zoom controls and salsa tomatoes · slide 1 /hw¶v3uhvhuyh tomatoes and salsa presented by: julie...
TRANSCRIPT
Slide 1
Let’s Preserve
Tomatoes
and Salsa
Presented by:
Julie Garden-Robinson, Ph.D., R.D., L.R.D., F.A.N.D.
Professor and Food and Nutrition Specialist
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 2 Zoom Controls
Chat box
Question/
Answer
Controls
Mute/unmute Open chat box
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 3
All mics are muted.
Please type your questions in the chat pod.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 4 Special request
• You will be sent a link to a short survey.
Please take it.
• If you watch a recording of this webinar, please
take the online survey using the link provided.
• More than 50 field to fork recorded webinars are
available at www.ag.ndsu.edu/fieldtofork
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 5
We will look at the questions in the chat box
at the end of the presentation.
Or, send emails directly to Julie.garden-
[email protected] or contact your local
Extension agent.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 6
How many of you have canned salsa at home?
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 7 Today’s Topics
• Canning tomatoes
• Making Salsa
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 8
• One of the most widely home-canned products
• Tomatoes are available in several types:– Beefsteak
– Cherry
– Grape
– Heirloom
– Plum
– Roma
– Vine types
– Determinate (bush)
– Indeterminate (vine)
• * Choose a recipe specific for
the type of tomato you’re using.
Tomatoes
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 9 Quality
• Select tomatoes that are:
– Disease-free
– Vine-ripened
– Firm
• Avoid tomatoes that are:
– From dead or frost-killed vines
• Green tomatoes can be
canned safely but are
generally more acidic.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 10 Safety
• When canning tomato products:
– Measure accurately
– Follow tested recipe
– Do not decrease amounts
of acidic foods (tomatoes)
– Do not increase amounts
of low-acid foods
(celery, green peppers)
– Low-acid foods may be
decreased or omitted
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 11 Prepare Jars and Lids
• Use jars without imperfections
• Discard those with cracks,
chips, dents or rust
• Wash and rinse jars
• Sanitize in boiling water
for 10 minutes
• Prepare lids according to
manufacturer’s directions
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 12 Prepare Tomatoes
Procedure:
1. Wash tomatoes
2. Dip in boiling water for
30 to 60 seconds
or until skins split
3. Dip in cold water
4. Slip off skins
and remove cores
5. Trim off any bruised
or discolored portions
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 13 Acidification
To ensure safe acidity in whole, crushed
or juiced tomatoes:
– Per quart:
• Add 2 Tablespoons of bottled lemon juice
or ½ teaspoon of citric acid
– Per pint:
• Add 1 Tablespoon of bottled lemon juice
or ¼ teaspoon of citric acid
– Add sugar to offset acidic taste
• 1 to 2 teaspoons can be added
to enhance flavor (if desired)
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 14 Canning Procedure
• Fill jars with hot
tomato products
• Remove air bubbles
• Wipe sealing edges clean
• Add lids and screw bands
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 15 Using a Boiling Water-bath
CannerTo process in a boiling water-bath canner:
• Fill canner halfway with water
• Preheat to 180 F for hot packs
• Preheat to 140 F for raw packs
• Load jars
• Ensure water is 1 inch above jars
(add more if needed)
• Cover canner
• Bring water to a vigorous boil
• Lower heat to maintain a gentle boil
• Process jars according to recipe
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 16 Using a Pressure Canner
• Place jars on rack in canner.
• Ensure at least 2 inches
of water is in the canner.
• Fasten lid and heat on
high setting.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 17 Using a Pressure Canner
• After steam exhausts for about 10 minutes,
add weighted gauge or close petcock
to pressurize.
• When desired pressure is reached, start timing.
• Process jars for appropriate amount of time.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 18 Altitude Adjustments
• Higher altitude impacts pressure
and boiling point
– Water boils at a lower temperature
– Lower boiling points are
less effective in killing bacteria
• Increase processing time or
pressure to compensate for lower
boiling temperature
• Following procedures for
processing in your area
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 19 Altitude Adjustments
1,000 ft. or less
1,000 to 2,000 ft.
2,000 to 3,000 ft.
3,000+ ft.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 20 When Complete
• Air-cool, 12 to 14 hours
• Remove screw bands and check seals
• If center lid is indented,
label and store jars in
a cool, dark place
• If lid is unsealed:
– Examine jar and replace
if defective
– Use a new lid
– Reprocess
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 21 To Learn More
To learn more about canning tomatoes, please check out the publication here:
Canning and Freezing Tomatoes and Making Salsa:
https://www.ag.ndsu.edu/publications/food-nutrition/canning-and-freezing-tomatoes-and-making-salsa/fn175.pdf
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 22
LET’S PRESERVE SALSA
Acknowledgment:
The photos on slides on Step by Step Canning were developed by Heather Simmons as a student project in FDNS 3010, Department of Foods and Nutrition,
The University of Georgia. Edited by faculty of the National Center for Home Food Preservation, June 2008. Reprinted with permission from the University of
Georgia. National Center for Home Food Preservation and Simmons, H., 2008. Step-By-Step Canning of Tomato Salsa Using Slicing Tomatoes. Athens,
Ga.: The University of Georgia, Cooperative Extension.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 23 Salsa!
Salsa is popular, tasty and nutritious.
A 2-tablespoon serving contains about:
• 10 calories
• 0g fat
• Vitamin C and more!
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 24 Salsa
• When preparing salsa,
always start with
high-quality ingredients.
• Any salsa recipe can be
frozen safely
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 25 What’s in Salsa?
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 26 Tomatoes: Fruit or Vegetable?
Tomatoes are considered fruit
because of their seeds, but are
considered vegetables on menus.
Tomatoes:
• Are low in calories
• Provide vitamin C and potassium
• Contain lycopene (natural pigment)
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 27 Tomatoes: Lycopene
Lycopene, is a powerful antioxidant that gives
tomatoes their red color and protective effects.
According to several studies, lycopene may
offer protection against certain types of cancer.
Lycopene is more readily
absorbed from cooked
and processed tomatoes.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 28 Tomatoes: Quality and Texture
The type of tomato used will impact the salsas:
• Quality
• Texture
Paste/Italian tomatoes:
• Will produce a thicker salsa.
Slicing tomatoes:
• Yield a thinner, more watery salsa.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 29 Selecting the Right Tomatoes
• Choose tomatoes with:
– A rosy color
– Plump shape
– Blemish-free skin
– Slightly soft to the touch
• Don’t use overripe tomatoes or tomatoes
from frost-killed vines; their acidity may
be affected.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 30 Approximate Equivalents
= ~ 53 pounds
= ~ 18 quarts
canned tomatoes
One Bushel
of Fresh Tomatoes
= ~ 1 quart of
canned tomatoes
2.5 to 3 pounds
Fresh Tomatoes
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 31 Peppers
• Peppers are an excellent source of vitamin C.
• Capsaicin is the chemical found in peppers
that give them their heat.
– Capsaicin may reduce risk of certain types of cancer.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 32 Selecting the Right Peppers
• Choose peppers that are:
– Fresh
– Firm
– Thick-fleshed
– Free of disease and/or damage
• Peppers vary greatly in taste
and heat, so you can vary salsa
hotness to suit your tastes.
• *Smaller peppers usually = spicier!
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 33 Pepper Substitution
• One type of pepper may be
substituted for another in
salsa recipes for canning,
but do not vary the total
amount the
recipe requires.
• “Scoville Heat Units”
give relative heat
values for peppers.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 34 Pepper Varieties Grown in our Region
Pepper Type Description Flavor Scoville Heat Units
BellThick fleshed, blocky shape;
dark green, yellow, orange, red Mild, sweet 0
PoblanoResemble bell pepper; dark green with a purplish tint,
red when fully ripeSweet, earthy 2,500 – 3,000
JalapenoTapered, shiny dark green
about 2 inches long Pungent 2,500 – 5,000
SerranoSmall, tapered; dark green or
scarlet red when ripeSweet, acidic, fruity, citrus
5,000 – 15,000
CayenneSlim, long, curved; dark green to red Acidic, tart, pungent 30,000 – 50, 000
ThaiThin, elongated;
red when fully ripe Lingering heat 50,000 – 100,000
HabaneroShaped like a lumpy square;
green to orange-red Fiery, acidic heat 100,000 – 300,000
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 35 Preparing Peppers
• Avoid direct contact with hot peppers.
– Wear rubber gloves when handling
– Wash your hands thoroughly
before touching your face
• Wash peppers before
peeling or chopping
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 36 Preparing Peppers
• If you choose to peel peppers, slit each
pepper on its side and use one of the
following methods:
– Oven or broiler method
– Range-top method
• When cooled,
peel, discard seeds
and chop peppers
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 37 Approximate Equivalents
About 1 cup, choppedOne MEDIUM
Bell Pepper
One LARGE
Bell Pepper
One Medium
Jalapeño Pepper
About 2 cups, chopped
About 1/4 cup, chopped
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 38 Onions and Garlic
• Onions and garlic are in the Allium family.
• This family of vegetables contains:
– Sulfur compounds
– Selenium
– Antioxidants
• These are believed to:
– Stimulate the immune system
– Inhibit cancer growth
– Possibly decrease blood cholesterol
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 39 Selecting Onions and Garlic
• Select onions that are:
– Firm
– Free from cuts and bruises
– Stored in a cool, dry place or refrigerated
• Select garlic heads that are:
– Firm
– Stored in a cool, dark place
– *Avoid garlic with green growth.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 40 Approximate Equivalents
About 1 cup, choppedOne
MEDIUM Onion
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 41 Cilantro
• Select cilantro that appears
fresh and green
– If purchasing, look for
cilantro with roots
• Place in a container with water
covering roots or stems; wrap leaves
loosely in a plastic bag and refrigerate
– With roots, cilantro should last about 2 weeks
– Without roots, cilantro should last about
1 week
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 42 Acid Ingredients
• Acid ingredients help preserve canned salsa!
• Additional acid is needed when
canning tomatoes.
This includes:
– Bottled lemon or lime juice
– Vinegar (should be at least 5% acid)
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 43 Acid Ingredients
• Lemon or lime juice can be
substituted for vinegar,
but vinegar cannot be substituted
for lemon or lime juice.
• Freshly squeezed lemon or
lime juice may be used in
fresh salsa recipes but is
not recommended for use
in canning recipes.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 44 Acid Ingredients
• NOTE: If you are using a recipe that
has not been research-tested:
– Serve it fresh
– Store in the refrigerator and use it within
a couple weeks
– Freeze in freezer-safe containers
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 45 Step-by-Step Canning
Prepare the Canner
• Make sure the canner
has a rack in the bottom.
• Fill the boiling-water
canner about half full
and begin heating.
• Make sure the tops of
the jars are covered
by 1 to 2 inches of water.
• Add jars when temperature
reaches 180 F.Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 46 Prepare Jars and Lids
• Select four or five,
1-pint jars and make
sure they have no
nicks or cracks.
• Select jar rings that display
no rust or bending,
and new flat lids.
• Wash everything in warm,
soapy water and rinse well. Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 47 Prepare Jars and Lids
• Keep jars in warm water
while preparing salsa.
• Follow directions from
the lid manufacturer for
preparing the lids.
• Have an extra pot of water
heating in case you need
to add more to the canner
at processing time.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 48 Collect the Ingredients
• Tomatoes
• Peppers
• Onions
• Vinegar (5%)
• Pickling or canning salt
• Your recipe
also may include:
– Cloves of garlic
– Other dried seasoningSource: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 49 Prepare Tomatoes
• Wash tomatoes and make an
X-shaped slit in base of the skin.
• Dip tomatoes in boiling water for
30 to 60 seconds until skins split.
• Dip immediately into cool water.
• Slip the skins off and core.
• Chop into small pieces
and measure required amount.Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 50 Preparing Peppers
• Wash peppers well
and cut lengthwise.
Remove stems and
white membranes.
– The more seeds you remove,
the milder the salsa will be.
• Chop peppers into small pieces
and measure required amount.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 51 Preparing Onions and Garlic
• Remove the outer skins
and wash well.
• Cut away any tough
stem or root ends.
• Chop the onions into small pieces.
• Use a garlic press
to mince the garlic finely
(or chop very small by hand).
• Measure required amount of each.Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 52 Cook the Salsa
• Canned salsa is a hot pack.
• Combine all prepared ingredients
in a large saucepot with
vinegar and seasonings.
• Bring to a boil, stirring frequently.
• Reduce the heat and simmer for
20 minutes, stirring occasionally.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 53 Fill the Jars: Part 1
• Fill clean, hot canning jars
with the hot salsa.
• Use a ladle and jar filler
to avoid getting salsa on
the sealing surface.
• Leave ½ inch head space,
making sure the juices
cover the food pieces.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 54 Fill the Jars: Part 2
• Remove air bubbles and adjust head space, if needed,
using a plastic knife or spatula.
• Wipe the rims of the jars with a damp, clean paper towel.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 55 Apply the Lids
• Remove the pretreated lids from warm water with
a magnetic wand.
• Apply lids to jars.
• Tighten ring bands over the lids until “fingertip tight” and snug.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 56 Place the Jars in the Canner
• The temperature of the
water in the canner should
be about 180 F (simmering).
• Carefully add the jars to the
canner using a jar lifter.
• Do not tilt jars.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 57 Process the Salsa
• Make sure the water is
1 to 2 inches over the jars.
Place the lid on the canner.
• Turn the heat on high
and bring the water to
a full boil.
• After the water is boiling,
process the jars for the
required amount of time.Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 58 Remove Jars From the Canner
• After processing,
turn off the burner. Remove the lid,
turning it away from you.
• Let the jars sit in the canner
for five minutes.
• Using the lifter, remove the jars
from the canner and set them
on a thick, clean towel,
or plastic or wooden cutting board.Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 59 Cool the Jars
• Let the jars sit undisturbed
to cool (12 to 24 hours).
• If sealed properly,
the lid will be curved
inward and will have
a clear ringing sound
when tapped.
Source: National Center Home Food Preservation
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 60 Store the Jars
• Remove ring bands from the sealed jars.
• Gently wash the lid and threads of the jars.
• Rinse, dry and label the jars with:
– date and contents
• Store jars (without ring bands)
in a cool, dark place.
• Store unsealed jars in the refrigerator.
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 61 Salsa Storage
• Use salsa within one year for best quality.
• If you see signs of spoilage, do not taste, and discard the
jars and contents carefully.
• Signs of spoilage include:
– Bulging lids
– Bubbling
– Bad odors
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 62 To Learn More…
Check out the publications here:
• Let’s Preserve Salsa I: https://www.ag.ndsu.edu/publications/food-nutrition/lets-preserve-salsa/fn1492.pdf
• Let’s Preserve Salsa II:https://www.ag.ndsu.edu/publications/food-nutrition/lets-preserve-salsa-ii/fn1584.pdf
• From the Garden to the Table: Salsa!https://www.ag.ndsu.edu/publications/food-nutrition/from-the-garden-to-the-table-salsa/fn-584-from-the-garden-to-the-table-salsa.pdf
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 63 Thank you!
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 64 Questions?
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
Slide 65 Slide design by:
Stephanie Jensen, Program Assistant
Stacy Wang, M.Ed., R.D., L.R.D, Extension Associate
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________
___________________________________