canning fresh salsa is it safe?
here is what i want to do
make salsa; however, don’t cook it. This is the critical step. I DO NOT WANT TO COOK IT.
put it in jars
boil the pint jars for 20-30 minutes
Is this safe.
Freezing isn’t an option. Nor is leaving it fresh an options. I need to use up all my romas and want to do it wtih salsa. I want this to be safe but do not want to cook my salsa before I put it in the jars. Also, how do I know, say, after 2 months, my stuff I canned isn’t any good.
Let me clarify. Only cooking I want to do is when I boil the jars.
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I think it has to be cooked for safety. Here’s a link to a university that explains how to do it safely. http://cahe.nmsu.edu/pubs/_e/e-323.html
You’d have to use a water bath or pressure canner. Either way you’re salsa’s cooked.
freshpreserving.com
You have to be really careful with canning tomato products.
Best to be safe and follow directions from the above website
plz dont u ever think that there are a safe can , ever
I know of NO safe way UNLESS you cook it first. I do can my whole tomatoes without cooking them first (excpet for the 30 seconds in hot water to get the skins off) BUT when doing salsa, I always cook it.
I think this is because of the different vegies and ingredients you use when making salsa. They don’t all have the same ph.
I’d say stay safe and cook it.
If you can your salsa according to safety standards, they will be fine after 2 months, as long as they are still sealed. If they aren’t good, you will see a difference in color, see the lid loose, or they will smell bad. DO NOT USE IT if it is not still SEALED.
Processing salsa in a boiling-water canner requires fairly large quantities of lemon juice or vinegar, because the onions, garlic, and various peppers are low acid foods. Tomatoes are a border line low acid food. USDA defines a low acid food as foods w/ a pH higher than 4.6. I’ve appended a link to a USDA approved web site that has some salsa recipes. The Ball Blue Book guide to Home Canning, Freezing and Dehydration (1999 or newer only) has some USDA approved recipes. The University of Georgia Extension Service has a book titled It’s So Easy To Preserve which has some USDA approved recipes – it’s in book stores – I’m sorry I don’t have the ISBN number handy. Your local Extension Office should have a booklet on Salsa for sale at about $2.00 that has some very nice recipes too.
In these recipes you cannot vary the quantities of any of the ingredients, other than the DRIED herbs/spices, without jeopardizing the safety of the final product. You also cannot make ingredient substitutions, with this exception. Lime juice can be substituted for the lemon juice; lemon or lime juice can be substituted for vinegar because their pH is lower than the pH of vinegar. Therefore you cannot substitute vinegar for lemon or lime juice. It is recommended that you use bottled lemon/lime juice to insure the acidity of the juice meets USDA’s lab tests for recipe safety. You can use your choice of vinegar so long as it is a 5% or greater dilution (some vinegars like rice vinegar is 3-4 %). All these recipes are Hot-Pack. It’s the only way to do it safely. So you will have to cook your salsa a bit before canning.
All of the recipes in the references I’ve listed are for pints and 1/2 pints only. The canning times are listed w/ the recipe – most are about 15 minutes. All of the references give hints on how to inspect you product for proper sealing, and for damage when product is to used.
http://www.uga.edu/nchfp/publications/usda/utah_can_guide_03.pdf
The above site is a printable .pdf document. Go to the Home Page for other canning info and printable .pdf documents.
Happy Canning!