Canning Salsa

Preserving Food: Sensational Salsas

Canning Salsa: Preserving Food – Sensational Salsas

Sauces, relishes or dips that can spice up a meal or snack, salsas are enjoyed for intense flavors and colors. A combination of tomatoes, onions and peppers can add zest to chips. Fruit, herbs and the “heat” of onion or pepper spooned across meat or fish perk up the taste buds and create images of an exotic cuisine. Reds, oranges, greens and yellows. Spicy, hot, sweet, savory, herbal and aromatic. All are delights for the senses and make meals lively.

Cooks love to experiment with salsa recipes and many want to preserve their winning combination by canning. Most salsa recipes are a mixture of low-acid foods (such as onions and peppers), with more acid foods (such as tomatoes). Acid flavorings such as vinegar, lemon juice, or lime juice are also common additions. The types and amounts of ingredients used in salsa, as well as the preparation method, are important considerations in how a salsa is canned. Improperly canned salsas or other tomato-pepper combinations have been implicated in more than one outbreak of botulism poisoning.

Some important guidelines are provided below for preparing safe homecanned salsas. Recommended tested recipes follow. If your personal favorite is not listed, it is best to eat your creation fresh, store it several days up to one week in the refrigerator (40°F or below), or freeze it for longer storage. Most salsas should retain good quality for up to 1 year in a freezer maintained at 0°F or lower.

Canning Salsa Ingredients

Cautions and Reminders

Storing Home Canned Salsas


Steps for Successful Boiling Water Canning

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