With more than 210 million Americans buying pre-made salsa from stores in 2020, we can tell that salsa isn’t going anywhere. Our favorite tortilla chip dipping sauce includes leading brands such as Tostitos, Private label, Chi Chi’s, Herderz, Pace, and On the Border.
Similarly, home-made canned salsa has been gaining popularity as more people opt for healthier food with higher nutritional value and lower or no artificial preservatives.
Thankfully there are a ton of recipes online for canning salsa. However, most recipes require pre-cooking before canning.
This made me wonder, is it necessary to cook salsa before canning?
Salsa needs to be cooked before canning it. Salsa is a combination of acidic food (tomatoes) and low-acid food (onions). Cooking helps the acidification process so that the pH of the salsa is ideal for canning and storage. Retaining this acidity level prolongs its shelf life and inhibits the growth of bacteria and mold that cause food-borne illnesses.
Why Do I Have To Cook Salsa Before Canning?
Cooking, or using heat, is the safest way to maintain the quality of your salsa for canning. Heat treatment helps destroy any harmful enzymes and bacteria before canning.
Cooking also allows the lemon/lime juice to lower the pH of the tomatoes (acidification), which is necessary for safe long-term storage. This acidification inhibits the growth of Clostridium botulinum, the toxin that causes botulism.
Some blogs make unsubstantiated claims that you do not need to cook salsa. It is worrying that 70% of online recipes do not meet safety guidelines by the USDA and the National Center for Home Food Preservation (NCHFP).
Worse still, more than 90% of these recipes fail the acidification test for home canning. It could explain why we have had two food-borne botulism outbreaks in the past seven (7) years.
For this reason, I recommend the Choice Salsa recipe if you are new to home canning. In this recipe, NCHFP tested various combinations of core ingredients (onions, peppers, and tomatoes) and the home canning method.
This recipe is verified to be safe so follow the steps and you will have a successful salsa canning experience. You can always adjust the recipe going forward to get your preferred salsa flavor.
How Long Do You Cook Salsa For Canning?
The processing time depends on the type of salsa and your altitude.
The processing time for Choice Salsa ranges between 15 minutes and 25 minutes.
- Below 1,000 ft, the processing time is 15 minutes.
- Between 1,000ft and 6,000ft, the processing time is 20 minutes.
- Above 6,000ft, process your pint jars for 25 minutes.
How Do You Can Salsa At Home?
Having made your Choice Salsa mixture using this recipe, here are the canning steps to follow:
- Use a tested canning method. Most likely, you will find safe canning procedures for pint jars instead of quart jars. So use pint jars instead of making rough adjustments for the quart jars.
- Sterilize the jars and pre-treat the vacuum seal lids as per instructions from the manufacturer.
- Pour the hot salsa into the clean, hot jars. Leave about half an inch at the top and remove any air bubbles.
- Wipe the rims of the jar and cover with the lid. Use the metal bands to screw the lid in place.
- Use either pressure or boiling water method. Pressure canning is best for less-acidic salsa. The boiling water method is most popular.
- Pressure canning
- Use a pressure canner. Insert the jars till the boiling water is about 2 inches above the lids.
- Open the petcock and do not fasten the cover. It will prevent pressure from building up.
- Boiling water method at 180°F
- Pressure canning
- Insert the jars into the water canner. Ensure that they do not touch the bottom. The water should be at least 1 inch above the lids.
- Cover the canner tightly.
- Ensure the timer is set once the water begins boiling. Adjust the timer for your altitude. Where needed, add more boiling water without pouring on top of the jars.
- Once the timer goes off, turn the heat off. Let the canner rest for 5 minutes then remove the jars.
- Place the jars on a rack to cool. Avoid touching the screw bands.
- Once cooled, check the seal of each jar. The lid should be concave at the center and not spring upwards when pressed.
- Wipe any residues and label the jars.
- Refrigerate the unsealed or improperly sealed jars and consume within a few days. You can also reprocess the jars within 24 hours.
- When re-processing, empty the jar contents into a pan and boil the salsa. Fill into clean jars and use new, pre-treated lids. Follow the same processing time.
| Safety Tips For Canning Salsa At Home | |
|---|---|
| Cleanliness | Clean all the surfaces, produce, and canning materials (including the jars and lids) before use. Other sources of contamination: – Unclean hands – Rusty or scratched jars and lids – Diseased produce – Not washing the produce – Not removing the tomato skins – Not wiping the rim – Storing unsealed jars – Poor storage – Not refrigerating opened salsa cans – Not using the refrigerated, opened can within 2 weeks. |
| Quality of the ingredients | The vegetables should be fresh and without blemishes such as diseases, broken skin, or dents. Avoid overripe tomatoes because they will affect the acid level of your salsa. |
| Using standard volumes | Choose recipes that give standard volumes of the chopped vegetables in lbs, quart, or pints. 1 quart = 4 cups; 1 pint = 2 cups. Ignore recipes without specific measurements. You will end up with an insufficiently acidified salsa. Choose recipes that indicate the quantity of acid for a specific volume of vegetables. The standard for Choice Salsa recipe is 5% vinegar acidity per cup of onions and peppers. It ensures acid balance during storage and reduces the risk of botulism and other food-borne illnesses. Resist the temptation to add more fresh herbs, onions, or garlic to the recipe. You can always add them before serving. |
| Processing time | Use a timer to track the processing time from the beginning. |
| Altitude | Adjust the processing time based on your elevation level and recipe. Water boils at different temperatures on different altitudes. Adjusting the processing time compensates for the lower boiling temperature in higher altitudes. |
| pH testing | Canned salsa should have a pH of 4.5 or lower to inhibit the growth of Clostridium botulinum. Lemon or lime juice helps acidify the tomatoes for safe processing. |
What Affects The Acidity Of My Salsa?
The level of acidification is affected by:
- The volume of vegetables used (cup, pint, or quart).
- The concentration of the acidulant such as lime juice. NCHFP recommends using bottled variety instead of the fresh juice and 5% vinegar acidity level.
- Poor-quality produce that has over-ripened.
- Unsafe substitution such as dry herbs.
- Adding more ingredients (such as corn) or low-acidic foods (such as onions) to the recipe.
How Do You Store Canned Salsa?
Wipe the lid and the jar. Then, label the canned salsa indicating the cooking date and ingredients.
Store the jars in cool, dark areas such as a pantry or closed cabinet for up to 1 year. Keep the temperature between 50° and 70°F.
Over time, check the storage area for any changes such as dampness and temperatures above 95°F. Check the jars for any residue. Avoid stacking them directly on each other because any movement can disturb the seal. Instead, place a supportive layer between each stack.
Throw away the salsa if the sealed jar has any bubbling, bulging lids, or mold. If it is leaking or unsealed, detoxify before disposal. Follow these NCHFP guidelines on safe detoxification of the botulinum toxin.
Can You Can Raw, Fresh Salsa?
Canning raw salsa is unsafe. It increases your chances of getting botulism.
Is The Water Bath Method Safe For Canning Salsa?
The water bath method is safe for canning salsa. Ensure that the water boils and that you adhere to the strict processing time.
Do You Have To Peel Tomatoes Before Canning Salsa?
Tomatoes need to be peeled before canning. Two methods for peeling tomatoes before canning are:
- Blanche in hot water for 1 minute or until the skin breaks. Then shock them in an ice bowl.
- Roast them over open fire, oven, or stovetop. It is a great way to add rich, smoky flavors to your salsa. Remove when charred and peel the skin off.
Can I Can My Salsa In The Oven?
USDA home canning guidelines do not recommend canning salsa in the oven.
Final Thoughts On Cooking Salsa Before Canning It
Salsa needs to be cooked before canning it. Follow canning recipes for salsa that have high acidification as this is needed to safely can salsa.
Cooking allows the lime/lemon juice to speed up the acidification process for the best pH. The right acid balance will prolong the salsa’s shelf life and inhibit the growth of bacteria and mold that cause food-borne illnesses.
Follow the procedures for safe canning to reduce the risk of botulism and other food-borne illnesses.
The good news is there are plenty of canning recipes online that are safe so you will try different recipes until you find your favorite one. Just make sure it adheres to the USDA guidelines for safely canning salsa in order to avoid any food borne illnesses.
