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Old 07-08-2012, 10:19 AM   #1
scotty
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Default Canning Salsa - Step by step with Photos

Salsa

5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar

The Ingredients.


Boil your jars to sterilize them.


Roma Tomatoes (I used a lot more than this)


Coarsely chopped


Just pulse the tomatoes to keep them chunky. Don't try to do too many at once.


Fill the pot. Drain off some juice to make it thicker.


Just use the tops of the Cilantro


Onions. I used a yellow and some green onions, too.


Finely process your Cilantro and Onions.


You need some heat! Jalapenos, Serranos, Habaneros, and Ghost Peppers here.


Gloves are needed!


I like lots of Garlic, too.


Process your peppers and garlic finely as well.


Add salt, sugar, lemon and lime juice, and vinegar. Mix well. Bring to a boil and then simmer for 10 minutes. Heat your lids in a pot of water. Don't boil them though.


Ladle salsa into hot jars.


Cap them.


Bring the water to a boil.


Set your timer for 15 minutes.


Listen for the "PING"!
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Old 07-08-2012, 11:04 AM   #2
geauxgruene
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You're a class act for spending the time to help folks like this. Thanks Scott.
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Old 07-08-2012, 11:32 AM   #3
scotty
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Quote:
Originally Posted by geauxgruene View Post
You're a class act for spending the time to help folks like this. Thanks Scott.
You're welcome! I've made this so many times this season, I can knock out a batch in about an hour and a half.
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Old 07-08-2012, 06:06 PM   #4
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i just had about half the jar scott, very tasty, my tongue is on fire, but very tasty. thanks for the help today.
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Old 07-08-2012, 07:37 PM   #5
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Not to dispute but I was always taught 30 minute water bath for tomato.pints...ball canning book states 30 also. Looks really good.
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Old 07-08-2012, 07:42 PM   #6
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Living on the edge with the ghost chili's. Recipe looks good. Have you added some ancho's for a little smokey goodness.
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Old 07-08-2012, 10:38 PM   #7
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Very helpful indeed! Thank you for taking the time to post pics!
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Old 07-09-2012, 08:14 PM   #8
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Trying this but myself and canning are not working out. Ill be putting it in the fridge and eating it soon!
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Old 07-09-2012, 08:19 PM   #9
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Going to try it out this weekend
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Old 07-09-2012, 08:41 PM   #10
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Gonna have to try this real soon! Thanks for the step-by-step.
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Old 07-09-2012, 08:47 PM   #11
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My mom and tiffany give it the thumbs up, i have to wait until its cold Smells great!
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Old 07-10-2012, 09:15 AM   #12
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Ball books change from year to year. Todays book states 45 minutes for maters. 25 year old book was 10 minutes. There scared someone will get sick
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Old 07-10-2012, 09:44 AM   #13
scotty
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Quote:
Originally Posted by GR5 View Post
Ball books change from year to year. Todays book states 45 minutes for maters. 25 year old book was 10 minutes. There scared someone will get sick
I have always done 15 minutes. Never had a problem. It doesn't last a year though. I made 5 batches of 12 pints each this year. 11 pints are gone already.

But if the lids pops up. Don't eat it.
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Old 07-10-2012, 09:50 AM   #14
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So do you boil for 15 or bring it to a boil then kill it and cover for 15?
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Old 07-10-2012, 10:18 AM   #15
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Great instructions and photos, looks like a really good recipe! Couldn't have come at a better time with tons of tomatoes and peppers ripening!

Nice going!
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Old 07-10-2012, 11:41 AM   #16
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I pretty much do it the same way. the only thing I do different is add a big can of tomato paste while I cook it on the stove. I put of 5 cases of pint jars this year
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Old 07-10-2012, 03:19 PM   #17
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Quote:
Originally Posted by Jaybo31 View Post
So do you boil for 15 or bring it to a boil then kill it and cover for 15?
Bring it to a boil and then time for 15 minutes. It has to boil for the entire 15 minutes. Or 30, or 45, or however long you want in order to feel safe.
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Old 07-10-2012, 08:40 PM   #18
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My grandmother didn't water bath at all. Put hot mixture into hot jars and turned upside down on the counter. Didn't hurt us
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Old 07-11-2012, 10:09 AM   #19
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Roast those maters first!!!

You won't regret it.
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Old 07-11-2012, 10:21 AM   #20
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so you inspired me to make salsa last night. do you put them in the fridge or leave them out?
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Old 07-11-2012, 11:15 AM   #21
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Well done presentation. I am now duly inspired. Thanks.
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Old 07-11-2012, 11:23 AM   #22
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Quote:
Originally Posted by scotty View Post
Bring it to a boil and then time for 15 minutes. It has to boil for the entire 15 minutes. Or 30, or 45, or however long you want in order to feel safe.
Thats what I figured. 15 is just fine by me
Todl the wife about this so looks like we'll be giving it a whirl!
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Old 07-11-2012, 11:28 AM   #23
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Thanks for the recipe, looks good.
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Old 07-11-2012, 02:14 PM   #24
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Quote:
Originally Posted by tbeak View Post
so you inspired me to make salsa last night. do you put them in the fridge or leave them out?
I store them in an interior closet. Chill before serving.
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Old 07-11-2012, 04:28 PM   #25
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On a scale of 1-10 and 10 being hottest, where does this exact recipe place

also darn good job on the whole presentation you done
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Old 07-11-2012, 04:38 PM   #26
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Quote:
Originally Posted by DPElite View Post
On a scale of 1-10 and 10 being hottest, where does this exact recipe place

also darn good job on the whole presentation you done
The batch shown in the photos, in addition to the Jalapenos and Serranos, has four Habaneros and three Ghost Peppers. Let's just say, I'm probably going to be the only one eating this batch, and I'll need some ice cream later on! In other words, an 11! Those Ghost peppers don't play around.

Thanks!
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Old 07-11-2012, 04:41 PM   #27
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Gloves are for wimps.

I definitely use them. Jalepenos dont burn bad, but the first time I used habaneros without gloves, I woke up in the middle of the night with my fingers burning. The next day they were okay until I went outside and started to sweat and they went to burning again.

Your ingredients look about like mine except i dont use as much vinegar. I will have to try the lemon and celantro.
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Old 07-11-2012, 04:50 PM   #28
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I wear contacts. I have to wear gloves. The first time I forgot. Never again!!!

I know about the burning when you start to sweat. I dehydrate my excess peppers. I do it outside because of the fumes. I slice them open to speed the drying process. Even with gloves, my hands, forearms, and face burn. And that's without any direct contact. Just the fumes. Ghost Peppers are HOT!!!

My first batch this year was made with just Lime juice and was too "limey". I found some other recipes that included lemon juice or vinegar. I decided to try a combination, and the flavor works for me.

Last edited by scotty; 07-11-2012 at 04:54 PM..
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Old 07-12-2012, 09:07 AM   #29
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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
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Old 07-14-2012, 07:48 PM   #30
scotty
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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.
Name:  ImageUploadedByTapatalk1342313185.326634.jpg
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I'm going to make him sign a release.

Last edited by scotty; 07-14-2012 at 07:50 PM..
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Old 07-14-2012, 07:56 PM   #31
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Thanks for sharing this recipe and the step by step process for us amateurs. I think I might give it a whirl!
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Old 07-14-2012, 08:19 PM   #32
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No tomatillo?

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Awesome stuff!

We are making some next weekend when Joe comes to town.
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Old 07-14-2012, 08:24 PM   #33
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No tomatillo?

Attachment 363370

Awesome stuff!

We are making some next weekend when Joe comes to town.
Nope, no tomatillos. Everything except the cilantro and the garlic comes from my garden.

I plan on bringing some to WWA.

Nice shot, BTW.

Last edited by scotty; 07-14-2012 at 08:27 PM..
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Old 07-14-2012, 09:40 PM   #34
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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.
You are one mean feller. I say that in the nicest way.
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Old 07-15-2012, 08:10 AM   #35
scotty
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You are one mean feller. I say that in the nicest way.
He truly asked for it! Smug and arrogant about it not being that hot.
He'll get his!

I tried some. It will burn the hair off your chest!

Still had great flavor!
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Old 07-19-2012, 04:48 PM   #36
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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.
Ooooh it's HOT!

I just tried it and I'm sweating like a pig! Tongue is on fire! I think it's my best yet!
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Old 12-07-2012, 08:52 PM   #37
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Thanks for the recipe, Scotty. Btw, a friend dumps a packet of sugar in his salsa at restaurants when it is too hot for him. I tried it and it works. If you want it really hot, you might try leaving out the sugar.
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Old 12-10-2012, 05:17 PM   #38
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thanx alot for sharing we make fresh salsa but never have made enough to can
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Old 12-28-2012, 02:17 PM   #39
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Im definately gonna make some of that
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Old 12-28-2012, 03:01 PM   #40
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Have to try this soon.
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Old 01-13-2013, 02:06 PM   #41
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even i might be able to follow this excellent step-by-step guide! thanks
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Old 01-16-2013, 11:51 AM   #42
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yummy
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Old 03-22-2013, 06:27 PM   #43
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Thanks. I am going to try this Sunday after I finish a batch of Pickles.
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Old 03-22-2013, 06:37 PM   #44
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Did this a month ago and loved it.
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Old 03-22-2013, 06:40 PM   #45
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Question for you canners. I pickled jalepenos last year and they turned out tasting great, the only issue was that they went soggy on me. Any cure for the soggy issue?

Thanks in advance.
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Old 03-22-2013, 10:32 PM   #46
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Great tutorial and great recipe. Thanks for sharing
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Old 03-24-2013, 02:54 PM   #47
scotty
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Question for you canners. I pickled jalepenos last year and they turned out tasting great, the only issue was that they went soggy on me. Any cure for the soggy issue?

Thanks in advance.
Pickle crisp.
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Old 03-25-2013, 07:49 AM   #48
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I made 6 pint sized jars yesterday. Can't wait to try them after they sit a few days in the fridge.
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Old 03-25-2013, 10:03 AM   #49
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Quote:
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Pickle crisp.
Thanks.
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Old 03-25-2013, 04:07 PM   #50
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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?
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