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Old 03-25-2013, 04:20 PM   #51
scotty
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Originally Posted by TexasTumbleweed View Post
Scotty - how long will this recipe keep for? I'm sure we would eat it all before a year but was wondering if you've had some from the above recipe that was 6+ months old?
I'm still eating some from last spring, but I only have the HOT kind left. Not many are willing to give it a try. I probably made about 80 qts. in varying heat intensity last year. We gave a bunch away, but kept a lot. As long as the lid hasn't lost it's seal and popped up, it's good. BTW, I store it in an interior walk-in closet.
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Old 03-25-2013, 04:32 PM   #52
chief longshaft
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Thanx for shareing
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Old 03-25-2013, 04:36 PM   #53
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Looks awesome. Gonna need to try this when I get some time.
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Old 03-25-2013, 10:53 PM   #54
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This looks great and definitely will be trying it.
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Old 07-14-2013, 02:35 PM   #55
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Would it hurt anything if I added some cumin, as far as storage goes?
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Old 07-14-2013, 02:39 PM   #56
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Would it hurt anything if I added some cumin, as far as storage goes?
Nope. As long as you process it in boiling water, it'll be fine.
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Old 07-14-2013, 02:55 PM   #57
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Thank, processing in boiling water now. It tastes great btw, we love the recipe.
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Old 07-14-2013, 02:59 PM   #58
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Looks good Scotty!!
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Old 07-17-2013, 02:04 PM   #59
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will b trying this one tomorrow
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Old 07-17-2013, 04:15 PM   #60
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One of the best salsa recipes I have found. Made a post yesterday in around the campfire I made 31 pints. Half jalapeño and half habanero. Name:  ImageUploadedByTapatalk1374095724.105987.jpg
Views: 808
Size:  73.9 KB
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Old 07-18-2013, 07:36 AM   #61
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This is a great how to thread! Thanks for taking the time to explain each step.
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Old 07-18-2013, 09:12 PM   #62
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A couple years ago we made sausa and I was the pepper getter ready. Gloves are for wimps!!!!! About 2 hours after my hands were like I was holding them in real fire. Nothing would stop them from burning. Called a neighbor and she said milk or milk product. Started with a bowl of milk. Worked great as long as my hands were submerged. Took sour cream and smeared all over hands. Worked great. Took about 5 hours. Never again without gloves
This reminds me of my banana pepper story. Lets just say it's a very good idea to wash your hands BEFORE to relieve yourself. I'd heard about the milk thing before also..........................yogurt works great too

Great recipe Scotty, it's been a long time since I've made some and this is giving me the urge again.

Last edited by firecapt186; 07-18-2013 at 09:17 PM..
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Old 07-19-2013, 07:02 AM   #63
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made 10 pints last night. giving it a couple days before I try it. hope it turned out good.
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Old 12-30-2013, 08:19 PM   #64
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Made my 4th patch tonight along with the Killer Queso recipe, talk about a excellent meal and friends always ask for a jar of the salsa.
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Old 12-31-2013, 04:36 AM   #65
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Great recipe, thanks!
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Old 12-31-2013, 04:59 AM   #66
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I got to make some of this.
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Old 01-09-2014, 10:40 PM   #67
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Thank you for posting this, always wanted to get into canning. what is the shelf life of salsa? pantry vs refrigerator?
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Old 01-10-2014, 05:55 AM   #68
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Originally Posted by BrennanC9093 View Post
Thank you for posting this, always wanted to get into canning. what is the shelf life of salsa? pantry vs refrigerator?

I store it inside an interior closet. It's good for months that way. Just don't eat it if the lid has lost its seal and popped up.
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Old 01-12-2014, 04:51 PM   #69
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How long does the salsa stay good for in the jar?
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Old 01-12-2014, 05:31 PM   #70
scotty
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How long does the salsa stay good for in the jar?
Months. See above post^^^
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Old 01-12-2014, 06:21 PM   #71
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I gave a buddy a jar of my last batch. He said it wasn't that hot.

So this is what I used for this batch.
Attachment 363360

I'm going to make him sign a release.
Is he still alive?!?!? Holy Moly that made my mouth hurt just looking at them.

I think I talked the wife into trying canning.

Thanks for sharing.
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Old 01-12-2014, 06:36 PM   #72
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Oops, didn't see that
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Old 01-12-2014, 10:52 PM   #73
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Looks awesome!
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Old 03-10-2014, 12:35 AM   #74
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TTT Getting to be about that time. Thanks Scotty.


Where do y'all buy your canning supplies?
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Old 03-10-2014, 05:27 AM   #75
scotty
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Walmart.
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Old 03-10-2014, 05:41 AM   #76
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Quote:
Originally Posted by scotty View Post
I gave a buddy a jar of my last batch. He said it wasn't that hot.



So this is what I used for this batch.

Attachment 363360



I'm going to make him sign a release.

That looks miserable.... Bet he wont say that batch isnt hot though!
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Old 03-10-2014, 05:42 AM   #77
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In to try this
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Old 03-11-2014, 11:38 AM   #78
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I will defintly be trying this very soon. Thanks for the step-by-step!
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Old 06-02-2014, 04:43 PM   #79
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It's getting close to that time again.

I only have four quarts left.

Bump!
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Old 06-02-2014, 05:20 PM   #80
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Nice, thanks
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Old 06-02-2014, 05:23 PM   #81
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Quote:
Originally Posted by scotty View Post
It's getting close to that time again.

I only have four quarts left.

Bump!
I think you need to ship me a couple for quality control purposes. I just want to make sure your recipe is safe and tasty before I invest time in it.





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Old 06-03-2014, 07:03 PM   #82
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Garden is finally throwing tomato, peppers, onions, green onions, and cilantro.

About how many jars does the 5 lb of tomato make?
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Old 06-06-2014, 05:06 AM   #83
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[QUO TE=PSD Ryan;8663531]Garden is finally throwing tomato, peppers, onions, green onions, and cilantro.

About how many jars does the 5 lb of tomato make?[/quote]


I think it's about 12 pints. I always use all the tomatoes that are ripe, and use as many jars as needed.
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Old 06-12-2014, 02:56 PM   #84
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First batch of the year is in the works.
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Old 06-12-2014, 03:05 PM   #85
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First batch of the year is in the works.
Those Romas look great Scotty!
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Old 06-12-2014, 03:13 PM   #86
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How long will those keep if stored properly?
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Old 06-12-2014, 04:06 PM   #87
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If I didn't have bible school closing for the kiddos tonight I would come drink a couple cold ones and do some quality control.
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Old 06-12-2014, 05:15 PM   #88
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Those Romas look great Scotty!

They are actually San Marzano tomatoes, James. Related to the Roma, but they get bigger. I think they are sweeter, too.
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Old 06-12-2014, 05:17 PM   #89
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How long will those keep if stored properly?

I have three quarts left from last year. They are the HOT recipe. Not many can take the heat of that batch.

I keep them in an interior closet.
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Old 06-12-2014, 05:18 PM   #90
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If I didn't have bible school closing for the kiddos tonight I would come drink a couple cold ones and do some quality control.

There will be more batches to come. You can help dice tomatoes. And drink beer.
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Old 06-12-2014, 05:25 PM   #91
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They are actually San Marzano tomatoes, James. Related to the Roma, but they get bigger. I think they are sweeter, too.
I thought they looked a little bit bigger, but I figured it was because of the nuclear plant next door....
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Old 06-12-2014, 05:41 PM   #92
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I thought they looked a little bit bigger, but I figured it was because of the nuclear plant next door....

Straight from the garden!
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Old 06-14-2014, 09:31 AM   #93
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So how long does this keep for?

KIDDING!

My wife and son are out of town for the week so I may whip up a batch one night to keep me out of trouble. Thanks for sharing.
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Old 06-15-2014, 02:02 AM   #94
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will try
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Old 06-15-2014, 03:07 AM   #95
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.
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Old 06-18-2014, 05:31 PM   #96
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My first batch is cooking as I type.

I did not have any fresh garlic so used same habanero garlic I had in the refrigerator..

It is very good.
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Old 06-18-2014, 06:33 PM   #97
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Old 06-19-2014, 09:50 AM   #98
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I've never used vinegar in my salsa but I've never made that much what does it do?also I like the color of your salsa mine has a tendency to either not be hot enough or coming out too green, maybe too much cilantro. I try and make a quart at a time any advice on how to makw a smaller version of your recipe?
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Old 06-19-2014, 05:24 PM   #99
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[quote=coy-ote;8719504]I've never used vinegar in my salsa but I've never made that much what does it do?also I like the color of your salsa mine has a tendency to either not be hot enough or coming out too green, maybe too much cilantro. I try and make a quart at a time any advice on how to makw a smaller version of your recipe?[/QUOTE

This recipe is for canning salsa. It allows you to make a bunch at one time and it keeps without refrigeration.

If you're just going to make a jar or two, there isn't any need to preserve it. Just keep it in the refrigerator.

The lemon and lime juice, plus the vinegar, raise the acidity of the salsa to keep bacteria from growing. I mix the three acids, so that you don't get overwhelmed by any one of them.

I use lots of ripe tomatoes. It takes about 15 pounds to make 12 pints of salsa.
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Old 06-20-2014, 10:19 AM   #100
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don't get me wrong I've always been to worried about canning anything but you tutorial makes it look easy , and I never get the same color heat or consistency ,how do you figure the amount of peppers to tomatoes ratio to keep the red color? if I found a recipe we could eat I would love to have 12 pints
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