Raspberry Salsa-I want to can this recipe. Water bath or pressure canner? TIA

A

agm_cape_cod

Well-known member
I have a bumper crop of raspberries this year. I have some in the freezer, have made raspberry jam, raspberry rhubarb jam, chocolate raspberry jam, raspberry vinegar, raspberry chipolte bbq sauce, raspberry sorbet base and raspberries in syrup. Once the cranberries are in I will make cranberry raspberry preserves. Any other suggestions would be appreciated!

I am unsure of how to can this recipe. With the lime juice it should be acidic enough to water bath can but I don't want to take any chances.

4 cups fresh raspberries

1/2 cup chopped sweet or red onion

1 garlic clove, minced

1 to 2 serrano peppers, seeded and minced

1 to 2 jalapeno peppers, seeded and minced

1 red or orange bell pepper, cored and diced

1/3 cup fresh lime juice

1/3 cup chopped fresh basil

1 teaspoon sugar (optional)

1/2 teaspoon salt (optional)

1/2 teaspoon ginger (optional)

In a medium-sized bowl, mix raspberries together with remaining ingredients. Leave raspberries whole for a chunkier salsa, or mash raspberries lightly with a fork before adding other ingredients.

Let stand for one hour to blend flavors. Depending on use, freeze remaining salsa in 1/2 to 1 cup portions. Makes about 5 cups.

 
If you have the pressure canner option

You should use it. It's hard to tell if the lime juice will make it acidic enough to kill bacteria.

It sounds really good, btw!

With the cranberries, have you ever made Julia Child's cranberry chutney? It's fantastic and keeps a good long time in the fridge.

 
Here you go AGM: REC: Fruit Gin, Very Berry Ice Cream Topping, Raspberry-Plum Jam, Rasp/Lemon Curd

The first three recipes are tried and true. The raspberry curd sounds wonderful. If you would add a little bit of citric acid to the salsa, it should be fine. With such strong flavors, I don't think you would even realize it is in there.

* Exported from MasterCook *

FRUIT GIN

Recipe By : Gail's Swap, sorry I don't know the original poster
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method

3 c raspberries -- black currants or
sloes
1 1/2 c granulated sugar
3 c gin

Sterilize 3 jars and lids.Place the raspberries, black currents or sloes into prepared jar. If using sloes prick
the surface of the berries using a stainless steel pin to extract the flavor. Add the sugar and gin and stir
until well blended. Shake the Fruit Gin every day for 1 month and then occasionally. Makes 3 cups.
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* Exported from MasterCook *

My Very Berry Ice Cream Topping

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Toppings

Amount Measure Ingredient -- Preparation Method24 ounces frozen blueberries
24 ounces frozen raspberries
32 ounces mixed berries
4 1/2 cups pink lemonade
1 1/2 cups honey
3 1/2 cups sugar

Place frozen fruit in a 6-8 quart saucepan and let thaw at room temperature. Crush thawed fruit, then add rest of ingredients. Bring to a boil over medium-high heat, stirring constantly. Continue boiling for 35-40 minutes, stirring constantly. Mixture should be slightly thickened and reduced by half. Immediately fill hot sterilized half-pint jars with mixture. Process in waterbath for 10 minutes.
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* Exported from MasterCook *

RASPBERRY-PLUM JAM

Recipe By :Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method2 1/2 pounds Santa Rosa plums or other firm ripe plums
3 cups fresh raspberries
10 cups sugar
1/2 cup lemon juice
6 ounces liquid pectin

Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints.
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* Exported from MasterCook *

Raspberry Lemon Curd

Recipe By :Susan Wood, West Woodbury, VT
Serving Size : 14 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method1 cup fresh lemon juice
1 cup fresh raspberry juice
12 eggs -- lightly beaten
2 tablespoons fresh lemon zest
1/2 pound butter
9 cups sugar

Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine
all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over
medium high heat. When mixture begins to simmer immediately reduce heat to low. Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove
the pan from heat and fill jars leaving about 1/2 inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening.
Author's note: This makes a lovely dessert when gently heated and poured over a scoop of ice cream on a slice of lemon pound cake. Garnish with fresh raspberries. - - - - - - - - - - - - - - - - - - -

 
You may want to check with another source on water bath canning the curd. I was told by

cooperative extension of Cornell U. that it was unsafe to can unless it's pressure canned.

 
Thanks Cyn for checking it out.

I had never made this one before. Would you mind sharing the canning site you are referring to? I would love to check it out. Thanks!

 
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