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Extension Publications

Home Canning Salsa

Home Canning Salsa

FCS3-581: Home Canning Salsa

Authored by: Sandra Bastin Debbie Clouthier

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Abstract

Salsas are usually mixtures of high acid foods, such as tomatoes and/or fruit, with low acid foods, such as onions and peppers. With the addition of lemon juice, citric acid, or vinegar in the right proportion, salsa becomes a high acid food and can be safely processed in a boiling water canner. However, only research-based recipes should be used. The recipes included in this publication are research-based for safe home canning.

Core Details

Publication ID

FCS3-581

Status

Reviewed

Publication Date

Jan. 23, 2017

Series

Multi-Part Series


Categorical Details

Publication Area

Language

English

Peer Reviewed?

Yes

Contact Information

Tawana Brown
Associate Director, Educational Publications

361 Blazer Dining 343 S. Martin Luther King Blvd. Lexington, KY 40526-0012

+1 (859) 257-7566

tawana.brown@uky.edu