Best Food Forward: Canned salsa: Create with care

Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. It is important when canning salsas that you are sure the acid level is high enough to prevent botulism poisoning. Many people think that tomatoes are high in acid. However, with the newer low-acid varieties it is more difficult to be sure they have enough acid to be safe to preserve using a boiling water bath canner.

Processing times are scientifically determined. It is extremely important to follow a tested recipe for tomatoes and tomato products such as salsa. Changing the amount or type of ingredients and method of preparation can influence the processing condition needed to guarantee safety. For example, adding extra vegetables to a salsa recipe can change acidity and overcooking can change the consistency. Adding drained canned crushed tomatoes that thicken the salsa or adding thickeners will not allow the heat penetration to be sufficient to process safely. Products that are not prepared according to instructions of a scientifically tested recipe should be frozen.

The type of tomato used will affect the quality of the salsas. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsas than large slicing tomatoes. Both make good salsa, but slicing tomatoes will yield a thinner salsa than a paste tomato. Salsa can be thickened by adding tomato paste.

Canning is not a good way to use overripe or tomatoes from a dead or frost-killed vine. These tomatoes will have even lower acid content. These tomatoes should be eaten fresh or used in products that will be frozen. Poor quality or overripe tomatoes will yield a very poor salsa.

Use only high-quality peppers. If you prefer a different kind of pepper than is listed in a recipe, you may substitute another variety. Just don’t increase the total amount of peppers in any recipe. Canned chilies may also be substituted for fresh.

The acid ingredients used in salsa help preserve it. You must add acid to home canned salsas. Commonly used acids are vinegar, lemon and lime juices. Lemon and lime juices are more acidic than vinegar. In addition, the lemon and lime juices have less effect on the flavor of the salsa. Use only bottled lemon or lime juices or vinegar that is at least 5 percent acid. If you have a recipe that calls for vinegar and you wish to use lemon juice, you can. DO NOT substitute vinegar in recipes calling for lemon or lime juice.

Spices add flavor to the salsa. The amount of spices and herbs may be altered in a recipe. Cilantro and cumin are often used and can be adjusted to your taste for the salsa.

Many of the tested recipes may be thinner than you prefer your salsas to be. Do not thicken the salsas with flour or cornstarch before canning. If they are too thin, after you open the jar, you can thicken it at that time, or just drain the excess juice off the salsa before serving. The juice can be saved to use in soups, stews or salad dressings.

For tested recipes contact the WSU Extension office and request the “Salsa Recipes for Canning” publication. For answers to your questions call the Food Preservation Hot Line at 360-397-6060 ext. 5366.

Sandra Brown is the food safety and nutrition expert for the Washington State University Cooperative Extension in Clark, Cowlitz and Wahkiakum counties. Reach her at 360-397-6060, ext. 7712 or browns@wsu.edu. The WSU Cooperative Extension in Clark County is at 11104 N.E. 149th St., Building C-100, Brush Prairie, WA 98606.

Salsa Verde

Yield: 6 pints

Use a variety of hot peppers to regulate the heat of the salsa. Do not use more than 5-10 peppers total.

7 cups green tomatoes chopped, cored, peeled

5-10 jalapeno, habanero or scotch bonnet peppers, seeded and finely chopped

2 cups red onions, finely chopped

2 cloves garlic, finely chopped

1/2 cup lime juice

1/2 cup cilantro, loosely packed and finely chopped

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon black pepper

In a large stainless steel saucepan, combine tomatoes, peppers, onions, garlic and lime juice. Bring to a boil over medium-high heat, stirring constantly. Stir in cilantro, cumin, oregano, salt and black pepper. Reduce heat and boil gently, stirring frequently, for minutes. Remove from heat

Ladle hot salsa into hot jars, leaving 1/2 -inch headspace. Remove air bubbles, wipe rim of the jar and place lids on jar. Process in a boiling water bath canner for 20 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool and store.

Tomatillo Green Salsa

Yield: 5 pints

5 cups, chopped tomatillos (can substitute green tomatoes)

1 1/2 cups seeded, chopped long green chiles

1/2 cup seeded, finely chopped jalapeno peppers

4 cups chopped onions

1 cup bottled lemon or lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin (optional)

3 tablespoons oregano leaves (optional)

1 tablespoon salt

1 teaspoon black pepper

Combine ingredients in a large saucepan and stir frequently over high until mixture begins to boil, then reduce heat and simmer for 20 minutes, stiffing occasionally. Ladle hot salsa into pint jars, leaving 1/2 -inch headspace. Adjust lids and process in a boiling water canner for 15 minutes. When done processing remove lid and let stand for 5 minutes. Then remove jars from canner and let cool 24 hours.

Tomato Salsa

Yield: 4 pints

Use slicing tomatoes.

4 cups peeled, cored, chopped tomatoes

2 cups seeded, chopped long green chilies

1/2 cup seeded, chopped jalapeno peppers

3/4 cup chopped onions

4 cloves garlic, finely chopped

2 cups vinegar

1 teaspoon ground cumin

1 tablespoon oregano leaves

1 tablespoon fresh cilantro

1 1/2 teaspoons salt

Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2 -inch headspace. Adjust lids and process in a boiling water canner for 15 minutes. When done processing remove lid and let stand for 5 minutes. Then remove jars from canner and let cool 24 hours.

Chile Salsa

Yield 6-8 pints

Use mixture of mild and hot peppers.

10 cups peeled, cored, chopped tomatoes

6 cups seeded, chopped chili peppers

4 cups chopped onions

1 cup vinegar

3 teaspoons salt

1/2 teaspoon pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2 -inch headspace. Adjust lids and process in a boiling water canner 15 minutes. When done processing remove lid and let stand for 5 minutes. Then remove jars from canner and let cool 24 hours.