| When canning salsa recipes you need to take extra | | | | and screw on metal bands. |
| care -it can definitely pose a health risk if not done | | | | When processing in a boiling water canner, use a rack |
| properly. The bacteria which may result from | | | | to keep jars from touching the canner bottom and to |
| improperly canned food produces a deadly toxin that | | | | allow the heat to reach all sides of the filled jars. Put |
| can cause severe damage to the central nervous | | | | the jars into a canner that contains simmering water. |
| system (and in the worst case death) when | | | | Add the boiling water if needed to bring water 1-2 |
| consumed in even small amounts. | | | | inches above the top of the jars. Don't pour the water |
| Since most salsa recipes contain a mixture of low-acid | | | | directly on the jars. Place a tight-fitting cover on |
| foods such as onions and chiles, an acid such as | | | | canner. |
| lemon juice or vinegar must be added to prevent the | | | | Bring water back to a rolling boil and set a timer for |
| growth of this bacteria. Special care must be taken to | | | | recommended processing time. Make sure the water |
| ensure that they contain enough of this acid to be | | | | is boiling gently and steadily. |
| processed safely in a boiling water canner. | | | | Remove the jars from the canner immediately after |
| When following canned salsa recipe instructions, make | | | | timer sounds. If the jars are left in the water too long |
| sure to follow them exactly. Use the amounts of each | | | | the food could spoil. |
| vegetable listed in the recipe and add the amount of | | | | If you find that a jar is not sealed, refrigerate it and use |
| vinegar or lemon juice listed. | | | | it soon after that. |
| Do not can salsas that do not follow these or other | | | | When storing, wipe the jars and label them with the |
| research tested recipes. Remember that you always | | | | date and the contents of the jar. Store the salsa jars |
| have the option of freezing or refrigerating the salsa. | | | | in a cool dark place and use it within a year. |
| Do not thicken salsas with flour or cornstarch before | | | | When you are ready to try your homemade salsa |
| canning. After you open a jar to use, you may pour | | | | recipe, before opening each jar, look for any bulging |
| off some of the liquid or thicken with cornstarch. | | | | lids, leaks, or any unusual appearance of the food. If |
| Make sure you follow manufacturer's directions for | | | | you notice an odor, mold, foam, or anything that might |
| pretreating the jar lids. When canning your salsa, fill the | | | | make you suspicious, destroy the salsa food. |
| hot clean jars with the hot salsa. Be very careful not | | | | As you can see, you need to take great care when |
| to leave any of the salsa on the rims. Wipe the rims of | | | | canning salsa to ensure that the quality of the food is |
| the jars with a clean, damp paper towel. Put on lids | | | | maintained. But the results are worth the effort! |