AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hi,
I am allergic to onions and since there are no commercially available salsas without them, I'd like to can my own. Every canning recipe that I have found involves LOTS of onions. Can I safely omit them? Removing them would actually make the salsa more acidic, so is this OK?
Thanks!
Tricia
Answer HI Tricia,
Yes, you can leave the onions out of the recipe and you are right -- leaving them out would make a more acidic salsa. You still need to process the salsa -- all tested salsa recipes recommend 15 minutes in a hot water bath for pints.
