Annie's Salsa Recipe for Canning and Freezing (with Video)

| 9/27/2016 2:08:00 PM

Tags: tomatoes, salsa, condiments, canning, food preservation, Judy DeLorenzo, Connecticut,

Jarred salsa

This salsa recipe is the result of hard work and collaboration between a gal named Annie and her local State Extension Service. This delicious recipe is very special because it’s approved for canning using a boiling water bath. Being an approved recipe means that it was put through rigorous kitchen chemistry testing to be sure it is safe for this purpose.

Over the past several years, there has been a renewed interest in home canning. It’s an affordable and pleasurable way to “put up” the bounty from your own organic garden and other seasonal produce.These colorful jars typically contain superior nutrition and taste, when compared to commercially prepared goods.

I think this resurgence is wonderful!!  However, as a long time canner since the 1980s, I am honestly alarmed at the glut of UNTESTED canning recipes circulating around the internet. If botulism spores float into a jar filled with a recipe that isn’t quite acidic enough, you could have a real health crisis on your hands, a risk that I personally would never take.

So for your safety and for that of your family, I urge you to only use tested recipes such as the ones posted on the National Center for Home Food Preservation’s website, State Extension Services at State Universities may also have approved recipes, such as Annie’s Salsa.

Here is a factsheet that you may find interesting: “Can I can my own salsa recipe?"

9/13/2017 11:37:04 AM

Thanks Annie, I've been looking for a good tasting recipe for salsa, one that's not watery, now I have one.

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