Roma tomatoes are the basis of most salsas.
Whether enjoyed on chips, eggs or burgers, salsa livens the taste of many foods. It is especially good when the tomatoes, peppers, garlic, onions, cilantro and your favorite personal flavors come from your own garden. Canning is necessary in order to enjoy this taste year round. When it comes time to take down a container of freshly canned salsa, there are a number of safety tests that should be performed.
Lid
The lid should still have a concave shape. It should not move when pressed down. In addition, there should be no sign of leakage at the top, meaning no salsa actually getting through the top or dried food providing evidence that it happened in the past. In a related manner, no bubbles should be rising toward the surface.
Discoloration
There should be no dark coloring, nor should it be cloudy in appearance. Light discoloration, however, is fine. In addition, contents should not spurt out when you open the top; this indicates the presence of yeast and bacteria that cause pressure.
Mold and Smell
Check for mold on the inside of the lid, around the top of the jar, and even on the bottom of the jar (on the inside, of course.) Check that it smells like salsa and not something else.
Botulism
Whatever you do, do not taste the salsa to check for problems. If it has gone bad, it could give you botulism, which can lead to paralysis and death. Make sure the jars of salsa are safe before eating, and if you are not sure, discard them. Before discarding, be sure to disinfect through boiling.
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