| There are many important things to know when using canning salsa recipes and in the following article, we will address how the quality of ingredients can affect how good your batch turns out. When canning salsa it is important to use a recipe with the correct balance of acids, in order to prevent someone from getting botulism. The last thing you want is to throw a party, set out a delectable dish of salsa and have your guests clutching their stomachs in pain and rushing to the emergency room. |
The type of tomato you use will directly affect the quality of salsa you make. Paste tomatoes like Roma’s have a thicker flesh which will mean a thicker salsa, much more so than if you were to use slicing tomatoes like Big Boy’s or Beefeater. Though both are great for making salsa, you will have a thinner batch than if you were to use a firmer tomato, you can thicken salsa recipes by adding tomato paste. Canning is not a good way to use overly ripe or spoiling tomatoes, you should only use the highest quality you can find, because if not, it will yield a poor quality salsa and it could go bad before you even eat it.
The peppers you use in canning salsa recipes will range from mild to fiery hot in taste and small ones are usually hotter than bigger ones. You can use College, Colorado, Hungarian yellow, Ancho or Anaheim peppers for a mild flavored salsa and Jalapenos, Serrano, Cayenne, Tabasco or Habanero for a hotter salsa. It is important to use rubber gloves when handling and chopping peppers because the oils can cause severe skin irritation. Also remember to never touch your eyes, mouth or face when working with hot chilies, or it could lead to painful burning. Wash your hands completely after handling peppers and throw away the gloves you used or you could cross contaminate other foods with the oils.
The acid ingredient in canning salsa is to help preserve it and to prevent bacterial growth. You must add acids to canned salsa recipes, because the natural acidity of tomatoes may not be adequate. The most commonly used acids in canned salsa recipes are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but does not affect the flavor as much, you should use only vinegar that has at least five percent acid and use only bottled lemon juice. Never should you substitute vinegar in place of lemon juice because it will throw the acid balance out of whack and potentially ruin your salsa.
There are a variety of different spices you can add to canning salsa recipes and the most common are cumin, cilantro and oregano. You can leave out the spices if a milder salsa is what you prefer, for a stronger cilantro flavor, fresh can also be added prior to serving. It is important to always follow the directions of a recipe to a T, it ensures your batch of salsa will be processed correctly and protects you and your friends from becoming sick from tainted salsa.
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