Colorado State University Extension

Colorado State University Extension in El Paso County is the bridge between the research-based knowledge developed on the campus of Colorado State University and local citizens. 

Preserving Fruit - Canning Jellies & Fruit Spreads

We are please to offer a two-hour class on how to safely preserve fruit. More info

Home canned tomatoes

You "CAN" have tomatoes all year!

Our summer gardening season has left us with a surplus of produce. Have you considered preserving them?
Everything you need to know about canning and food preservation is available in USDA’s Complete Guide to Home Canning book. This resource is for people canning the first time or as a reference for canners wanting to improve their canning practices.  The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture. What does this mean to me? It means you can safely preserve your bounties, easily and with the confidence these recipes are researched based and tested. This means safe food to serve to your family.
Football season is in full force and we can't deny salsa's roll.
Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid foods, such as tomatoes. This salsa recipe has been tested to ensure that it contains enough acid to be processed safely in a boiling water canner.


Tomato Salsa ( Slicing tomatoes)
4 cups peeled, cored, chopped tomatoes 2 cups seeded
1/2 cup chopped long green chiles
1/2 cup seeded, chopped jalapeño
3/4 cup chopped onion
4 cloves garlic, finely chopped
2 cups vinegar
1 teaspoon ground cumin
1 tablespoon oregano leaves*
1 tablespoon fresh cilantro*
1 1/2 teaspoons salt
Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving one-half inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield: 4 pints.

The only safe changes which can be made in this salsa recipe is to substitute bottled lemon juice for vinegar and to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe by reducing the acidity.



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