Q; My garden is producing a huge crop of tomatoes this year. I want to can salsa but have never done it before. Can I just use my fresh salsa recipe?

A: Probably not. Fresh salsas typically do not have enough acidity in them to can in a boiling water bath. Fresh salsas may be frozen or pressure-canned.

While tomatoes are an acidic food, adding low-acid foods such as peppers and onions changes the acid content. It’s important to follow a tested recipe when canning salsa. Instead of using a tested recipe, many people like to make up their own recipe. This, however, can be unsafe.

Tested recipes can be found in Extension publications or in reliable sources such as the Ball Blue Book. These recipes use water bath processing. Follow the directions carefully for each recipe. Use the amounts of each vegetable listed in the recipe. You can change the types of peppers to increase or decrease heat, but use the amount specified in the recipe. Add the amount of vinegar, lemon or lime juice listed. If desired, you can substitute bottled lemon juice or lime juice for vinegar and change the amount of spices and herbs. Do not alter the proportions of vegetable to acid and tomatoes because it might make the salsa unsafe.

Packaged salsa mixes, such as Mrs. Wages or Ball, also are safe to use.

Also, do not thicken these salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.

As I stated earlier, to safely preserve your own salsa recipe, a good method is freezing. This method will increase the wateriness when thawed. You can drain the tomatoes of excess juice prior to freezing to help reduce the liquid. The salsa also may be a little mushy when thawed but will still have a fresh-made flavor.

The only way to can untested recipes is to use a pressure canner. Use the processing time for the ingredient that has the longest processing time. For example, processing a mixture of tomatoes, onions and peppers will be based on the onions because they have the longest process time. Do not pressure-can garlic. It loses flavor, and there are no recommended processing times.

Do not use open kettle canning. This method involves heating the food, then pouring into the jars and screwing on the lid. No further heat processing is done. This is not a safe canning method because bacteria, yeasts and mold can still be present and can lead to spoilage.

I’m sure that I’ve shared this canned salsa recipe from Washington State University before, but it’s worth printing again.

Tomato/Paste Salsa

• 3 quarts peeled, cored, chopped slicing tomatoes
• 3 cups chopped onions
• 6 jalapeño peppers, seeded, chopped
• 4 long green chiles, seeded, chopped
• 4 cloves garlic, finely chopped
• 2 (12-ounce) cans tomato paste
• 2 cups bottled lime juice
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon ground cumin
• 2 tablespoons oregano
• 1 teaspoon black pepper

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.

Yield: 7-9 pints

Optional: Spices add flavoring to salsas. The amounts of spices and herbs may be altered in this recipe. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa.

For a variation, here’s another tested canned salsa recipe that Cindy Evans, Shawnee County Family and Consumer Science agent, shared with me:

Raspberry Salsa

• 8 1/4 cups tomatoes, peeled and chopped
• 2 cups onion, finely chopped
• 6 cloves garlic, minced
• 1 cup sweet bell pepper, chopped
• 4-8 jalapeño peppers, seeded and chopped
• 1 cup raspberry vinegar (5 percent acidity)
• 1/4 cup chopped cilantro
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 teaspoons sugar
• 2 teaspoons pickling salt
• 1 (6-ounce) can tomato paste

Cook together until hot. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes.

Q: Can I still enroll in the Cooking 101 class that you and the Extension Master Food volunteers are offering?

A: Yes, you can. Just go online to www.oznet.ksu.edu/douglas/ for more information and the registration form, or contact us at 843-7058.