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Canning homemade salsa - 12/2/2008 5:33:55 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		(Yes that's canning, not caning )

All right, so I had the brilliant idea of making homemade salsa, canning it and giving it out this year for the holidays. Just about everyone I know would enjoy it and it would save me a bit of money on gifts. I found a recipe I like, designed for canning, and started looking up how to actually do the canning.

That was when I started to get nervous. According to http://www.homemade-salsa-recipes.com/how-to-can-salsa--canned-salsa-recipes.htm I can kill people if I don't do this correctly. Since I'd really like to not kill off my friends and family, does anyone have tips, tricks, experience and/or insight? Is the website just trying to freak me out and I shouldn't be concerned or is homemade salsa for the experienced canner?

Thanks so much!

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Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

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RE: Canning homemade salsa - 12/2/2008 5:36:35 PM   
toddlefeet


Posts: 129
Joined: 11/8/2007
Status: offline 		Chips & Salsa..Yeah buddy! add quacomole,, sour cream & ranch dressing..mix that all up? and its sooooo gooood -drool- but I'm still partial to old el paso or pace thick & chunky garden style. heh. MILD!

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RE: Canning homemade salsa - 12/2/2008 5:38:34 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		I'm more thinking completely from scratch, cutting up the peppers, dicing the tomatos and everything myself. I don't want to just doctor up someone else's product.

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 6:37:30 PM   
NuevaVida


Posts: 6707
Joined: 8/5/2008
Status: offline 		Hi Aquatic,

I have received homemade salsa as a gift before and I loved it - great idea!

When I received it, it had been freshly made just a few days before it was given to me, with a note on the label, "Use by ____ (date)." Not sure if that helps at all...I wonder if you can freeze it, will it have a longer "shelf life?" Or maybe there is an off-the-shelf preservative you can buy and add to the ingredients...?

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RE: Canning homemade salsa - 12/2/2008 7:04:37 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		The site says that if it's frozen there isn't a risk but that makes giving it out a big more complicated since it can't thaw in transport. My plan was so much easier when it was "can it, hand it out, forget it" - thinking that they could just let it hit on shelves till they wanted it.

I'm almost wondering if a proper pressure canner would make this safer, how much they are and if it would be worth it.

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 7:28:04 PM   
celticlord2112


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quote:

Is the website just trying to freak me out and I shouldn't be concerned or is homemade salsa for the experienced canner?

I'll leave it to you to decide if its worth doing, but, no, the website is NOT just wanting to freak you out.

C. Botulinum is the principle reason to avoid dented/damaged canned goods when grocery shopping. 

Even commercial canneries can have problems with the bacterium.  In 2007 there were at least two major recalls of canned foods by the FDA because of it.

If you do make some canned salsa, don't rush, and don't shortcut.   Canning done right is quite safe.  In canning as with caning, attention to detail!


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RE: Canning homemade salsa - 12/2/2008 7:33:31 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		Would getting a pressure canner reduce the risk?

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 7:43:25 PM   
celticlord2112


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quote:

Would getting a pressure canner reduce the risk?

Yes.  Water boils at a higher temperature when under pressure.  Using a pressure canner allows the canning process to be accomplished at that higher temperature, thereby reducing the likelihood of any pathogens surviving the process.

In fact, I do believe USDA guidelines for canning recommend pressure canning for low-acid foods.


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RE: Canning homemade salsa - 12/2/2008 7:47:03 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		The sites that are selling the canners seem to be saying that they will completely elimate the risk (barring user error of course). Now I just need to see if I find one reasonably priced and find the money for it...

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 7:51:22 PM   
celticlord2112


Posts: 5732
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quote:

ORIGINAL: AquaticSub

The sites that are selling the canners seem to be saying that they will completely elimate the risk (barring user error of course). Now I just need to see if I find one reasonably priced and find the money for it...

Not to niggle (too much), but the disaster recovery specialist in me shudders at the notion of anything "completely eliminating the risk".  That does not mean the risk is not drastically reduced, even to the point of being insignificant, but risk should never be considered completely eliminated.

However, a well made pressure canner is withal a safe and reliable means to do what you want.


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RE: Canning homemade salsa - 12/2/2008 7:59:17 PM   
AquaticSub


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Status: offline 		It's all good - that's why I'm asking! I'm going to have to chat up my mother about this as she used to can pickles safely (none of us ever died at any rate!) and those are in same acid group. Is there any way to test for the bacteria?

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 8:00:14 PM   
willowspirit


Posts: 164
Joined: 6/20/2005
From: U.S.A.-Minnesota
Status: offline 		The web site must be freaking you out.
I've been making and canning homemade salsa for years now!
If you are using Low Acid tomatoes add a tablespoon of cider vinegar to each jar and stir.
If you add cilantro (I don't), make sure it's washed extremely well.

I use a plain old boiling bath canner. Lower the jars into the hot -- but not boiling water. (The water should be at least an inch over the tops of the seal-and-ring lids.) Cover. Bring to a boil. I boil both my whole tomatoes and my salsa for 55 minutes. Carefully remove the jars and wait to hear them "Plink" as they seal and cool. The peppers and onions are like tomatoes... they don't need a pressure canner like things like green beans and corn.

Hope that helps. I'm 50 and have been doing home canning since I was in my 20's.

< Message edited by willowspirit -- 12/2/2008 8:02:15 PM >

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RE: Canning homemade salsa - 12/2/2008 8:12:08 PM   
willowspirit


Posts: 164
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From: U.S.A.-Minnesota
Status: offline 		Botulism (the BOTOX injection ingredient) is a big risk in non-acid foods. The news releases on botulism have been  for things like canned green beans, canned mushrooms, cans of cream of mushroom soup, canned creamed corn, .. see the pattern here...???
Also interesting to note is that FRUITS are canned by boiling bath canning methods.
Tomatoes are actually a fruit ... a "berry" of all things! Not really a vegetable.

(There are patterns everywhere...)

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RE: Canning homemade salsa - 12/2/2008 8:18:46 PM   
mistoferin


Posts: 8284
Joined: 10/27/2004
Status: offline 		Aquatic, I made home canned salsa for many years, until.....I discovered FREEZER salsa. (yes, I know you want to make gifts and this may not work as well for that) But it is awesome so you may want to try it for your own personal use. You simply make your salsa however you normally do, put in containers or Ziploc bags and freeze. I like making fresh salsa and when I do it this way it retains that "fresh" flavor.

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RE: Canning homemade salsa - 12/2/2008 9:26:39 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline 		Willow, the website is freaking me out (granted that's not a hard thing to do but still... ). I'm debating if I should let the idea go because I know me and I will fret about killer salsa. That should be a horror movie...

Erin, thanks for the response. I'm pondering freezing it since that doesn't seem to have the same risk. I could probably manage it for those in my town but the entire came about when I was trying to figure out what to give Val's Dad. Since we both share a love of salsa I thought I'd make him "Mrs. Valyraen-In-Training" salsa instead of trying to find a brand he hasn't had before. Trying to transport a frozen item in the car for 4 hours worries me a bit. Though I did keep eggs, milk and butter from going bad over 48 hours at a reenactment so... *shrugs with a chuckle* Perhaps I'm simply giving in to my worrywart nature!

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 10:03:58 PM   
celticlord2112


Posts: 5732
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quote:

Is there any way to test for the bacteria?

Probably not in any way effective for home canning.


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RE: Canning homemade salsa - 12/2/2008 10:30:42 PM   
AquaticSub


Posts: 14867
Joined: 12/27/2005
Status: offline
quote:

ORIGINAL: celticlord2112

quote:

Is there any way to test for the bacteria?

Probably not in any way effective for home canning.



Ahh well. I'll figure something out. Thanks so much.

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

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RE: Canning homemade salsa - 12/2/2008 11:31:08 PM   
shallowdeep


Posts: 343
Joined: 9/1/2006
From: California
Status: offline 		This post mostly echos what celticlord2112 already said, but it bears repeating. In short, the site is being prudent, not paranoid, in pointing out the risks of improper canning procedures and recipes.

My mom enjoys canning fruits but, with a degree in bacteriology, she refuses to can salsa or other potentially higher pH foods. Without the means to carefully control and monitor pH and temperature there is a nontrivial risk of botulism. That is not to say it will generally result in problems (there are only a few tens of foodborne botulism cases in the US each year, albeit almost all from home canning, according to the CDC), but I don't personally see salsa being worth the risk as the consequences can, quite literally, be deadly.

Should you decide to try it anyway, use a recipe with lots of acid (from lemons, vinegar, or citric acid) and impress on the recipients the importance of discarding the salsa if the jar exhibits any sign of pressurization or broken seals - even if it smells and looks fine. You may also advise them to boil the salsa for ten minutes (more at higher altitudes) before serving it to be safe. The already mentioned USDA Complete Guide to Home Canning is worth a read and has some approved salsa recipes and canning procedures near the end of the section on tomatoes.

With regards to a pressure canner, it is not absolutely necessary for properly acidified salsa, but a longer processing time will be required for boiling-water canning - which may reduce the quality and nutrients versus pressure canning.
_________________________________
ATTENTION: For all the dominant types mentioning their enjoyment of "canning" submissives in their profiles, please be advised that the USDA does require use of a pressure canner for all meats.

[edited to add levity]

< Message edited by shallowdeep -- 12/2/2008 11:54:25 PM >

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RE: Canning homemade salsa - 12/2/2008 11:39:38 PM   
calamitysandra


Posts: 1682
Joined: 3/17/2006
Status: offline 		Botulism is the reason why I do not can. I know that the risk can be reduced significantly, but simply knowing about it makes me paranoid, and I could never really enjoy what I made. So I simply have an additional big freezer.

If you can get your hands on some dry ice, that should make the transport of frozen salsa over 4 hours easy.

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RE: Canning homemade salsa - 12/3/2008 1:10:15 AM   
celticlord2112


Posts: 5732
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quote:

ATTENTION: For all the dominant types mentioning their enjoyment of "canning" submissives in their profiles, please be advised that the USDA does require use of a pressure canner for all meats.

Does the USDA have any guidelines on the shelf life of a "canned" submissive?


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