, Jeanne