Canning Salsa Cautions and Reminders
- Follow the directions carefully for each recipe.
- Use the amounts of each vegetable (peppers, onions, etc.) listed in the recipe.
- Add the amount of vinegar or lemon juice listed.
- Do not thicken salsas with flour, cornstarch or other starches before canning. If a thicker salsa is desired, add these ingredients after opening.
- You may change the amount of spices, if desired.
- Do not can salsas that do not follow these or other research-tested processes.
- Store canned salsas in the refrigerator (40°F or lower) once opened.
- Before opening each jar, look for unsealed, rusty or bulging lids, leaks or any unusual appearance of the food.
- Look for any dried streaks or residues on the outside, especially coming from the top of the jar.
- Look for rising bubbles or unnatural colors in the contents.
- While opening the jar, look for spurting liquid and mold on the food or lid.
- Sniff for off-odors.
- Do not use canned salsas with any of these problems.
- Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage.
Find You Have Too Many Fresh Tomatoes?
Here is a simple and tasty solution. They will be gone in no time. No sure what to do with your bounty.
Marina’s Roasted Garlic Tomato Chips are “Awesome”!
- Tomatoes, sliced thin
- Olive Oil
- Breadcrumbs (can use gluten free or see below for paleo)
- Italian Spices (garlic powder, oregano, basil)
- Fresh Basil, julienned (opt)
- Salt and Pepper
- Parmesan Cheese
- Preheat oven to 275 degrees*.
- Place sliced tomatoes on parchment paper lined baking sheet.
- Drizzle with olive oil.
- Sprinkle on breadcrumbs, spices, salt, pepper, and cheese.
- Bake in oven for about 3 hours until edges get crispy (keep checking every 20 min so they don't burn!).
- Enjoy as is, on sandwiches (hello BLT!), or in salads.
- *These can also be made in the dehydrator. Times will vary depending on heat setting.
- Paleo and Vegan Version: substitute breadcrumbs and cheese for ground brazil nuts.