Preserving the Maine Harvest: Salsa

University of Maine Cooperative Extension demonstrates how to safely preserve in-season tomatoes by making tomato salsa with fresh ingredients – tomatoes, onions, hot peppers, garlic, spices, salt, and lemon juice – by processing in the boiling water bath canner.

UMaine Extension offers hands-on Preserving the Harvest workshops, publications from our Let’s Preserve series, books, videos, pressure gauge testing services and more! Check out our website or the National Center for Home Food Preservation website for more home food preservation information:
https://extension.umaine.edu/food-health/food-preservation

Visit the Expanded Food and Nutrition Education Program (EFNEP) website for recipes and nutrition education:
https://extension.umaine.edu/food-health/efnep

Home Food Preservation Video Team:
Alex Gayton MS, RD, LD
Kate McCarty
Kathy Savoie MS, RD
UMaine Cooperative Extension

In collaboration with UMaine Extension Communications and Marketing extension.communications@maine.edu

Handwashing picture provided by the Partnership for Food Safety Education
National Center for Home Food Preservation Recipes

Salsa recipe can be found at: https://nchfp.uga.edu/how/can_salsa/tomato_salsa_paste_tomatoes.html

Salsa
Title Slide: Preserving the Maine Harvest: Salsa
Gather ingredients - tomatoes, onions, hot peppers, garlic, spices, salt, lemon juice
Gather equipment - for salsa
Gather equipment for canning - prepare jars and lids per manufacturer’s instructions
Wash hands with soap and water
Step 1 - prepare tomatoes
Wash, core score, and blanch tomatoes
Blanching - is the process of scalding vegetables in boiling water or steam for a specific amount of time
Cool tomatoes in an ice water bath and peel tomatoes
Chop tomatoes
Step 2 - prepare peppers
One type of pepper may be substituted for another to adjust the heat of your salsa - do not increase the total amount of peppers in any recipe
Wash, chop, and measure peppers
Wear gloves when handling hot peppers
Mince garlic
Step 3 - prepare onions
Wash, peel, chop, and measure onions
Step 4 - measure lemon juice
You must use commercially bottle lemon or lime juice. Do not substitute vinegar for lemon juice.
(No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.)
Step 5 - combine ingredients and cook
Combine all measured ingredients in a large pot
Heat, stirring frequently, until the mixture comes to a boil
Reduce heat and simmer for 10 minutes, stirring occasionally.
Step 6 - add spices and herbs
Dried Spices and Herbs can be altered to your preference - Common dried spices and herbs include: ground cumin, black pepper, salt, oregano, chili powder, hot pepper flakes, cilantro
Simmer for another 20 minutes, stirring occasionally.
Step 7 - Fill Prepared Jars
Ladle hot salsa into hot jars leaving 1/2 inch headspace
Headspace is the unfilled space between the food and the lid of the jar
Check and adjust headspace as needed
Wipe rims of jars with a clean, damp paper towel
Apply two-piece metal canning lids until fingertip tight
Fingertip tight is to tighten the screwband with just the strength of your fingers
Place the jars in a preheated boiling water bath canner with a rack
Check that the water level in the canner is at least 1 – 2 inches over jars Once the water in the canner has come to a vigorous boil, process for 15 minutes, adjusting for altitude
Turn off heat, remove lid, and let jars stand for 5 minutes
Place jars onto a cooling rack and let cool, undisturbed, for 12 to 24 hours
Step 9 - Check for vacuum seals and store
Check that vacuum seals have formed
Label and date jars
Remove screw bands
Store in a clean, cool (50 – 70˚F), dark, dry place and use within 1 year for best quality.
Once opened, refrigerate after opening and use within 2 weeks
End Slide

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