Can your “Choice Salsa” safely

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Sharon Drummond
Sharon Drummond

Janet Hackert, Nutrition and Health Education Specialist, Harrison County, University of Missouri Extension

People have often asked if it is possible to use their own salsa recipe and can it safely. In the past the best response was: no, use it fresh or freeze it. Now there is a tested, generic recipe that allows for creativity without giving up safety.

The National Center for Home Food Preservation has released their guidance on preparing and canning what they call “Choice Salsa.”

Choice Salsa provides the required proportions of each ingredient to insure that the final product can be safely canned in a boiling water canner. The recipe to make about 6 pint jars is simple:

  • 6 cups peeled, cored, seeded and chopped ripe tomatoes
  • 9 cups diced onions and/or peppers of any variety
  • 1½ cups commercially bottled lemon or lime juice
  • 3 teaspoons canning or pickling salt

The directions then specify the particulars. There are also some notes specific to keeping this recipe safe. For this important information, check out the full version of this article at http://missourifamilies.org/features/foodsafetyarticles/fdsfty89.htm

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