Extension
Connection
Extension
Connection
Preserve Your Tomatoes as
Salsa
By Janet Hackert, Nutrition Specialist
With tomatoes in season, salsa is one way to preserve them. Salsa is the Spanish word for sauce. It is typically a mixture of low acid foods, like onions and peppers with tomatoes. Vinegar or some other acid is often added to increase the acidity of the mix. Always use tested procedures to make sure they are safe to be processed in a boiling water canner. Following these procedures will help keep your preserved produce safe for you and your family.
Here is a sample recipe and procedure from New Mexico State University Cooperative Extension.
Tomato/Green Chile Salsa
3 cups peeled,
cored, chopped tomatoes
3 cups seeded, chopped long green chilies
¾ cup chopped onions
1 jalapeno, seeded, finely chopped
1 ½ cups vinegar
½ teaspoon ground cumin*
2 teaspoons oregano leaves*
1 ½ teaspoon salt
*Optional
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1000 feet altitude; 20 minutes at 1001-6000 feet. Yields 3 pints.
The spiciness of salsa can be adjusted by using hotter or milder peppers, or by adjusting the mix of hot and mild peppers. But be sure to keep proportions of each ingredient the same as in the tested recipe to maintain a safe mix, then follow the recommended procedure for canning.
Some other salsas are available from University of Georgia Cooperative Extension service including various traditional salsas as well as more unusual combinations. These include Mango Salsa, Peach Apple Salsa, Spicy Cranberry Salsa, Spicy Jicama Relish, and Tomatillo Green Salsa.
To make your own recipe, the safe thing is to do is to make it as you like, then freeze it, or make and use fresh.
(Written August 14, 2009)
 |
Extension Connection Barb Ubben, Web Manager harrisonco@missouri.edu Last revised: 05/25/04 |