Round #3-canning Salsa

Big day on the canning front!

We went from this:



To this:



And finally this:



I'm pooped..... 'nuff said  

 again camp for the nudge!

Thats one beautiful harvest, with great results!

Oh man that looks good.  Any chance of sharing your recipe?

Thanks for the kind words.

Here is a link to the basic recipe I used, but change it any way you like.... it's all good.

Oh my goodness that look AWESOME  if you have any you need to get rid of I will send you my address!

oops.... I forgot the link

http://reaganite71.blogspot.com/p/fire-roasted-garden-salsa.html

cheyannarach wrote:Oh my goodness that look AWESOME  if you have any you need to get rid of I will send you my address!

As good as this is, I think I will need even more.  

   I bet you will!

bnoles wrote:Thanks for the kind words.

Here is a link to the basic recipe I used, but change it any way you like.... it's all good.

Do you chop everything in the food processor?

bnoles wrote:Big day on the canning front!

We went from this:



To this:



And finally this:



I'm pooped..... 'nuff said  

 again camp for the nudge!

Did you use the water bath method? If so, is it an USDA approved recipe?

Bill

camprn wrote:

bnoles wrote:Thanks for the kind words.

Here is a link to the basic recipe I used, but change it any way you like.... it's all good.

Do you chop everything in the food processor?

Yes

This is about the second or third time I've come back to admire your salsa basket! I must admit, I'm a bit jealous.  

Rooster.... Jealous? You can most likely out do my efforts with your eyes closed  

oh    you did good!  

what a wonderful way to eat that awesome harvest of yours!

canning salsa is my favorite thing to do from the garden......sure hope we get enough tomatoes this year to fill a few jars ....our peppers, garlic are coming along as well as the onions.....its the tom's that need to catch up!

happy gardening
rose

http://extension.oregonstate.edu/gardening/node/1016

Bill

Wow, that looks good! I haven't canned Salsa in a few years... you've made me think I should have at it this year. I love cooked Salsa best, so canning it after it's cooked is easy. Break out the tortilla chips and Coronas!!!!!!!!!!!!  

Thanks Bill

Looks great!

Bnoles, I made a small batch of salsa from the recipe you provided earlier in this Topic. Mine turned out a little sweet tasting even with a little extra vinegar. I used a yellow bell instead of a green bell. I figure that you and others on this Forum might have an idea if the yellow bell could have made the difference. Or maybe this is a sweeter salsa recipe than I am used to.

Either way, I think I will try canning salsa (with green bell) as my new project this year. I can always use this recipe for baking chicken during the winter, instead of a store bought can of tomatoes!

Thank you

Hi sanderson,

I did not notice mine being sweet at all. I know that the yellow bell is milder and perhaps a little sweeter than the green, but I would not think it would change the taste by that much. Maybe your tomatoes were on the very sweet side??? I know that everyone's taste is different. I also know that I never follow a recipe to the letter nor do I measure, so mine did vary from his a little  

Sorry... wish I could be more help on this.

sanderson wrote:Bnoles,  I made a small batch of salsa from the recipe you provided earlier in this Topic.  Mine turned out a little sweet tasting even with a little extra vinegar.  I used a yellow bell instead of a green bell.  I figure that you and others on this Forum might have an idea if the yellow bell could have made the difference.  Or maybe this is a sweeter salsa recipe than I am used to.

Either way, I think I will try canning salsa (with green bell) as my new project this year.  I can always use this recipe for baking chicken during the winter, instead of a store bought can of tomatoes!

Thank you

I know I've already mentioned this once, but as a food safety professional I must warn you about canning (water bath method), unapproved salsa recipes. By adding the more neutral pH ingredients such as onions, peppers and herbs you are lowering the otherwise high acid content normally found with tomatoes. When using the water bath method, combined with a low acid product, you can not assure the spore formers from Clostridium botulinum are effective destroyed -- a nasty food borne illness to have. There are plenty of approved salsa recipes found in the internet, USDA, etc. and I would recommend you use one of those if water bath canning.

Because I care,

Bill Steadman
Training Director, AIB International
BRC Certified Auditor

Never hurts to remind canning Newbies. Some things are okay for water baths, others require pressure cooker. If memory serves me, high acid, high sugar, high salt or low moisture content are the safest for water bath. ??

I will be getting the Ball canning book.

As a retired health inspector, I did my share of food product recalls. 

Have a good day!

sanderson wrote:Never hurts to remind canning Newbies.  Some things are okay for water baths, others require pressure cooker.  If memory serves me, high acid, high sugar, high salt or low moisture content are the safest for water bath. ??

I will be getting the Ball canning book.

As a retired health inspector, I did my share of food product recalls. 

Have a good day!

r

The Ball Canning Book -- the Blue Book is a great start. Many agriculture extension service web sites also offer some great recipes. Health inspector aye? -- thanks for doing the good work!

Bill

bnoles wrote:Hi sanderson,

I did not notice mine being sweet at all.  I know that the yellow bell is milder and perhaps a little sweeter than the green, but I would not think it would change the taste by that much.  Maybe your tomatoes were on the very sweet side???  I know that everyone's taste is different.  I also know that I never follow a recipe to the letter nor do I measure, so mine did vary from his a little  

Sorry... wish I could be more help on this.

It was more than likely a difference in vegetable ingredients. My favorite salsa recipe is Annie's, which you can find online, or if I can dig it up, I will post it later.
Nevermind, here it is. http://blog.hippoflambe.com/2010/10/annies-salsa-one-to-judge-all-other.html

Instead of using the vinegar in the salsa, I use lemon juice in the jars directly, per recommendations found in the Ball Blue Book. I also substituted (not measure for measure) honey for the sugar. This is an acceptable substitution in this recipe as the sugar isn't an amount that is used for preservation, but for seasoning.

Regarding not following recipes and substitutions in canning... The recommended type of processing in a recipe should always be followed.
The amount of acid in a recipe should always be followed, this includes vinegar and bottled lemon juice. Do not skip adding these to your jars, especially if using BWB. Do not lower the recommended level of salt. There is a little leeway with the amount of sugar to be added to jams and jellies, but not much. Typically the sugar amount is required to achieve the state of jelling desired. Milk, butter, oil and grains are not to be canned. More information on canning safely, and wisely,can be found in the main canning threads.

Thanks, Camp. This was just my first production from my garden and it will be gone this week, sweet tasting or not.

If I get into canning, everyone will know!! Photos ad nauseum.