Be safe when canning salsa -- use a tested recipe

Most salsas are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes or fruits. Recipes may call for adding vinegar, lemon or lime juices or other ingredients that also will impact the acidity of the overall recipe. It is important that ingredients be carefully measured and that directions for making the salsa are followed if you are planning to home-can or preserve it.

"Failing to balance the acid level when mixing ingredients in the salsa can create an environment in which foodborne bacteria -- including Clostridium botulinum (Botulism), which can cause double vision, paralysis, vomiting and death -- can grow," according to Karen Blakeslee, Kansas State University Research and Extension food scientist.

So, is there a way to enjoy fresh garden vegetables in homemade salsa safely?

"Yes," said Blakeslee, who offered these tips:

* Choose fresh, top-quality ingredients that are free of cracks, bruises, mold or insect damage.

* Wash vegetables thoroughly to remove debris.

* Choose a tested recipe that is known to yield satisfactory results when directions are followed. Recipes are available in your Southwind Extension Office; the U.S. Department of Agriculture (website: www.usda.gov and search for canning recipes); the National Center for Home Food Preservation (www.uga.edu/nchfp/); and current versions of the "Ball Complete Book of Home Preserving," and the "Ball Blue Book," which may be available at libraries, and for purchase at book, hardware and kitchen supply stores and some supermarkets.

* Read the recipe to make sure that you have all ingredients and equipment on hand before beginning to prepare the recipe.

* Do not alter the amounts of ingredients in recipes. This will affect the safety of the final product. If you want to alter a tested recipe, wait to add extra ingredients (additional peppers, seasonings, etc.) until right before serving. It is possible to substitute different types of peppers to increase -- or decrease -- the heat in the salsa, and also possible to use any variety of tomatoes or substitute tomatillos for some of the tomatoes.

* For home canning, a hot water bath or pressure canner is recommended because the final heat treatment will kill bacteria that may be present. Today's salsa recipes will use a water bath processing method. If using a pressure canner, check the accuracy of the pressure gauge at the beginning of food preservation season and more often, if a malfunction is suspected. Southwind Extension District offices offer this service.

* Consider freezing, rather than canning. Freezing will protect garden-fresh flavors and reduce the risk of foodborne illness. Freezing also allows flexibility -- and creativity -- in preparing your salsa recipe. Frozen salsa may become mushy, drain as needed before serving. Homemade salsa can typically be frozen for up to 12 months.

* Do not use the open kettle method for any kind of canning. This process involves ladling food into hot sterilized jars and applying the lid without further heat processing. The open kettle canning method may cause food stored at room temperature to spoil and can lead to foodborne illness.

* Canning jars, lids and screw-top rings, which are made to withstand heat, should be sterilized and ready to go. Canning jars and screw-top rings in good condition can be re-used; sealing lids should be not re-used. If a jar is not made for canning, heat involved in the process may cause it to explode.

* Store home-canned foods in a cool (60 to 70 degrees), dry (to prevent lids from rusting) and dark (sunlight may cause temperature fluctuations and a loss in food quality and color).

* If a food product looks or smells suspect -- a damaged seal, swollen lid, off color or texture, for example -- discard it without tasting it. Keep it out of the reach of children and pets. Remember, when in doubt, throw it out.

For questions about canning salsa or other home-preservation concerns, contact Kathy in the Southwind Extension District's Iola office at (620) 365-2242 or by email at kmcewan@ksu.edu.