Home Canned Salsa Workshop 2015 Provided by Barbara Brown, Ph.D., R.D./L.D. Food Specialist, Oklahoma Cooperative Extension Service Assoc. Prof., Department of Nutritional Sciences Step-By-Step Canning of Salsa • This slide show is a description of typical steps in • • • 2 boiling water canning of tomato-pepper salsas at home. It is not intended to be a specific recipe and not all steps may apply in every recipe. It is not intended to be used with salsa recipes that have not been tested and determined to be safe for boiling water canning. Recommended salsa recipes can be found at the National Center for Home Food Preservation website at: http://nchfp.uga.edu/how/can_salsa.html Oklahoma Cooperative Extension Service 2015 3 Oklahoma Cooperative Extension Service 2015 Prepare the Canner • Make sure there is a rack in the bottom of your canner. • Fill boiling water canner about half full of water, and begin heating it. • You need enough water so the filled jars will be covered with 1 to 2 inches of water over the tops. • Water temperature should be about 180°F when it is time to add your filled jars. 4 Oklahoma Cooperative Extension Service 2015 Prepare the Jars and Lids • • • • • • 5 Select the number of pint jars the recipe indicates it will make. Check jars for nicks and/or cracks. Select jar rings that display no rust or bending, and new flat lids. Wash everything in warm, soapy water. Rinse well. Keep jars in warm water while you prepare the salsa. Follow directions from the lid manufacturer for preparing that specific type of lid. Oklahoma Cooperative Extension Service Jars do not need to be sterilized. 2015 Preparing lids: Ball/Kerr lids no longer require warming before use • Still safe to simmer lids before use, however, never boil • Recommendation for over 40 years has been to simmer (180°F), not boil (212°F) • Change made in 1969 • Switched sealing gasket from latex-based to Plastisol • Latex required pre-heating to soften prior to canning in order to create an effective seal, Plastisol does not but doing so will not damage it • Removing simmering step was designed to make the home canning process easier, speedier • Current recommendation is to wash lids with warm, soapy water and keep at room temperature until ready for use 6 Oklahoma Cooperative Extension Service 2015 Have extra hot water available • Have an extra pot of water heating in case you need more to add to the canner at processing time. 7 Oklahoma Cooperative Extension Service 2015 Collect the Ingredients • Tomatoes (use the type in your recipe) • Peppers (use the type in your recipe) • Onion • Vinegar (5%) • Pickling or canning salt Your recipe may also include • Cloves of garlic • Dried seasoning • Black pepper, oregano leaves, ground cumin, etc. • Fresh herbs—cilantro, parsley, basil, etc. 8 Oklahoma Cooperative Extension Service 2015 To prepare the tomatoes • • • • • 9 Wash tomatoes. Make an “x”-shaped slit in the skin at the base of each tomato. Dip washed tomatoes into boiling water for 30-60 seconds until skins just begin to split. Dip immediately into cold water. Slip skins off tomatoes and core them. Chop tomatoes into small pieces. Measure out the required amount. Oklahoma Cooperative Extension Service 2015 To prepare the peppers • • • 10 Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. Wash hands thoroughly before touching your face or eyes. Wash peppers well. Cut peppers lengthwise. Remove stems and white membranes. Remove seeds; the more seeds you remove, the milder the salsa. Chop the peppers into small pieces. Measure out required amount. Oklahoma Cooperative Extension Service 2015 To prepare the onions and garlic • • • • 11 Remove the outer skin. Wash onion and garlic cloves well. Cut away any sprouting, tough stem or root end parts. Chop the onions into small pieces. Use a garlic press to for garlic (or mince finely by hand). Measure the required amount of each. Oklahoma Cooperative Extension Service 2015 Cook the Salsa • Canned salsa is a hot pack. • Combine all measured prepared vegetables in a large saucepot with the vinegar and seasonings. Bring to a boil, stirring frequently. • Reduce the heat and simmer as directed, stirring occasionally. 12 Oklahoma Cooperative Extension Service 2015 Fill the Jars, part 1 • Fill hot salsa into clean, hot canning jars. • Use ladle and jar funnel to avoid getting salsa on the sealing surface (and prevent a big mess!). • Leave 1/2-inch headspace, making sure liquid juices cover the pieces of food. 13 Oklahoma Cooperative Extension Service 2015 Fill the Jars, part 2 • Remove air bubbles and adjust headspace if needed, leaving 1/2-inch empty. Use a plastic knife or special bubble remover tool. Do not use metal knives or spoons. • Wipe the rims (top surface) of the jars with a dampened clean paper towel, to make sure no food or liquid is on them. This could interfere with sealing. 14 Oklahoma Cooperative Extension Service 2015 Applying the Lids • Remove pretreated lids from the warm water, using a magnetic wand. • Apply the lids to the tops of the jars. • Tighten ring bands over lids until “fingertip-tight” and snug. Take care not to overtighten and cut through the warm gasket. 15 Oklahoma Cooperative Extension Service 2015 Place the Jars in the Canner • • • 16 The temperature of the water in the canner should be about 180°F (simmering) when it is time to add your filled jars. Carefully add jars to canner, using jar lifter. Keep them straight up; do not tilt jars. Racks for many boiling water canners have divided spaces for holding jars. If using a flat rack, fill empty jars with water and place in the empty space around your filled jars, to prevent jars of salsa from moving around or tipping over. Oklahoma Cooperative Extension Service 2015 Processing the Salsa • After all jars are in the canner, make sure water is 1 to 2 inches over the tops of the jars. Place lid on canner. • Turn heat on high and bring water in canner to a full boil over the jars. • After water is fully boiling, process jars for the required process time. Adjust time for altitude if needed. • The water must never stop boiling. If it does, return water to a boil and start timing the process over from the beginning. 17 Oklahoma Cooperative Extension Service 2015 Removing Jars from the Canner • After processing, turn off burner. Remove lid, turning away from you to avoid getting steam in your face. • Let jars sit in canner another 5 minutes. • Using jar lifter, remove jars from canner, again without tilting them, and set them on a thick clean towel, or plastic or wooden cutting board to cool. Do not sit jars directly on a cool surface. 18 Oklahoma Cooperative Extension Service 2015 Cooling the Jars • Let jars sit undisturbed while cooling—between 12-24 hours. • If jars seal properly, the lid will be curved inward and there will be a clear ringing sound when tapped. 19 Oklahoma Cooperative Extension Service 2015 Storing the Jars • • • • • 20 Remove ring bands from sealed jars. Gently wash lid area and threads of the jar (in case there is any food or liquid residue that you might not even see). Then rinse and dry jars; label and date them. Store jars without ring bands in a cool, dark, dry place. Store unsealed jars in the refrigerator. Oklahoma Cooperative Extension Service 2015 How much of the recipe can I change? • Peppers • Range from mild to hot • Wear plastic or rubber gloves when handling hot peppers and do not touch your face, particularly around the eyes • If you do not wear gloves, wash hands thoroughly with soap and water before touching face or eyes • Okay to substitute one type of pepper for another or mild peppers for chilies • Do not increase the total amount (pounds or cups) of peppers in any recipe • Changes final acidity of the mixture and potentially unsafe canned salsa 21 Oklahoma Cooperative Extension Service 2015 How much of the recipe can I change? Onions… • Red and yellow onions may be substituted for each other • Do not increase the total amount of onions called for in the recipe • Changes the final acidity level of the salsa and can create an unsafe canned product 22 Oklahoma Cooperative Extension Service 2015 How much of the recipe can I change? Acidic ingredients… • Include vinegar, commercially bottled lemon juice or lime juice • Help preserve canned salsa • USDA research has not been able to calculate a safe canned salsa that tastes similar to fresh salsa • Recipes for home canning have larger amounts of vinegar or lemon juice, which create a more acidic flavor • It’s important that the amount of acid in the recipe is never reduced. • While an equal amount of bottled lemon juice may be substituted for vinegar in recipes, do not substitute vinegar for lemon juice — this could result in less acidity and potentially unsafe canned salsa. 23 Oklahoma Cooperative Extension Service 2015 How much of the recipe can I change? Spices and herbs… • Amounts can be altered, with no risk of creating a potentially unsafe canned salsa. • For a stronger cilantro flavor in recipes with cilantro, it is suggested to add fresh cilantro just before serving instead of adding more before canning. 24 Oklahoma Cooperative Extension Service 2015 How much of the recipe can I change? Thickeners… • Do not thicken salsas with flour, cornstarch or other starches before canning. • Add these ingredients after opening canned salsa 25 Oklahoma Cooperative Extension Service 2015 What if I want to make my own recipe? • If your personal favorite salsa doesn’t have a tested recipe for home canning, eat your creation fresh, storing it up to one week in the refrigerator. • Store all open salsas in the refrigerator once opened 26 Oklahoma Cooperative Extension Service 2015 Do I have to process my salsa in a boiling water canner? • Method is called open kettle canning • Results in a high rate of food spoilage, potential illness • Although food is hot and may be fully cooked, it is difficult to reach and maintain temperatures for time needed to destroy spoilage microorganisms • If not destroyed, the food can spoil even though the lid is tightly closed 27 Oklahoma Cooperative Extension Service 2015 Choice Salsa • 6 cups peeled, cored, seeded and chopped ripe tomatoes • 9 cups diced onions and/or peppers of any variety (See Notes below) • 1 and ½ cups commercially bottled lemon or lime juice • 3 teaspoons canning or pickling salt • Yield: About 6 pint jars CAUTION: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 28 Oklahoma Cooperative Extension Service 2015 Procedure: • Wash and rinse pint or half-pint canning jars; keep hot until • • • • 29 ready to fill. Prepare lids and ring bands according to manufacturer’s directions. 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). To prepare onions: Peel, wash, core and dice onions (¼-inch pieces). To prepare bell peppers: Wash and core bell peppers. Remove the seeds and membranes before dicing (¼-inch pieces). To prepare hot peppers: Wash and remove stems of hot peppers. Keep or remove as much of the seeds and membranes as you wish, depending on the ‘pepper heat’ of the salsa that you desire. Dice peppers (¼-inch pieces). Oklahoma Cooperative Extension Service 2015 Procedure: • Combine prepared ingredients in a large pot; add lemon juice and salt. Bring to a boil over medium heat while stirring. Reduce heat and simmer salsa for an additional 3 minutes, stirring as needed to prevent scorching. • Fill the hot salsa into prepared hot jars, leaving 1/2inch headspace. If needed, remove air bubbles and re-adjust headspace to ½-inch. Wipe rims of jars with a dampened clean paper towel. Adjust lids and bands. • Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals. 30 Oklahoma Cooperative Extension Service 2015 Table 1. Recommended process time for Choice Salsa in a boiling-water canner. 31 Style of Pack Jar Size Hot Half-pint or Pint Jars Oklahoma Cooperative Extension Service Process Time at Altitudes of 0 – 1,000 1,001 – Above ft 6,000 ft 6,000 ft 15 min 20 min 25 min 2015 Lab instructions • • • • • • • • 32 Meet in room 002 HS in 1 hour Work in groups of 3 (or so) Make 1 batch Choice Salsa (handout) per group Use about 2 cups onion, 7 cups peppers (can swap with another group to change ratio—stay with 9 cups total • Wear disposable gloves when working with Jalapeños Refrigerated foods will be in silver refrigerator Pint jars will be in dishwasher, 6 per recipe You will need to wash your own lids Be precise, be patient, be polite Oklahoma Cooperative Extension Service 2015 Credits • Reprinted with permission of the University of Georgia. National Center for Home Food Preservation and Simmons, H. 2008. Step-By-Step Canning of Tomato Salsa Using Slicing Tomatoes. Athens, GA: The University of Georgia, Cooperative Extension. • This slide set was developed by Heather Simmons as a student project in FDNS 3010, Department of Foods and Nutrition, The University of Georgia, and edited by faculty of the National Center for Home Food Preservation, June 2008. • This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762. 33 Oklahoma Cooperative Extension Service 2015 34 Oklahoma Cooperative Extension Service 2015