The Complete Book of Home Canning by Agriculture

Author:Agriculture
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-01-01T05:00:00+00:00

SALSA RECIPES

The salsas in this Guide, as well as 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.

SELECTION AND PREPARATION OF INGREDIENTS

ACIDS

The acid ingredients help preserve canned salsas. You must add the acid to these salsas processed in a boiling water canner because the natural acidity of the mixture without it may not be high enough. The acids are usually commercially bottled lemon juice or vinegar so the acidity level will be standardized. 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.

The amounts of vinegar or lemon juice in these recipes cannot be reduced for safe boiling water canning. Sugar can be used to offset the tartness of the acid. An equal amount of bottled lemon juice may be substituted for vinegar in recipes, but do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe canned salsa.

TOMATOES

The type of tomato will affect the consistency of salsa. Paste tomatoes, such as Roma, have more, and usually firmer, flesh than slicing tomatoes. They will produce thicker salsas than large slicing tomatoes which usually yield a thinner, more watery salsa.

Canning is not a way to use overripe or spoiling tomatoes. Use only high quality, disease- free, preferably vine-ripened, firm tomatoes for canning salsa or any other tomato product. Do not use tomatoes from dead or frost-killed vines. Poor quality or overripe tomatoes will yield a thin salsa and one that may spoil. Green tomatoes or tomatillos may be used for ripe tomatoes in these recipes, but the flavor of the recipe will change.

When recipes call for peeled tomatoes, remove the skin by dipping washed tomatoes into boiling water for 30 to 60 seconds or until skins split. Dip immediately into cold water, then slip skins off and core the tomato.

TOMATILLOS

Tomatillos are also known as Mexican husk tomatoes. The dry outer husk must be removed, but they do not need to be peeled or have the seeds removed. They will need to be washed well after the husk is removed.

PEPPERS

Peppers range from mild to scorching in taste. It is this “heat” factor that makes many salsa fans want to experiment with recipes. Use only high quality peppers, unblemished and free of decay. You may substitute one type of pepper for another, including bell peppers (mild) for some or all of the chiles. Canned chiles may be used in place of fresh. However, do not increase the total amount (pounds or cups) of peppers in any recipe. Do not substitute the same number of whole peppers of a large size for the number of peppers of a smaller size (for example, do not use 6 bell peppers or long chiles in place of 6 jalapenos or serranos).

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