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Old 06-20-2014, 10:19 PM   #101
scotty
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Quote:
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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Old 06-22-2014, 09:20 PM   #102
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Thanks Scott I'm taking my first shot at canning tomorrow
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Old 06-25-2014, 08:30 AM   #103
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man, this looks good!
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Old 06-25-2014, 09:42 AM   #104
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tried the taste method you were spot on with the recipe
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Old 06-25-2014, 11:36 AM   #105
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Quote:
Originally Posted by coy-ote View Post
tried the taste method you were spot on with the recipe

Thanks!
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Old 06-29-2014, 01:50 PM   #106
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Thanks for the recipe, I had a bunch of homegrown maters.

Turned them into salsa.
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Old 07-06-2014, 09:53 AM   #107
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Made another batch last night....maybe put a touch too much fire in it.....but it sure is good!!!

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Old 07-06-2014, 10:02 AM   #108
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Scotty this thread is down-right-salsa forn. (tbh edits what's really spelled)
Kinda like Pavlov's Dog, I'm salivating.

Last edited by no1hogkiller; 07-06-2014 at 10:05 AM..
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Old 07-06-2014, 09:24 PM   #109
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Did a batch tonight.
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Old 07-07-2014, 08:00 AM   #110
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Nice!!
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Old 07-07-2014, 05:42 PM   #111
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So far this year it's all been mild-medium. Next batch will be hot, but not scorching. I'm still waiting in the Carolina Reapers to mature.





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Old 07-07-2014, 05:52 PM   #112
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You motivates me, I made a batch last week.
My habs are almost ready so my next batch will be special!!
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Old 07-07-2014, 09:03 PM   #113
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Anyone wanting to make this...its just plain simple! Scotty did a great job with the pics and ingredients. Its the best recipe I have found for salsa. I finished making my third batch today
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Old 07-07-2014, 09:27 PM   #114
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Quote:
Originally Posted by Passthrough View Post
Anyone wanting to make this...its just plain simple! Scotty did a great job with the pics and ingredients. Its the best recipe I have found for salsa. I finished making my third batch today

Thanks!
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Old 07-08-2014, 12:40 PM   #115
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I plan on a couple more rounds before the maters are gone too!! Cant have enough of this stuff to get you through the winter
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Old 07-09-2014, 11:45 AM   #116
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I finally got a little batch made this morning. Plus i had a littlr bit over for lunch. I cooked all my veggies on the weber first and added cumin garlic powder and black pepper. It taste amazing. Im glad this thread came back up. Thank you sir.
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Old 07-26-2014, 04:03 PM   #117
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great salsa recipe
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Old 08-03-2014, 11:04 AM   #118
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I'm making this recipe today!
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Old 08-04-2014, 08:01 PM   #119
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Made a batch yesterday. Awesome. Only change I made was adding some roasted corn.
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Old 08-12-2014, 04:31 PM   #120
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I'm guessing you can do without buying the special canning kit and use a normal pot with tongs for sanitizing the jars/lids and finishing the canning process. Is that right?
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Old 08-12-2014, 04:37 PM   #121
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Looks good.
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Old 08-13-2014, 07:52 AM   #122
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Quote:
Originally Posted by gonecoastal View Post
I'm guessing you can do without buying the special canning kit and use a normal pot with tongs for sanitizing the jars/lids and finishing the canning process. Is that right?

As long as your pot is deep enough to submerge the jars an inch over the top, it should work.
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Old 12-28-2014, 04:27 PM   #123
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I am in the process of trying this today, and I think I screwed up. I used stock pots for the jars, with a towel in the bottom because I don't have a rack. 5lbs of tomatoes made 6 pints, and it's a little runnier than I would have liked. Probably should have drained more juice. Also, my stock pots weren't tall enough to cover the lids, so I am boiling for 20 minutes with a lid and I have 2 of the 6 jars on their side to keep them submerged completely. No idea if this is going to work or not. Also, I added all my peppers (10 jalapenos and 4 habaneros) all at once. Did not try adding throughout the cook to measure the heat, so no clue how hot or mild this will come out.

Maybe next time I'll try using my turkey frier to make sure I can get the water deep enough.
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Old 12-28-2014, 04:37 PM   #124
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Update...I removed them from the stock pots and put them in the turkey frier with the extra rings as a rack. 2 inches of water over the lids.

When I transferred them, they pinged. Did I ruin it?
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Old 12-28-2014, 06:11 PM   #125
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Default Canning Salsa - Step by step with Photos

Quote:
Originally Posted by PSD Ryan View Post
Update...I removed them from the stock pots and put them in the turkey frier with the extra rings as a rack. 2 inches of water over the lids.

When I transferred them, they pinged. Did I ruin it?

No. They are supposed to ping when they cool. That tells you they have a good deal.
If they pinged between the different pots it just meant they cooked a little. They just need to ping when they finally cool.

One last thing, they do need to boil upright.

Last edited by scotty; 12-28-2014 at 06:19 PM..
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Old 12-28-2014, 06:25 PM   #126
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Well carp. Guess I'll have to figure out which ones were sideways somehow. I go through salsa quick so maybe I'll just keep it all in the fridge in case. They appear to all have sealed up pretty well.
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Old 12-28-2014, 06:38 PM   #127
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After they cool, take the screwed on ring off. If you can't easily pull the flat lid off you are good. If they aren't sealed, simply put them back in the boiling water bath and boil them again. No harm.
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Old 12-29-2014, 05:46 PM   #128
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They all sealed up well and it tastes pretty good
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Old 12-31-2014, 10:12 PM   #129
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thanks for sharing
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Old 03-23-2015, 02:23 PM   #130
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Going to make a batch of this tonight....
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Old 03-24-2015, 08:23 PM   #131
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Quote:
Originally Posted by GR5 View Post
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

^^^^this. Been doing it this way for decades!!!! Grandma can't be wrong.
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Old 05-26-2015, 08:45 PM   #132
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Nice post, my mouth is watering!
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Old 05-26-2015, 08:49 PM   #133
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Subbing to this thread. Going to make - er, ask - the fiance if she wants to do this with me..
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Old 05-27-2015, 03:25 PM   #134
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Tagged for later I planted some Romas this year just for salsa.....
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Old 05-27-2015, 04:10 PM   #135
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Thanks for bringing this back to the top and reminding me my "garden" this year is nothing but a flooded patch of tilled earth. Dang it.
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Old 05-28-2015, 07:31 PM   #136
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Looks great!
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Old 06-29-2015, 04:40 PM   #137
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Just made a batch. Great recipe. The lemon juice and vinegar is what mine was missing.
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Old 06-29-2015, 04:48 PM   #138
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Scotty, thanks for sharing! Canned some this weekend - worked perfectly, was looking for another way to use all these tomatoes this year.
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Old 06-29-2015, 06:11 PM   #139
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Quote:
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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
True to an extent. There is a difference in whole tomatoes and salsa though imo. 45 minutes is for whole canned tomatoes. I follow this and have never had a problem. Just use common sense, if you open the jar and it doesn't smell right then throw it out.
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Old 07-09-2015, 03:42 PM   #140
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I doubled the recipe and it canned 6 quarts. It's good stuff, thanks scotty
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Old 07-10-2015, 07:56 PM   #141
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Going to market tomorrow and making me some salsa.
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Old 07-11-2015, 08:57 AM   #142
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Thanks for posting I can't get this made soon enough!
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Old 12-04-2015, 05:10 PM   #143
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Bookmarked
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Old 05-15-2016, 02:21 PM   #144
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Ttt
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Old 05-15-2016, 04:20 PM   #145
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Ttt


Thanks for the bump, Billy. It's getting close to that time of year again!
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Old 05-22-2016, 04:58 PM   #146
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Quote:
Originally Posted by Philip-TX View Post
Roast those maters first!!!

You won't regret it.
I roasted the maters and japs and initial tastes says it's good. Next time I'll throw some real peppers in the mix.
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Old 05-23-2016, 08:04 AM   #147
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Saved!
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Old 06-14-2016, 11:29 AM   #148
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TTT, making some hot sauce tonight and might try this.
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Old 06-18-2016, 03:14 PM   #149
scotty
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First batch of the year!
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Old 06-18-2016, 03:44 PM   #150
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Done!
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