Thread: Canning question

Any canning experts out there? I have a salsa that I make but there is only a splash of vinegar and lime juice added so I am assuming if I wanted to can it I should do it in the a pressure canner instead of water bath?

Originally Posted by bullmama

I always use a water bath and have never had any problems, how much is your splash sey per quart? I only use about 1/3 cup or less in a quart of salsa

It's not even 1/3 cup. It's literally a smidge. I make my salsa in the blender, it's not a chunky one. Is there any harm in just using my pressure canner?

The pressure canner is to can low acid foods safely. So that's why I'm thinking I can just can it that way.

Tomatoes can be safely canned using simply a water bath, but if you use a pressure canner you are simply canning at a higher temp...
Either way would work.
Just adjust your times, if you are working at a higher temperature.


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Originally Posted by TraciInTexas

Tomatoes can be safely canned using simply a water bath, but if you use a pressure canner you are simply canning at a higher temp...
Either way would work.
Just adjust your times, if you are working at a higher temperature.



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This salsa uses cans of stewed tomatoes. Does that make a difference with using a water bath? I might feel safer just doing it in the pressure canner.

Originally Posted by CBrugs

This salsa uses cans of stewed tomatoes. Does that make a difference with using a water bath? I might feel safer just doing it in the pressure canner.

Ahhh, using pre-canned tomatoes might need a higher temp. I don't know for sure on that - sooooo, better safe than sorry!

Always better to err on the side of caution...

Originally Posted by TraciInTexas

Ahhh, using pre-canned tomatoes might need a higher temp. I don't know for sure on that - sooooo, better safe than sorry!

Always better to err on the side of caution...

Sorry, should have stated in my original post that it was with canned tomatoes and that was why I was thinking I needed to use the pressure canner because I only add a little vinegar and lime juice.

Originally Posted by bullmama

I would think canned would have less risk bc they already put preservatives in those, don't they?


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Maybe! But I am thinking a pressure canner will be the safest way to go.

Originally Posted by bullmama

I agree! Is it easier?


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I don't know that I would say it's easier. It's not hard but maybe a tad bit more time consuming. With a pressure canner, you have to wait for it to come to pressure, then wait 10 minutes while it's at pressure before you start timing and then once it's done, you have to wait for the pressure to drop naturally.