Salsa is a delicious, easy way to enjoy tomatoes year-around. Most salsa recipes mix low-acid foods, such as onions and peppers, with high acids foods, such as tomatoes.
When canning salsa you need to use only high quality tomatoes. Using Italian tomatoes, known as pasta tomatoes, will produce a thicker salsa than slicing tomatoes. However, slicing tomatoes can be used. You can thicken the salsa by adding tomato paste or draining off some of the liquid after chopping the tomatoes. Green tomatoes and tomatillos may be substituted for tomatoes in many salsa recipes.
If the recipe calls for peeled tomatoes, you can easily remove the skins by dipping tomatoes in boiling water for 30 seconds to a minute or until the skins split.
Using a variety of peppers may be used in salsa recipes, ranging from sweet peppers to fiery hot peppers. You can substitute any type of pepper in salsa recipes, it is important not to increase the amount of peppers in a recipe.
Source: University of Wisconsin Extension
To learn how to safely can salsa, enroll in the upcoming Bryan County OSU Extension Service’s “Salsa Adult Canning Class”. Participates will be guided step-by-step in making a fresh batch of tomato salsa, which you’ll get to take home.
The salsa canning class is scheduled for Tuesday evening of October 29th, starting at 5:30 p.m. until 7:30 p.m. located at the Clay Jones Community Center, in Durant. The cost of the canning class is $10. Pre-registration is required, with a deadline of October the 22nd, by contacting the Bryan County OSU Extension Office at 924-5312 or e-mail Tommie M. James, FCS Extension Educator at email@example.com. The class fee is due at time of registration. The canning class will fill up fast, so enroll today! The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.