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Old 09-03-2010, 09:13 PM   #1
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How do I can my salsa?

I've started making salsa from my garden and need to learn how to preserve it. How do I can it without having all of that fancy equipment? I have large stainless stew pots I can use for boiling (22qt & 12qt). Is there an easy way for someone as wet behind the ears as I am? I don't want to end up throwing it out.


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Old 09-03-2010, 10:14 PM   #2
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I wouldn't recommend getting into canning foods until you have read a current copy of the Ball Blue Book Guide To Preserving, which also contains recipes for canning salsas that will not potentially poison you, i.e., you don't want to 'can' your home design salsa recipe.

National Center for Home Food Preservation | NCHFP Publications
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Old 09-04-2010, 07:34 AM   #3
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What I do is to follow the recipe out of the Ball Blue Book Guide for "Chili Sauce" ................and call it "salsa"
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Old 09-04-2010, 09:02 AM   #4
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You do need to use an approved recipe, and then you can boiling water bath can it. You need a pot that is at least 3 or 4 inches taller than your jars. To can using a boiling water bath, you put a rack (or a kitchen towel) in the bottom, put your jars in, with enough water to cover the tops of the jars with an inch or two of water.

The link that McNerd posted has a recipe and instructions for canning salsa. You need to use an approved recipe because BWB canning is only used for high acid foods. If your salsa has a lot of onions and peppers, and no vinegar, it might not have enough acid to keep it safe.

Canning is not a big deal, it is not dangerous, it is fun, but you DO have to follow directions.

Beth--that is the recipe I use for salsa, too--delish, sweet and hot!! I leave the spices that they call for out, and use plenty of hot peppers.
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