Canning Salsa Cautions

Canning Salsa Cautions

Cautions and Reminders

Canning Salsa Cautions and Reminders

• Follow the directions carefully for each recipe.

• Use the amounts of each vegetable (peppers, onions, etc.) listed in the recipe.

• Add the amount of vinegar or lemon juice listed.

• Do not thicken salsas with flour, cornstarch or other starches before canning. If a thicker salsa is desired, add these ingredients after opening.

• You may change the amount of spices, if desired.

• Do not can salsas that do not follow these or other research-tested processes.

• Store canned salsas in the refrigerator (40°F or lower) once opened.

• Before opening each jar, look for unsealed, rusty or bulging lids, leaks or any unusual appearance of the food. Look for any dried streaks or residues on the outside, especially coming from the top of the jar. Look for rising bubbles or unnatural colors in the contents. While opening the jar, look for spurting liquid and mold on the food or lid. Smell for off-odors.

Do not use canned salsas with any of these problems. Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage.

Recommended Tested Canning Salsa Recipes

Chile Salsa - Hot Tomato Pepper Sauce

Chile Salsa II

Tomato and Green Chile Salsa

Tomato Salsa with Paste Tomatoes

Tomato Taco Sauce

Tomato – Tomato Paste Salsa

Tomatillo Green Salsa

Spicy Jicama Salsa

Mango Salsa

Peach Apple Salsa

Spicy Cranberry Salsa



Excerpt: "Sensational Salsas" used by permission of:

Elizabeth L. Andress, Ph.D., Extension Food Safety Specialist and Elaine M. D’sa, Ph.D., Research Coordinator.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.

National Center For Home Food Preservation | Universitey of Georgia Publication
FDNS-E-43-16 July 2005