All Current Publications
Document Type
Factsheet
Publisher
Utah State University Extension
Publication Date
9-1-2008
Abstract
Most tomato-based salsa recipes mix low-acid foods, such as onions, sweet and/or hot peppers, with acid foods, such as tomatoes. USU Extension only recommends research-tested salsa recipes that provide evidence of safe acidification to inhibit Clostridium botulinum growth
Recommended Citation
Nummer, Brian, "Canning Salsa in a Boiling Water Canner, Generic Recipe" (2008). All Current Publications. Paper 1103.
https://digitalcommons.usu.edu/extension_curall/1103
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