Has anyone ever canned their own salsa? What are the results compared to prepared salsa?
- Thread starter mimi
- Start date
no, but i wonder if it isn't better (givin space) to freeze it. then again...
look at the list of ingredients in prepared salsa.
or maybe don't.
it'll give you nightmares. halfa the ingredients are unrecognizable.
had you told your mother most of the other half she would have washed your mouth out with carbolic soap.
i don't mean to play God with you. it's your choice.
btw, smooch has become trite and i don't quite know what to say.
how about "come up into my chambers and see my etchings"?
then again, maybe not.
look at the list of ingredients in prepared salsa.
or maybe don't.
it'll give you nightmares. halfa the ingredients are unrecognizable.
had you told your mother most of the other half she would have washed your mouth out with carbolic soap.
i don't mean to play God with you. it's your choice.
btw, smooch has become trite and i don't quite know what to say.
how about "come up into my chambers and see my etchings"?
then again, maybe not.
Me neither, but I was considering that fate for some of the six gallons of tomatoes sitting in my
kitchen at the moment. All the recipes for canned salsa I've seen call for bottled lemon or lime juice, but I think I'll use fresh lime juice and add citric acid to ensure a low enough pH.
kitchen at the moment. All the recipes for canned salsa I've seen call for bottled lemon or lime juice, but I think I'll use fresh lime juice and add citric acid to ensure a low enough pH.
great idea dawn. but there's a caveat...
it's getting harder to find cider vinegar that's made with real cider (thank you very much congress with your lies in lableing act. yes the one that lets olive providers use the tem, "jumbu" for their smallest olives.)
theyll use apple juice made from concentrate and call it cider vinegar.
it's getting harder to find cider vinegar that's made with real cider (thank you very much congress with your lies in lableing act. yes the one that lets olive providers use the tem, "jumbu" for their smallest olives.)
theyll use apple juice made from concentrate and call it cider vinegar.
I used to when I lived in WA state.
I would drive to the Yakima area and buy the produce.
Since I moved to AZ, I usually go into Mexico and buy a case of Herdez Salsa Casera each year.
Here in SW AZ, the fresh tomatoes are not available in canning quantities at the same time as the fresh chilies from NM. I still make salsa fresca (aka pico de gallo) frequently, but no longer can it.
I would drive to the Yakima area and buy the produce.
Since I moved to AZ, I usually go into Mexico and buy a case of Herdez Salsa Casera each year.
Here in SW AZ, the fresh tomatoes are not available in canning quantities at the same time as the fresh chilies from NM. I still make salsa fresca (aka pico de gallo) frequently, but no longer can it.
I've done several in the past. Not recently. I'd go with Dawn's idea of spiking
up the recipe a bit if canning is in the planning. But the pH has not been a problem and the jars have lasted well for years. I just find that more spice is needed if it sits in jars over time.
We have enjoyed what I made. It's fun to have a variety of predominant flavours in salsas, that you really can't find commercially. Tomato and mint is one, for example, that works well with a number of meats, but that I have not (or had not) seen on the supermarket shelves.
(I should add though, that I have always canned under pressure)
up the recipe a bit if canning is in the planning. But the pH has not been a problem and the jars have lasted well for years. I just find that more spice is needed if it sits in jars over time.
We have enjoyed what I made. It's fun to have a variety of predominant flavours in salsas, that you really can't find commercially. Tomato and mint is one, for example, that works well with a number of meats, but that I have not (or had not) seen on the supermarket shelves.
(I should add though, that I have always canned under pressure)
I wish I could find the book that I got my recipes from. It was Grills & Greens, has various good
ones but I cannot find it. I have even taken ALL my recipe books down to see if it fell behind.
The other thing I like to do when the garden starts kicking out tomatoes is to make just a basic sauce for pasta. I write on the label, what I may have flavoured it with but leave the final flavourings for the final product. This has worked well for me and sure is a heck of an improvement over the commercially jarred stuff.
ones but I cannot find it. I have even taken ALL my recipe books down to see if it fell behind.
The other thing I like to do when the garden starts kicking out tomatoes is to make just a basic sauce for pasta. I write on the label, what I may have flavoured it with but leave the final flavourings for the final product. This has worked well for me and sure is a heck of an improvement over the commercially jarred stuff.
dawn_mo
Well-known member
Tomato and mint sound fabulous Marg, great idea...
I sold salsas at a Farmer's Market, and mint never occured to me, and I know it would have gone over fabulously. Did you make it like a normal salsa other than that, cilantro, onion, etc? I would love to make some of this. Yum, what about tomatillo, garlic and mint? Now you have me going...lol.
I sold salsas at a Farmer's Market, and mint never occured to me, and I know it would have gone over fabulously. Did you make it like a normal salsa other than that, cilantro, onion, etc? I would love to make some of this. Yum, what about tomatillo, garlic and mint? Now you have me going...lol.
dawn_mo
Well-known member
That is true, but it is the acid level that you are concerned with.
As long as the vinegar is 4-5% acidity, it is considered safe for canning. I have also found that if you get the cheaper generic gallons of cider vinegar, they are not the apple juice type. I used to get mine at Smart and Final, and I think I have seen it at Hellmart also.
As long as the vinegar is 4-5% acidity, it is considered safe for canning. I have also found that if you get the cheaper generic gallons of cider vinegar, they are not the apple juice type. I used to get mine at Smart and Final, and I think I have seen it at Hellmart also.
dawn_mo
Well-known member
I love this salsa too. If you like spicy...
try adding some chipotles in adobo to this for a really flavorful, spicy salsa. I also add some fresh garlic and cilantro to doctor it up. I love it plain though too. I used to get it at Smart and Final too, but they probably aren't as cheap as in Mexico.
try adding some chipotles in adobo to this for a really flavorful, spicy salsa. I also add some fresh garlic and cilantro to doctor it up. I love it plain though too. I used to get it at Smart and Final too, but they probably aren't as cheap as in Mexico.
I have an extra copy of "Cooking Class Mexican" if anyone would
like to have it, I am willing to mail it to you.
When I was placing an order, I ordered both the hard back book and the spiral bound paperback book.
This is small -- 95 pages. The directions are very specific.
I made this offer once before, but no one replied.
like to have it, I am willing to mail it to you.
When I was placing an order, I ordered both the hard back book and the spiral bound paperback book.
This is small -- 95 pages. The directions are very specific.
I made this offer once before, but no one replied.
Oh I'd love it please.
I got hooked on Mexican in Phoenix over several years. It's the one ingredient that is tough to get in this metropolis, I think, because most people in Eastern Canada go straight south and the ones from the prairies go to Mexico.
I've been dabbling at it, planted tomatillos and poblanos, but need to get serious.
I got hooked on Mexican in Phoenix over several years. It's the one ingredient that is tough to get in this metropolis, I think, because most people in Eastern Canada go straight south and the ones from the prairies go to Mexico.
I've been dabbling at it, planted tomatillos and poblanos, but need to get serious.