Been getting some requests for my salsa recipie lately so I thought I would put this out here for y'all to see...
With a warning that is...
My salsa has NO vinegar in it which makes the canning process even more important...The vinegar is usually added to stop the growth of bacteria which can make you sick or dead...But I dont want to taste vinegar in my salsa so this is what we have learned...The idea is to get the pH low enough to prevent the growth of bacteria...Tomatoes are acidic enough to preserve themselves but will not do a very good job of preserving the other vegetables...so we add some lemon juice to lower the pH a bit...Lime juice will also do the trick if you prefer...
This salsa will last on the shelf for a couple years but once opened it will spoil in a couple weeks...faster if a dirty spoon comes in contact...
If you dont have basic canning skills then here is a link to some very good information...http://www.deejayssmokepit.net/
And I dont even have to worry about getting banned for sharing that with you
These ammounts are general and change every time I make the stuff so dont get hung up on ammounts...Heres one I did a couple weks ago...made only 8 pints...Trying to make a very mild batch for Mamma...she says my mild sauce is not so mild these days...
8# tomatoes
1.75# sweet onion
.5# sweet pepper
.5# assorted hot peppers
4 large cloves garlic (or more)
cilantro (lots of cilantro) (or more)
1 Tbs fine ground pepper
.25 cup canning salt
.75 cup fresh lime juice
these weights are before chopping, peeling, seeding, coring etc...
I like to cook my maters for a while before adding the other stuff...this cooks down the maters and keeps some firmness to the other stuff...
Cook the entire batch for 30 minutes...
Fill hot jars and process in water bath for 30 minutes for pints, 40 minutes for quarts...
Here's what it looks like...
some maters
A few assorted peppers...Hey how did those Habeneros get in there? Dont tell Lena...
Chopped and in the bowl...this stuff smells so good that I could just start eating it with a spoon
In the pot to boil...
And a couple jars of beauty from the garden...This made 8 jars and turned out really good...
I repeat my warning though...If you dont have confidence in your canning skills then USE VINEGAR...dont take chances with your health...
With a warning that is...
My salsa has NO vinegar in it which makes the canning process even more important...The vinegar is usually added to stop the growth of bacteria which can make you sick or dead...But I dont want to taste vinegar in my salsa so this is what we have learned...The idea is to get the pH low enough to prevent the growth of bacteria...Tomatoes are acidic enough to preserve themselves but will not do a very good job of preserving the other vegetables...so we add some lemon juice to lower the pH a bit...Lime juice will also do the trick if you prefer...
This salsa will last on the shelf for a couple years but once opened it will spoil in a couple weeks...faster if a dirty spoon comes in contact...
If you dont have basic canning skills then here is a link to some very good information...http://www.deejayssmokepit.net/
And I dont even have to worry about getting banned for sharing that with you
These ammounts are general and change every time I make the stuff so dont get hung up on ammounts...Heres one I did a couple weks ago...made only 8 pints...Trying to make a very mild batch for Mamma...she says my mild sauce is not so mild these days...
8# tomatoes
1.75# sweet onion
.5# sweet pepper
.5# assorted hot peppers
4 large cloves garlic (or more)
cilantro (lots of cilantro) (or more)
1 Tbs fine ground pepper
.25 cup canning salt
.75 cup fresh lime juice
these weights are before chopping, peeling, seeding, coring etc...
I like to cook my maters for a while before adding the other stuff...this cooks down the maters and keeps some firmness to the other stuff...
Cook the entire batch for 30 minutes...
Fill hot jars and process in water bath for 30 minutes for pints, 40 minutes for quarts...
Here's what it looks like...
some maters
A few assorted peppers...Hey how did those Habeneros get in there? Dont tell Lena...
Chopped and in the bowl...this stuff smells so good that I could just start eating it with a spoon
In the pot to boil...
And a couple jars of beauty from the garden...This made 8 jars and turned out really good...
I repeat my warning though...If you dont have confidence in your canning skills then USE VINEGAR...dont take chances with your health...
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