Canning Salsa
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by sammy on June 25, 2004 01:46 AM
Hi clodhopper, I love canning and making things with my maters. ![[grin]](im/graemlins/grinnnn.gif)
I usually cheat when making my salsa.LOL. You can buy a mix called Mrs.Wages salsa mix. After making the salsa I sometimes add a little hot sauce to each jar before putting them in the boiling water bath.Because some of these guys around here didn't think it was hot enough for them. But now they do.LOL. Some said to hot. I tried to use the hottest sauce I could. I myself like the mix the way it is. My boys really like it also. It is really good. ![[thumb]](im/graemlins/thumb.gif)
If you don't want to use the mix then I have this recipe. I got it from the Kerrs kitchen cookbook.
5 pounds ripe tomatoes(approximately 8 cups)
3 cups chopped onions
1 cup seeded and chopped chilli peppers
1 cup cider vinegar (labeled 5% acidity)
3 1/2 teaspoon salt
Dip tomatoes in boiling water bath for 30 to 60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6 to 8 quart sauce pan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes, or to desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.
yeilds 6 pint
Hope you enjoy it, Sammy
I usually cheat when making my salsa.LOL. You can buy a mix called Mrs.Wages salsa mix. After making the salsa I sometimes add a little hot sauce to each jar before putting them in the boiling water bath.Because some of these guys around here didn't think it was hot enough for them. But now they do.LOL. Some said to hot. I tried to use the hottest sauce I could. I myself like the mix the way it is. My boys really like it also. It is really good. If you don't want to use the mix then I have this recipe. I got it from the Kerrs kitchen cookbook.5 pounds ripe tomatoes(approximately 8 cups)
3 cups chopped onions
1 cup seeded and chopped chilli peppers
1 cup cider vinegar (labeled 5% acidity)
3 1/2 teaspoon salt
Dip tomatoes in boiling water bath for 30 to 60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6 to 8 quart sauce pan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes, or to desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2 inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes.
yeilds 6 pint
Hope you enjoy it, Sammy
by pagarden on June 25, 2004 03:44 AM
well, i've never made it with fresh tomatoes, but i think i will this year with all the tomatoes it looks like we might have! ![[Smile]](im/smile.gif)
when i make it i use
1 of the big cans of Rotel (tomatoes with hot peppers in it already)
1 big onion
large handful of cilantro (if you don't like the taste of cilantro you can use parsley)
dash of lime juice
dash of vinegar
dash of cumin
large spoonful of the jarred diced garlic
i put it all in the food processor and mix well!
so i suppose with fresh i would just have to add fresh hot peppers according to taste but don't forget the cilantro- it gives it so much flavor! but i find my food processor dices it up pretty good and it's less work for my hands and the perfect texture for my chips!
when i make it i use1 of the big cans of Rotel (tomatoes with hot peppers in it already)
1 big onion
large handful of cilantro (if you don't like the taste of cilantro you can use parsley)
dash of lime juice
dash of vinegar
dash of cumin
large spoonful of the jarred diced garlic
i put it all in the food processor and mix well!
so i suppose with fresh i would just have to add fresh hot peppers according to taste but don't forget the cilantro- it gives it so much flavor!
but i find my food processor dices it up pretty good and it's less work for my hands and the perfect texture for my chips!
by ClodHopper on June 29, 2004 09:27 PM
Thanks all! It's exactly what I needed.
![[flower]](im/graemlins/flower.gif)
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by Sami on June 29, 2004 10:23 PM
I was wondering how to do that myself! My mother-in-law has done really well with her tomatoes this year & I'm looking for more ways to use them, lol. I love salsa!
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Talentless but connected.
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Talentless but connected.
by ClodHopper on June 29, 2004 11:59 PM
Sami.. where in Texas are you from? I'm from all over... Texas that is.
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by Sami on June 30, 2004 02:28 AM
Originally from Orange, now in Texarkana (East Texas, near Arkansas)
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Talentless but connected.
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Talentless but connected.
by weezie13 on June 30, 2004 03:03 PM
Here's a recipe I made up for my own sauce...
It's not canned and I put it in a mini~chopper thing like to make it, so I would say, it's a few servings, like if you were having a small get together or party..
homemade salsa
Weezie
P.S. We have a number of gardener's from Texas....
Njoynit, TxWildflower, Peppermintlily, Beverly Miles, there's a number of them!!!
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
It's not canned and I put it in a mini~chopper thing like to make it, so I would say, it's a few servings, like if you were having a small get together or party..
homemade salsa
Weezie
P.S. We have a number of gardener's from Texas....
Njoynit, TxWildflower, Peppermintlily, Beverly Miles, there's a number of them!!!
* * * *
Weezie
Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2
http://photobucket.com/albums/y250/weezie13/
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I am looking for some guidance on proper canning of salsa and maybe a good recipe too. I have helped my mom and grandma make pickles with a hot-water bath, but I am not sure if this is adequate for keeping salsa, I assume the acid in the pickles from the vinegar keeps them safe, so no need to pressure can, but I don't want vinegary salsa. I have access to a pressure canner if necessary.
At my disposal:
juliet tomatoes (4-22' cages, 2 plants apiece)
porter tomatoes (2-22' cages, 2 plants apiece)
sunmaster tomatoes (2-22' cages, 2 plants apiece)
better bells (12 pepper plants)
Tam Jallys (6 pepper plants)
Big Jim Anaheims (18 pepper plants)
I have lived in Laredo, Austin, Corpus Christi, Lafayette, and now West Texas, so I have had it and enoy it in all degrees of spicyness (no pun intended).
P.S. how do you get the tomatoes proper consistency? Hand chop?
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