"Storing Home - Canned Salsas"
Canning Salsa Storing Home-Canned Salsas
Canning Salsa Storing. Before storing canned salsas, check for vacuum seals after 12 to 24 hours of cooling. Refrigerate unsealed jars and consume within one week. For sealed jars, remove the screw bands. Wash and dry the bands; they can be re-used if not damaged. Gently wash, rinse and dry the sealed canning jars and lids, to remove any residues that might be on them.
Properly prepared, home-canned salsas with vacuum-sealed lids should be stored in a clean, dark, dry area. Exposure to light over time can change colors to less appealing ones. The temperature of the storage area should be between 50 and 70 °F. The higher the storage temperature, the faster the quality will deteriorate. Temperatures above 95°F can lead to spoilage of even properly canned food. Avoid placing near pipes; drips and leaking can lead to rusting of jar lids and contamination of food.
If canned and stored properly, home canned salsa should retain good quality for 12 to 18 months. Unless a different storage recommendation is noted in a particular recipe, it is best to can what you will use within one year for best quality.
Recommended Tested Canning Salsa Recipes
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