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Salsa without Onions

Posted by lauren56 5a (My Page) on
Thu, Jan 23, 14 at 12:11

I can't eat garlic or onions, so I would like to make and can some products such as salsa and tomato sauce without using either garlic or onions, but I can't find any recipes without them that are safe for water bath canning. Would it be terrible to just eliminate them from a safe recipe since they are low acid or should I pressure can to be safe?

Follow-Up Postings:

RE: Salsa without Onions

That should not be a problem. You are right that eliminating those ingredients raises acidity so no further measures (like pressure canning) needed.

(I am assuming you are referring to a tested recipe with additional acid - i.e. vinegar or bottled lemon or lime juice.)


RE: Salsa without Onions

  • Posted by digdirt 6b-7a North AR (My Page) on
    Thu, Jan 23, 14 at 13:10

Standard tomato sauce canning instructions linked below. Nothing but tomatoes and lemon juice or citric acid.

Neither garlic nor onions are required for tomato sauce - ever. It is just tomatoes and lemon juice or citric acid.

For salsa, yes if you want a true salsa taste but if you want to call a mix of just tomatoes and peppers "salsa", that's your choice.

If what you want is Spaghetti Sauce (normally includes onions and garlic) then as Carol said you can just leave them out of the approved recipe but do NOT increase the amount of any of the other ingredients. Doing so changes the pH and the density.


Here is a link that might be useful: NCHFP - can tomato sauce

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