Safe, Simple, Easy to Learn Salsa Hi, I’m ____________ an Extension Educator with Ohio State University Extension to talk about Preserving Food Safely. Note to Instructors: Please use OhioLine Fact Sheet 5339, Salsa: From Garden to Table as a handout. If you plan to do this as a hands-on class, it will take approximately 60 to 90 minutes of prep time to chop vegetables/fruit for salsa to be ready to heat and process during class. You may want to demonstrate removing the tomato skin and filling jars. Empowerment Through Education

Today’s Topics Salsa ingredients safe for water bath canning Vegetables Fruits Importance of using tested recipes for food safety and food quality Today’s topic is Salsa. Home canning is just one way you can preserve fresh produce from a time of plenty (summer harvest) for a time of need (winter). Understanding what causes food to spoil and following the proper steps and safety precautions for pressure canning will allow you to enjoy your home canned product in the months to come.

Basics for Handling Food Safely Prevent bacteria from spreading through your kitchen. Wash hands! 20 seconds before and after handling food Sanitize! Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water. Photo - CDC

Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. Preserving food at home may require significant time, energy and money. Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

Attention! To safely home can salsa, tested salsa recipes from the USDA or a Land Grant University Extension are required! All other recipes must be frozen or refrigerated.

Methods of Food Preservation for Salsa Canning Freezing Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or steam pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type of food you chose to preserve.

Advantages of Food Preservation Year round availability of foods Less spoilage Eliminate or reduce microbial hazards Increased convenience Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

Equipment Needed for Boiling Water Bath Canning Jars & Lids Water bath canner Canning rack Jar lifter Current safe canning recommendations Basic equipment needed: Canning jars and 2-piece lids Pressure Canner with dial or weighted gauge and a rack Jar Lifter so as to not burn yourself. And, safe, current canning information. Note about smooth top ranges Before canning on a smooth top range, please read the equipment manual. Many manufacturers warn against canning on smooth top ranges. Doing so may even void the equipment’s warranty. Some of the concerns include: Flat bottom pot contact Scratching Overheating protections and heat cycling Matching burner size to pot size

Select Your Recipe Type or heat of peppers? Tomatoes or tomatillos? Onions? Fruit? Spices or herbs? Select a recipe from a reliable source – USDA, National Center for Home Food Preservation, University Extension, in Ohio – Ohioline. Make your selection based on your/your family’s personal preference. Do they like tomatoes, what type of peppers, want fruit in it?? Onions – you can use red, yellow or white – just do not increase the amount in a recipe.

Reputable Sources USDA, Complete Guide to Home Canning, 2009 So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition, 2014 National Center for Home Food Preservation www.homefoodpreservation.com OSU Extension Ohioline Fact Sheets ohioline.osu.edu Follow directions from a reputable source. Use the following for a canned salsa: (they are researched tested) USDA, Complete Guide to Home Canning, 2009. So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition. National Center for Home Food Preservation (www.homefoodpreservation.com). OSU Extension Ohioline Fact Sheets (ohioline.osu.edu). Up-to-date methods and information should always be used; beware of information passed down from grandma, the next door neighbor, or social media like Facebook or Pinterest.

Canning Method for Salsa Salsa is usually a high acid food pH less than 4.6 Generally all fruits Tomatoes, with added acid Foods to which large amounts of acid are added “Acid” foods are foods that contain enough acid to prevent the growth of the bacteria that causes botulism poisoning. This includes all fruits, tomatoes when additional acid is added and pickled and fermented products. It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

Jars and Lids Wash canning jars; don’t use if chipped, nicked or scratched – keep hot until used Prepare 2-piece canning lids and ring bands by package instructions Remove air bubbles (plastic knife) Wipe jar rims with wet, clean cloth Adjust two-piece lids; tighten fingertip-tight To prepare jars for canning, follow these steps: First, wash canning jars and check for chips, nicks and scratches. Jars with these imperfections may not seal or may break during processing. Next, prepare 2-piece canning lids and ring bands according to package instructions for the brand you are using. You will normally place the lids in simmering water to soften the seal. Fill jars with food product. We will talk about different fill methods in just a bit. Remove air bubbles using a plastic knife or bubble freer so as not to scratch the jars. Wipe jar rims with wet, clean cloth or paper towel to remove any food residue. Adjust the two-piece lids; tighten until fingertip-tight. Do not use your whole hand to tighten the lids. Overtightening jar lids may cause them not to seal. [Activity: Have jars, lids and ring bands. Let audience practice putting lids on and tightening.]

Canning Jars Glass, Mason-type intended for canning Available in regular or wide mouth Two-piece self sealing lids Range from ½ pint to ½ gallon Acceptable jars are glass, mason-type jars intended for canning. What we call single use or one-trip jars are not recommended because they can break during the canning process. Canning jars come in sizes from ½ pint to ½ gallon. Note: Half-gallon jars are not for pressure canning. They are only recommended for processing apple and grape juice. Jars NOT recommended for home canning: Single use/one-trip jars Metric measure jars Wire bales & rubber rings Zinc lids Weck jars (A brand of jars made in Europe using metric measure, rubber rings and glass lids.)

Assemble Ingredients Ensure you have all the ingredients and equipment needed for your recipe. Often cheese cloth is needed for spices – do you have it? In a pinch a coffee filter can also be used. Always use high quality produce – not damaged or frost-killed tomatoes to avoid potential spoilage.

Preparing Peppers The type/variety of peppers used can be altered based on preference, but the quantity must be maintained. Mild peppers – Ancho, Colorado, Hungarian Yellow/Hot Wax Hot peppers – Serrano, Cayenne, Habanero, Tabasco, Jalapeno A combination will yield a salsa that is in the medium range. Refer to OhioLine Salsa Fact Sheet HYG-5339 for directions to skin peppers – range top or oven/broiler method.

Preparing Tomatoes 1 2 3 4 The type of tomato used will affect the consistency of the salsa. Paste tomatoes like Roma will yield a firmer tomato product. To prepare tomatoes: Dip washed tomatoes in boiling water for 30 to 60 seconds or until the skins split. Submerge immediately in cold water. Peel off loosened skins and remove cores.  Remove seeds and chop (¼- to ½-inch pieces).

Chop Vegetables Chop vegetables according to recipe directions. Caution when handling peppers – the volatile oils in hot peppers can cause burns to skin. Wear disposable gloves when chopping these peppers. Do not touch your face, especially near your eyes. Red pepper photo - Pixabay

Prepare Fruit if Included If your recipe includes fruit – it may need peeled, soaked in ascorbic acid (to maintain color and prevent browning), or chopped.

Combine Ingredients & Simmer Vegetables and fruits are heated and simmered for canned salsas. Spices are added – although fresh herbs may be best added close to the end of this process to maintain flavor.

Fill Hot Jars

Headspace The space in the top of the jar between the inside of the lid and the top of the food or liquid Check directions for correct headspace for each food The headspace may vary based on ingredients and recipes. After packing and before putting on the lids, check the headspace – or the space left in the top of the jar between the top level of food or liquid and the lid. If there is too little, food may bubble out during processing, deposit on rim and prevent proper sealing. If there is too much, food at the top is likely to discolor and the jar may not seal properly because processing time not long enough to drive all air from jar.

Process in Boiling Water Bath Canner Each food has its own processing time. Follow directions carefully! Time will differ depending on the thickness of the food, the type of food, and the size of the jar. Remember that too little processing time or inaccurate pressure can cause food spoilage. Use a rack to keep jars from touching the canner bottom. Put jars in a water bath canner that contains simmering water. Add water if needed to bring 1 inch above jar tops. Do not pour water directly on jar lids. Bring water to a rolling boil, and set timer for processing time. Water must cover jars and actively boil throughout the entire processing time. After the process is complete, turn off the canner, remove the lid being careful to allow the steam to escape away from your face, and wait 5 minutes before removing the jars. Allow jars to cool on counter. Remove rings, check seals, and label for storage. For best quality, store in a cool/dark location.

Caution! FOLLOW DIRECTIONS EXACTLY! Include vinegar or lemon juice as directed Altering tested recipes in any way may result in an unsafe product Examples: Adding extra sugar Having food pieces larger than called for in directions Vinegar or lemon juice is added to salsa to make it a high acid food. Use only commercially bottled vinegar and bottled lemon juice, not fresh. This assures consistent acidity. FOLLOW DIRECTIONS EXACTLY!

Freezing Salsa If you have decided to alter a salsa recipe or create your own, you must freeze it rather than can. This is a great way to use up small quantities of produce. To freeze place in a freezer safe container and label. Open salsa can be refrigerated for up to 1 week. Frozen salsa should be used in approximately 8 months.

Summary Recipe selection determines the method of food preservation required Ingredient selection can impact the quality and taste of your final product Canning food is an excellent way to preserve the harvest of summer for months to come In summary, canning food is an excellent way to preserve the harvest of summer. By following some simple, safe steps, you can successfully pressure can your food to enjoy until the next harvest comes along.

Questions? Contact your local OSU Extension Office extension.osu.edu This material has been peer-reviewed for statewide distribution. Developed by: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County, barlage.7@osu.edu. Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Roger Rennekamp, Associate Dean and Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication (e-mail, relay services, or video relay services). Phone 1-800-750-0750 between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial 614-292-6181

References United States Department of Agriculture (2009).  Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539. National Center for Home Food Preservation, www.uga.edu/nchfp.  The University of Georgia Cooperative Extension, So Easy to Preserve, (Sixth Edition, 2014). Ohio State University Extension, Salsa: From Garden to Table, ohioline.osu.edu/hyg-fact/5000/pdf/5339.pdf All photos taken by OSU Extension FCS Home Food Preservation Team, unless otherwise noted.

Photo credits Slide 3: Centers for Disease Control and Prevention Slides 11 and 15: National Center for Home Food Preservation Slide 15: © AZP Worldwide Slide 15: Ohio State University Photo Library Slides 17 and 25: Pixabay All other photos were taken by the Food Preservation Team.