I am looking for ways to seal salsa that I am making. How do I do that?

Question

I need to figure out the best way I can seal salsa. I am looking to start selling it and I need to see what is the best way to seal it, how many differnt ways I can seal, which way presevers it the the best and what is the most cost effective way. If there are any websites out there I would love to know them.

Answer 1

If you're going to sell this it will have to be pressure sealed in jars.  And you may need a vending license to sell food products as well.  If you plan to market widely you may want to look into having it canned by a commercial kitchen in your area.  I doubt that the public health agency in your area will allow you to sell it in plastic boxes or bags, or sealed with parafin, since not all of the ingredients in salsa are sufficiently acidic, including the tomatoes these days, to be preserved any other way.

Answer 2

look into, how to seal jelly/jam

Answer 3

The best way to seal salsa is in jars

You can buy jar kits at walmart, it comes with the cars, rings, lids, and air-vaccum to help you seal it.

i mean, you *could* seal it in a bag but really, jars will sell better than bags :P

Answer 4

There are two basic methods, both of which you can find in detail under canning in most cookbooks or online.  One is done in a pressure cooker, the other in hot water.  Because tomatoes are highly acidic, I think the non pressure method would work.  Check out Ball or Kerr jars and read about canning online.

Answer 5

Mason jars is where it's at....pretty easy to home-can nowadays.  Would keep for a VERY long time.