Canning Salsa - Step by step with Photos - Page 4 - TexasBowhunter.com Community Discussion Forums

Red Arrow · 06-18-2016, 04:37 PM

Dang that looks good!! I am going to have to try this recipe.

bughunter · 06-23-2016, 07:20 AM

lwelch70 · 09-12-2016, 10:29 AM

Made this recipe last week. Good stuff but have one question...it sure is sweet to the taste. I didn't taste the tomatoes before blending them, but I'm thinking I may have just bought an overly sweet batch. They were Romas.

Any advice or is everyone else's coming out pretty sweet as well?

Thanks for the step by step!

150class · 09-12-2016, 10:34 AM

tagged!

scotty · 09-12-2016, 03:26 PM

Quote:

Originally Posted by lwelch70

Made this recipe last week. Good stuff but have one question...it sure is sweet to the taste. I didn't taste the tomatoes before blending them, but I'm thinking I may have just bought an overly sweet batch. They were Romas.

Any advice or is everyone else's coming out pretty sweet as well?

Thanks for the step by step!

The taste from this recipe starts off sweet, then the heat builds. I use San Marzano tomatoes if my garden produces enough. They taste even sweeter than the Romas. If it's too sweet for you, leave the sugar out, or throw in some more peppers! I'd add more peppers!

Statton48 · 09-12-2016, 06:58 PM

Quote:

Originally Posted by GR5

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

Exactly what I have been shown as well

MasonCo. · 01-09-2017, 03:29 AM

ttt.
will be trying soon

Pedernal · 01-09-2017, 04:15 AM

Going to have to try this. How much do you fill the cans? Can you run into a problem by over or unde filling them??

frazee3200 · 01-09-2017, 03:58 PM

Tagged, this is awesome stuff

scotty · 01-09-2017, 04:11 PM

Quote:

Originally Posted by Pedernal

Going to have to try this. How much do you fill the cans? Can you run into a problem by over or unde filling them??

I fill the jars to within 1/2 inch of the top.
Over or underfilling will not cause a problem as far as I know. Just keep it close and you should be good.

scotty · 05-16-2017, 04:43 PM

It's getting close to that time again.
Bump!

lwelch70 · 05-16-2017, 04:57 PM

Quote:

Originally Posted by scotty

It's getting close to that time again.
Bump!

I just told my wife yesterday that it's about to be salsa time

Sent from my SAMSUNG-SM-G935A using Tapatalk

Mr. Stickers · 06-13-2017, 08:58 PM

Yep it's that time again ...... Gonna make a double batch, this is the best recipe I have tried, everyone loves it around my house

scotty · 06-15-2017, 03:51 PM

Work and remodeling has me way too busy these days.
I put up 24 quarts last week. I thought I'd save time by cutting up everything on one day and processing it the next. I put all the cut up veggies and tomatoes in the refrigerator. Bad move!!! It took two extra hours the next day to get it simmering. It took a lot longer that way. I sure won't make that error again!

Txhuntr2 · 06-15-2017, 04:14 PM

I'm in for the recipe later

scotty · 06-25-2017, 01:13 PM

Ended the growing season with 46 quarts of salsa.
56 quarts of pickles.

TXSTBowhunter · 07-20-2017, 08:34 AM

Oh man this looks good. I used to make small batches of salsa but this might get me back in to it

Dusty Britches · 07-20-2017, 10:51 AM

Quote:

Originally Posted by scotty

I fill the jars to within 1/2 inch of the top.
Over or underfilling will not cause a problem as far as I know. Just keep it close and you should be good.

Actually, yes, it does make a difference. The water should be 1/2" to 1" + over the tops of the jars on the final phase.

thorthunder · 07-20-2017, 11:28 AM

I need to do this I recipe.....

Cheapsk8 · 07-20-2017, 12:05 PM

I too need to try this

scotty · 07-20-2017, 12:54 PM

Quote:

Originally Posted by Dusty Britches

Actually, yes, it does make a difference. The water should be 1/2" to 1" + over the tops of the jars on the final phase.

I fill the jars with salsa to within 1/2 inch of the top. My water level is always a few inches above the top of the jar when boiling. Just to be clear.

Ruttin bux · 07-31-2017, 11:08 AM

Looks good gonna give it a try!!

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06-18-2016, 04:37 PM	#151
Red Arrow Six Point Join Date: Sep 2012 Location: Austin, TX Hunt In: Water Valley, TX	Dang that looks good!! I am going to have to try this recipe.

06-23-2016, 07:20 AM	#152
bughunter Eight Point Join Date: Apr 2009 Location: Taylor

09-12-2016, 10:29 AM	#153
lwelch70 Ten Point Join Date: Dec 2010 Location: Houston, TX Hunt In: Gillespie County	Made this recipe last week. Good stuff but have one question...it sure is sweet to the taste. I didn't taste the tomatoes before blending them, but I'm thinking I may have just bought an overly sweet batch. They were Romas. Any advice or is everyone else's coming out pretty sweet as well? Thanks for the step by step!

09-12-2016, 10:34 AM	#154
150class Pope & Young Join Date: Oct 2008 Location: San Antonio Hunt In: Uvalde, Boerne	tagged!

01-09-2017, 03:29 AM	#157
MasonCo. Eight Point Join Date: Jun 2016 Location: Brazoria Co Hunt In: Mason	ttt. will be trying soon

01-09-2017, 04:15 AM	#158
Pedernal Pope & Young Join Date: Oct 2011 Location: Del Rio Hunt In: Amistad	Going to have to try this. How much do you fill the cans? Can you run into a problem by over or unde filling them??

01-09-2017, 03:58 PM	#159
frazee3200 Ten Point Join Date: Apr 2011 Location: Glen Rose Hunt In: Coleman	Tagged, this is awesome stuff

05-16-2017, 04:43 PM	#161
scotty Pope & Young Join Date: Oct 2006 Location: Taylor,Tx Hunt In: Encinal Texas, Hare, Texas	It's getting close to that time again. Bump!

06-13-2017, 08:58 PM	#163
Mr. Stickers Ten Point Join Date: Nov 2012 Location: East Bernard Tx. Hunt In: Brackettville Tx.	Yep it's that time again ...... Gonna make a double batch, this is the best recipe I have tried, everyone loves it around my house

06-15-2017, 03:51 PM	#164
scotty Pope & Young Join Date: Oct 2006 Location: Taylor,Tx Hunt In: Encinal Texas, Hare, Texas	Work and remodeling has me way too busy these days. I put up 24 quarts last week. I thought I'd save time by cutting up everything on one day and processing it the next. I put all the cut up veggies and tomatoes in the refrigerator. Bad move!!! It took two extra hours the next day to get it simmering. It took a lot longer that way. I sure won't make that error again!

06-15-2017, 04:14 PM	#165
Txhuntr2 Four Point Join Date: Apr 2017 Location: Houston Hunt In: Val Verde	I'm in for the recipe later

06-25-2017, 01:13 PM	#166
scotty Pope & Young Join Date: Oct 2006 Location: Taylor,Tx Hunt In: Encinal Texas, Hare, Texas	Ended the growing season with 46 quarts of salsa. 56 quarts of pickles.

07-20-2017, 08:34 AM	#167
TXSTBowhunter Spike Join Date: Jan 2015 Location: San Marcos Hunt In: Llano, Lockhart and anywhere else I can	Oh man this looks good. I used to make small batches of salsa but this might get me back in to it

07-20-2017, 11:28 AM	#169
thorthunder Pope & Young Join Date: Dec 2009 Location: Houston Hunt In: Mainly Guide Now	I need to do this I recipe.....

07-20-2017, 12:05 PM	#170
Cheapsk8 Nubbin' Buck Join Date: May 2014 Location: SW Houston	I too need to try this

07-31-2017, 11:08 AM	#172
Ruttin bux Nubbin' Buck Join Date: Nov 2015	Looks good gonna give it a try!!