Hi. I just finished reading the Food-Storage & Preserving archives and I didn't see the answer there. I did find lots of great information though. I made a bunch of notes and printed out some stuff too.

It has been too many years since I've done any canning and I've only done tomatoes by myself (wet canning) and helped a friend do some pressure canning. I'm planning on taking the plunge and taking my new American Canner for a turn this week. But, my hubby wants home made salsa, to store. I have only a slight clue as to how to do that. I'd be awfully appreciative if someone would walk me through it. Thank you everyone, I've learned so much from this forum.

-- DianeR (starkrav@kdsi.net), September 07, 1999

Answers

Check out either the Ball Blue canning book for instructions or the instructions on the boxes of salsa spices usually sold near the canning supplies.

-- smfdoc (smfdoc@aol.com), September 07, 1999.

There is a web site chock full of canning recipes you might enjoy at

http://soar.Berkeley.EDU/recipes/canning/recipe25.rec

I've copied the link to their salsa recipe but if you delete everything before recipe you get their index. Pretty neat, all kinds of hints.

I'd say, just mix up your favorite recipe and then follow Ball Blue book for canning procedure. One caveat is that salsa will eat up your lids in a hurry, if you can get the enamel coated lids they will keep better. Have fun!

Got chips?

-- mommacarestx (harringtondesignX@earthlink.net), September 07, 1999.

We were discussing our salsa recipes and methods of canning with a neighbor last night, so I might remember what we do. We cook all the tomatoes, onions, peppers, etc., before canning it, hot pack it in pints with a tablespoon of vinigar per jar (or was that a teaspoon???) and then put the lids on, etc., and pressure can for 15 minutes at 10 pounds. It keeps well for 3+ years (there's always a jar or two from years ago stuck behind something on the shelf.) We do 50 or so pints a year of different kinds of salsa and hot sauce. We often cook down some of the tomato sauce part of it first to thicken it as much as possible before adding the peppers. And I'd better doulble check that amount of vinegar per pint! Or you can use lemon juice- it's mostly to add acidity to help preserve the peppers.

-- Jim (jiminwis@yahoo.com), September 08, 1999.

Thanks for your responses, smfdoc, mommacarestx and Jim. Sorry to have posed a question and then vanished. We are in the middle of putting a new roof on our house and it keeps drawing my attention. I haven't had time to pick up a Blue Book yet, but I will and I will check out that site you recommended Mommacarestx. You guys are wonderful!

Can't wait to do some canning! Feeling a little timid about it though.

-- DianeR (starkrav@kdsi.net), September 08, 1999.

Just want to post a few details on our salsa recipe. It uses 2 tablespoons per pint of vinegar or lemon juice, and we also process the pints at 10 pounds for 10 minutes in the pressure canner. Our basic recipe for mild salsa: 12 cups tomatoes (use at least some cooked down tomato sauce to thicken the end product) 3 cups sweet peppers 1/2 cup hot peppers (vary the proportions of hot to sweet peppers depending on your taste) 1 cup onion, chopped several cloves of garlic 1 to 2 tablespoons of salt 1 teaspoon coriander seed

Combine, cook 15 minute,put 2 tablespoons vinegar or lemon juice in each pint jar and then pack salsa in the pint jars with 1/2 inch head room, put on lids and process in pressure canner for 10 minutes at 10 pounds pressure. Cooking it and pressure canning it will make it a well-cooked salsa, but that can't be helped if you want to can it.

-- Jim (jiminwis@yahoo.com), September 09, 1999.

Thanks Jim,

That's a great sounding recipe.

It's the well-cooked part that has me perplexed. Is there a way to can raw salsa and end up with it uncooked? Since salsa is mainly tomatoes can one can it in a water bath and would that make it less cooked?

-- DianeR (starkrav@kdsi.net), September 09, 1999.

Don't water bath can salsa. Peppers and onions are low acid foods. Even if you add vinegar it's not worth the risk. Follow the USDA or Ball Guide for pressure canning salsa. Last thing you need after Y2k is botulism poisoning, right, so why take a chance. Or, if you water bath can it, you should boil it for 10 minutes before using it - and then cool it down before serving. Too much hassle. Just pressure can it.

-- Fiver (fiver@yahoo.com), September 11, 1999.

Thanks Fiver,

So it's pressure canned salsa for the off season months and fresh if our garden is successful. Thank you for your imput.

-- DianeR (starkrav@kdsi.net), September 11, 1999.