Questions about Canning Salsa

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posted on Jul, 15 2011 @ 05:42 PM
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I have an abundance of tomatoes and peppers from my garden and I wanted to make and can some salsa. Today I blended up a batch with the tomatoes, peppers, onions, and herbs/spices until I thought it tasted perfect. I have so much I wanted to can some of it so I could enjoy it this winter. However, when I looked up directions on canning salsa I found that I did it all wrong. The website I read has very precise measurements of the pepper to tomato to lemon juice ratio. Also, I didn’t want to boil and peel the tomatoes.

So my question is – has anyone ever just made up their own recipe to can salsa? How did it turn out? And does anyone have any suggestions?

Thank you! Alena




posted on Jul, 15 2011 @ 05:47 PM
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this website has some helpful tips...canning

just to add it doesnt really matter the recipe...just gotta get the boiling process right
edit on 15-7-2011 by here4awhile because: (no reason given)
Just don't use vinegar
edit on 15-7-2011 by here4awhile because: (no reason given)



posted on Jul, 15 2011 @ 06:04 PM
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Another way to go about it is to freeze it. Just take the mixture you made, and place it in boiling water for 3 to 5 minutes, then strain and place into cold water to stop the cooking process. The idea is to cook it long enough just to stop the enzymes from breaking the food down, which they will do, even when frozen. Place the mixture into freezer bags and take as much air out as possible (use a drinking straw to suck out as much air as you can- that's what I do).

By blanching and freezing vegetables, you don't boil every last bit of the vitamins and minerals out of them like you do when canning or jarring, so you end up with a healthier product, plus, it's not as technical. Frozen produce will last 6 month or more with no problem.

Oh yeah, and yes, I know it is all a blended-up mush, but that doesn't matter. It will still work... just be a little careful if you're getting the extra air out with a straw
edit on 15-7-2011 by jeramie because: (no reason given)



posted on Jul, 15 2011 @ 06:15 PM
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Guide 3 - Selecting, Preparing and Canning Tomatoes and Tomato Products (entire chapter) from The USDA Complete Guide to Home Canning contains several recipes for salsa canning. I downloaded all the chapters just in case along with information from several university sites that deal with food preservation. A quick Google of Complete Guide to Home Canning will turn up several sites.



posted on Jul, 15 2011 @ 06:22 PM
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Don’t worry about the precise measurements. All the vegetables you listed are LOW ACID veggies. Witch means that you should NOT hot water bath can your salsa. If you pressure can them you will be in tall cotton. Pressure can for 90 min at 10lb pressure.

The lemon juice you added was to increase the acidity. Vinegar will do the same.

If you hot water bathed the jars already UN-can them and re-can under pressure.

Botulism sucks





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