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Canning Salsa - Step by step with Photos

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    #91
    Originally posted by scotty View Post

    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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      #92
      Originally posted by TUCO View Post
      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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        #93
        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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          #94
          will try

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            #95
            .

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              #96
              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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                #97
                [ATTACH]628733[/ATTACH]

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                  #98
                  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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                    #99
                    [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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                      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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                        Originally posted by coy-ote View Post
                        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

                        To make 12 pints, It takes about 15 pounds of tomatoes. I grow San Marzano, but Roma work as well. I start out with fewer peppers than I think I need. As the salsa is cooking, I taste rest to determine how many more peppers I need to add. I grow a variety of heat levels, from jalapeños to Carolina Reapers. I just keep adding peppers until I get the heat level that I want.

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                          Thanks Scott I'm taking my first shot at canning tomorrow

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                            man, this looks good!

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                              tried the taste method you were spot on with the recipe

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                                Originally posted by coy-ote View Post
                                tried the taste method you were spot on with the recipe

                                Thanks!

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