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canning salsa

Kayla Lafernier

11 years ago

I have looked online for weeks now on how to can my salsa. But, I cannot find if I can can it or not. I have searched all of the salsa recipes that can be canned, and I don't like the way that they sound (I am more of a cantina salsa kind of person). My salsa is very thin, with no chunks. here is the recipe. please help me to find out if I can can this or not. I would really like to know soon.

28oz Can Whole peeled Tomatoes

1/2 Fresh Lime Juice, (squeezed)

2tbs diced Cilantro

1tbs diced Onion

1.5 cloves fresh garlic

1/8 teaspoon ground cumin

2 teaspoon salt

1/8 teaspoon Cayenne Pepper

1/8 teaspoon black pepper

put all ingredients in blender. blend, chill, enjoy

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Comment (1)

digdirt2
11 years ago
Hi Kayla - sorry but no. This link explains most the underlying issues but the main issue is that there is no way to know how much acid would need to be added to make it safe to can. All I know for sure is it would take more than the 1/2 a fresh lime. And as you tripled or quadrupled the recipe to make it worth while to can a batch the need for the additional acid would increase dramatically.

Can I can my own salsa recipe?

Of course you can freeze your recipe with no problems. And if it is the texture you are primarily concerned with then you can take any of the approved and tested salsa recipes available and run them through the blender AFTER you open the jars to get the texture you want.

Salsa Recipes

Hope this is some help.

Dave
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