Tomato-based salsa: The safe way

It’s tomato season! Tomatoes are not only delicious but also packed with natural vitamins, minerals, and antioxidants. As a cottage food producer, there are many tomato-based products you can make and sell, including tomato-based salsa.

Tomato-based salsa should be prepared using a scientifically tested recipe. If you develop your own recipe, it is essential to test the final pH to ensure food safety. The following information outlines safe salsa-making practices and includes science-backed recipes.

pH (Acidity)

Due to natural variations in tomato varieties, the pH of fresh tomatoes can sometimes be above 4.6, which means they are not acidic enough on their own to be safely canned. Canned tomato products must have a pH of 4.6 or less. For this reason, acidification is essential when making salsa.

To ensure safety, use one of the following acidifying ingredients as directed in your science-backed recipe:

• Lemon or lime juice
• Citric acid
• Vinegar

These ingredients help lower the pH to a safe level and prevent the growth of harmful bacteria like Clostridium botulinum. Do not alter ingredient quantities, as this can compromise the safety of your salsa.

After processing and canning, test the pH of your salsa. For chunky salsas, blend the sample before testing to measure the equilibrium pH; this ensures you’re assessing the pH of both the liquid and solid components combined.

If you make any adjustments to the recipe, be sure to document the changes and test the pH of the updated version.

Canning

Salsa must be processed using the method specified in your science-backed recipe, which may include:

• Water bath canning
• Atmospheric steam canning
• Pressure canning

These heat-processing methods are essential to eliminate pathogens and ensure shelf stability.

Important: Due to salsa’s thick consistency, quart-size jars or larger are not allowed. Thicker sauces heat more slowly than thin sauces, and using large jars can prevent proper heat penetration, leading to unsafe products.

While fresh salsa, such as pico de gallo, is a tasty option, it cannot be sold under the Minnesota Cottage Food Law. Fresh salsas require refrigeration for safety and fall outside the scope of what’s allowed.

Storing 

Properly canned salsa can be stored for up to one year in a cool, dry and dark location.

Avoid exposure to heat and light, which can shorten shelf life. If a jar’s seal has broken or the contents show signs of spoilage, discard immediately and do not consume or sell. Once opened, salsa should be refrigerated. While not required, including a “Refrigerate after opening” notice on the label is recommended to inform consumers.