Canning Salsa, How to Can Salsa, Step by Step Guide

Author:Mary-Beth Stenson [Stenson, Mary-Beth]
Language: eng
Format: epub
Tags: Cookbooks; Food & Wine, Canning & Preserving, Cooking Methods, Budget
Amazon: B00GLAV99O
Published: 2013-11-09T05:00:00+00:00

Testing Your Seals

1. Wait for jars to cool.

2. Push down on centre of lid, if lid moves down or ‘pops’ the seal is secure

3. Unsealed jars should be placed in refrigerator and consumed within 3 weeks. Alternatively you could re-process your jars but this needs to be done within 24 hours.

How To Re-Process Your Jars.

1. Remove lids and empty jar contents into a pan.

2. Now the salsa needs to be re-heated to boiling point.

3. Using clean jars, refill with the boiling salsa.

4. Clean jar rims with clean, damp paper towel.

5. Put on new lids.

6. Process for full length of time as indicated in recipe, plus altitude time, plus extra 5 minutes.

If the process is completed within 24 hours it will be perfectly safe although it will not be of the same quality as your salsa that was processed in one pass.

Never Use Salsa When

1. Bubbling appears in a jar.

2. A lid opens after having been perfectly secure previously.

3. Lids are bulging

4. Mold appears on top of food or underneath the lid

5. Frothing is evident

6. An ‘off’ odor or sour smell is present after lifting the jar lid.

Never taste spoiled food. Spoiled food needs to be discarded safely away from human and animals. It is best to boil spoiled food for 30 minutes prior to disposal.

Storing Your Jars

Wipe jars clean.

Place labels on jars, and remove screw bands.

Give name of food, date prepared by whom etc. on the label

Store in a secure, dark, cool location.

Extremes of heat, light and dampness can greatly decrease the quality of your canned food.

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