Take my recent google search, after opening a jar of my first home-canned marinara sauce a couple weeks ago:
“Can you taste botulism?”
Really. Google anything about home canning, and see if what you read doesn’t run a gamut between self-sustaining off-gridders praising a lost art of our grandparents and sterility-obsessed risk-avoiders who think home canning is akin to Russian Roulette. You can either find a recipe for canning that’s been used “by [so-and-so’s] grandmother and great-grandmother and they never got sick!,” or you can find the stats for people the CDC estimates die every year from eating contaminated home-canned foods. Take your pick which one you want to base your preserving decisions on.
I am not risk-averse. We drink raw milk in our household, which according to some forums should be punishable as child abuse. I will cut the mold off hard cheese and consume the rest of the block. I even eat a raw egg each day (because I know my egg farmer and know his chickens are healthy and happy!). All of these practices are considered riskier than eating sterilized food. But eating something that tastes fine and then ending up paralyzed was a scenario that — I’ll admit — kinda freaked me out.
The question mark looming over my marinara was that I used a water-bath canner, and failed to add extra acid to the tomatoes (in the form of citric acid powder or lemon juice). Since modern-day tomato varieties have been bred to be less acidic, they are sometimes not the right pH to be water-bath canned without some risk of bacteria growth. Botulism. You may not taste, see, or smell it. It does horrible things to people. Google told me about every single one of them.
So the answer for my head-full of doubt was to boil the heck out of it. Half an hour at a rapid boil in a covered saucepan should kill botulism. We all ate it, and have lived to tell about it.
But I don’t want to feel the need to do this every time I open a jar of home-canned tomatoes. I also don’t have a pressure canner, and am not ready to buy one. So I’ll be adding the safe-guarding citric acid to future jars, or just sticking to something safer, like tomato salsa.
Why is it safer? Because it has a ton of vinegar already in the recipe, making it safe for water-bath canning, keeping the sealed jars at a pH that inhibits bacteria growth. As a bonus, salsa has a higher jar yield from a starting quantity of fresh tomatoes than sauces. So to get 8 pint jars of salsa, I started with just 10 pounds of roma tomatoes. I like that math.
This is a classic tomato salsa, spiced with cumin and garlic, on a heat scale somewhere between medium and medium-hot. We are a family of heat wimps, so next time I make it I might use fewer jalapenos (I used a 1/2 cup for this batch). But other than that, for my first attempt at canning salsa, it was pretty near perfect.
Full of flavor, with nary a chance of bacteria-induced paralysis. That’s my kind of canned good.
This post was linked up to Simple Lives Thursday, via GNOWFGLINS.
Recipe: Tomato Salsa (for canning)
Recipe adapted for quantity and ingredients from this recipe at Preserving Traditions. The adjustments made included decreasing the amount of pH-raising ingredients like onions and peppers, and the lemon juice was replaced with an equivalent (not equal, as more vinegar than lemon juice is required for safe acid levels) amount of apple cider vinegar (for those rightly concerned with the pH of the salsa for canning purposes).
: yields about 8 pints
- 10 pounds roma tomatoes
- 2 1/2 cups diced white onion (about 1 1/2 pounds)
- 1/4 – 1/2 cup finely chopped jalapeno peppers (seeds and ribs removed)
- 1/4 cup minced garlic
- 1 1/2 cups apple cider vinegar (this is my favorite brand)
- 4 tsp table salt
- 3 tsp ground cumin
- 1 tsp ground black pepper
- Fill a very large stockpot with water, and bring to a boil. Have ready a large mixing bowl filled with ice water.
- Drop tomatoes into the boiling water, adding only as many as will float in a single layer. After 30 seconds, transfer tomatoes to ice water bath. Once cool, slip the skins off the tomatoes and discard. Repeat until all tomatoes are peeled.
- Seed the tomatoes by cutting in half along the equator. Squeeze each half gently to remove the seeds and extra juice (discard).
- Chop the peeled/seeded tomatoes into a dice, and add to a large stockpot over medium heat.
- Add remaining ingredients to tomatoes, stir well, and bring to a boil. Simmer for 15 minutes, or longer for a thicker salsa.
- Ladle hot salsa into hot, sterilized canning jars. Water-bath process pints for 15 minutes. Let cool completely, and check seals. Store in a cool place for up to a year.