29 May, 2015

Salsa Canning? ("free" resources)

One good turn deserves another, right? 

Since I've adopted one of Monica Matheny's salsa recipes from The Yummy Life, when I noticed she received a number of questions about canning salsa, I did a bit of research. 


While this post is not intended to be an exhaustive look at the subject of canning salsa, I hope the information referrals are helpful nonetheless. Other than being a taxpayer, I have no connection to these organizations.




Salsa Canning?

I recommend these three knowledgeable, reputable resources. All "can" be "free."











The National Center for Home Food Preservation ("NCHFP") is hosted by the College of Family and Consumer Sciences at the University of Georgia "UGA"). 

The Chile Pepper Institute is hosted by the University of New Mexico ("UNM"). To fund student research and employment, and an endowment, the Chili Pepper Institute has an online store where you may purchase seeds for most of the chile pepper varieties developed at UNM as well as some unusual varieties and garden favorites. The Chile Pepper Institute store Internet address is http://www.chilepepperinstitute.org/cart/.





PDF files
Some of the resources mentioned above are available as PDF files at no direct cost. If the term PDF file is unfamiliar, you might like to read our post, "What's a PDF file?" here




The Complete Guide to Home Canning, 2009 Revision Information Bulletin No. 539 (pictured above) is available as a PDF file at no direct cost; a printed version is available for purchase online. 

  • You'll need the current version of Adobe® Acrobat Reader® DC installed on your computer before you can view or download this PDF file. You can download the free Adobe® Acrobat Reader® DC from https://get.adobe.com/reader/ .


Alternatively, you may purchase the entire Information Bulletin No. 539 ("the Guide") in printed form from either Amazon or the Purdue Extension Service through The Education Store. Be sure to read online customer comments and reviews because it looks like there have been or are issues with the legibility of some printed copies sold.


    Here are just three (3) snippets of the informed guidance you will find in Guide 3 (pictured above) about using the boiling water canning method to preserve salsas safely:

    ... most salsas, are mixtures of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. It is important that ingredients be carefully measured and that the salsas be made as described to be processed safely in a boiling water canner. (Page 3-19)
    Use only vinegar that is at least 5% acidity; do not use homemade vinegar or fresh squeezed lemon juice because the acidity can vary and will be unknown. (Page 3-19)  
    Do not thicken salsas with flour, cornstarch or other starches before canning. If a thicker salsa is desired, you can pour off some of the liquid or add these thickening ingredients after opening. (Page 3-21)


    What resources do you rely upon for answering canning questions? Please tell us in comments.



    You might like

    Easy Blender Salsa
    Roasted Salsa recipe via The Yummy Life


    References

    Carman, Tim"Should you wear gloves while handling peppers?" The Washington Post. Nash Holdings LLC. 31 Oct. 2012. Web. 28 May 2015.

    How To avoid chile burn links

    How To relieve chile burn links 

    Matheny, Monica. "10 Minute Fire Roasted Salsa." The Yummy Life. 4 May 2011. Web. 14 May 2015.  

    Matheny, Monica. "Roasted Salsa." The Yummy Life. 4 May 2011. Web. 14 May 2015.  


    United States. Department of Agriculture ("USDA") National Institute of Food and Agriculture ("NIFA"). Complete Guide to Home Canning, 2009 Revision Information Bulletin No. 539Guide 3: Selecting, Preparing, and Canning Tomatoes and Tomato Products, 2009 Revision. PDF file. Web. 28 May 2015. [http://nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf ]


    Index

    Appetizers and Snacks > Cold Dips / spreads > Salsas
    Condiments > Mexican
    How To
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    Page Last Modified 17 June 2015

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