CANNING SALSA

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THIS IS OUR FIRST ATTEMPT AT TRYING TO HOMESTEAD, DOES ANYONE HAVE A GOOD CANNING RECIPE FOR SALSA?

-- GERALD WAYNE BAKER (BAKERSUNRISE@AOL.COM), August 13, 2001

Answers

Millenial Salsa

-- Yolanda E. Breidenbaugh (ybereiden@peoplepc.com), August 13, 2001.

Millenial Salsa: Mix in a big soup pot (2 gallon pot, add enough tomatoes to make it 2/3 full ~ chop all these things, separately, in a food processor) Roma tomatoes, 6 smallish onions, 16 seeded Jalepenos. Add 4 small cans of tomato paste, 1 cup vinegar, 2 1/2 teaspoon salt, 2 teaspoons garlic powder. Heat to boiling, pour into quart jars. Seal, and process in boiling water bath for 45 minjutes. OR ~ eat it fresh! I invented this last year and have had many compliments.

-- Yolanda E. Breidenbaugh (ybereiden@peoplepc.com), August 13, 2001.

20 cups of tomatoes 5 cups of onions 3 cups jalepenos 5 T salt garlic to taste 1-2 cups of vinegar 1 bunch of cilantro 2 t sugar

Chop, blend, puree, or whatever texture you like, cook till the right consistency, put mixture hot, into hot jars with hot lids. Seal, let cool, make sure all the lids sealed good after they cooled, if not put those in the fridge for useing right now. Or you can water bath can it or pressure can it, whatever your belief is. I puree most of my stuff, but some people like it chunky.

-- Carol in Tx (cwaldrop@peoplescom.net), August 13, 2001.


Use the recipe in the Ball Blue book for guaranteed success. If you don't have it , repost here and I'll get it to you. Two important things to remember. DO NOT use stainless steel to cook or store your salsa. Some of the salts leach out of the metal with high acid foods (ie salsa and spaghetti sauce etc. etc.), and can be toxic. I use an enamel cooking/canning pot. Also, always process for the vegetable that requires the longest canning time. Peppers, for example, require a longer processing time, as they are not very high acid. I know you are using vinegar (VERY IMPORTANT TO RAISE ACIDITY), but it is a good rule in any food prep/canning. Also, I would not recommend adding the cilantro. Does not seem to come through in the canning process well. While it is very good fresh, for a real treat, add a couple of tomatoes, and fresh cilantro to the canned mixture for special occasions. It's a nice treat, even if you have to buy it from the local market in winter. Happy canning, Charlie P.

-- Charlie P. (webducks@uswest.net), August 13, 2001.

I use the Ball Salsa Mix. It is very good and easy. You can get it usually at Wal-Mart or Quality Farm & Tractor. Wise Grocery stores also carry it. I don't know if you have those stores in your area or not. You could probably order it directly from Ball.

-- Sharon (spangenberg@hovac.com), August 14, 2001.


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