1. Canning Salsa Safely

2. Resources for Today Canning Salsa Safely (B3570)Canning Salsa Safely (B3570) How Do I…..Can Salsa (NCHFP)How Do I…..Can Salsa (NCHFP) Peppers: Safe Methods to Store, Preserve and Enjoy (UC-Davis)Peppers: Safe Methods to Store, Preserve and Enjoy (UC-Davis)

3. Main Ingredients Ripe, undamaged tomatoes (paste or slicing varieties)Ripe, undamaged tomatoes (paste or slicing varieties) Tomatillos – Mexican husk tomatoesTomatillos – Mexican husk tomatoes Peppers – fiery to mildPeppers – fiery to mild

4. Peppers A rainbow of colorsA rainbow of colors Flavor varies from almost sweet to fiery hotFlavor varies from almost sweet to fiery hot A small size can carry a big ‘punch’A small size can carry a big ‘punch’

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6. Caution when Handling Hot Peppers The volatile oils in hot peppers can cause burns. Wear rubber gloves when you cut or chop hot peppers. Do not touch you face, especially near your eyes. Wash hands thoroughly with soap and water, even if you wear gloves.

7. Other Ingredients Onions and garlicOnions and garlic Acid – vinegar or lemon juiceAcid – vinegar or lemon juice Spices and herbsSpices and herbs

8. Safe Canning Boiling water processing is a must!Boiling water processing is a must! Open kettle canning is not recommendedOpen kettle canning is not recommended Commercial processing is differentCommercial processing is different

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10. Common Questions Favorite cookbook recipesFavorite cookbook recipes Salsa is too thinSalsa is too thin Substituting peppersSubstituting peppers Adding more onions or garlicAdding more onions or garlic Pressure canning salsaPressure canning salsa

11. More Common Questions Canning quarts of salsaCanning quarts of salsa Canning ~ tomatoesCanning ~ tomatoes Fruit salsasFruit salsas –Mango salsa –Peach apple salsa –Cranberry salsa

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