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Post  camprn on 9/5/2010, 7:32 pm

I thought I would add this to the recipe section Salsa
thanks Glasgirl
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Post  Retired Member 1 on 9/6/2010, 1:41 pm

Hmm... definitely not enough jalepenos in that recipe for me! Very Happy Otherwise, it looks darn good.
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Salsa Empty How do YOU chop tomatoes for salsa?

Post  Megan on 10/24/2010, 8:29 am

When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know! Smile
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Post  camprn on 10/24/2010, 8:39 am

@Megan wrote:When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know! Smile
By hand, in chunks mostly about 3/4" maybe a bit less, but I like my salsa chunky not all sauce.
PS: PLease wear gloves whilst handling the hot peppers. If you don't, well PM me and I will send you a remedy for making your hands fell less hot.
Good luck with the salsa!! What a Face
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Post  Megan on 10/24/2010, 8:53 am

I am doomed. I have 20 pounds of tomatoes and 5 pounds of tomatillos to get through. I guess I will be a busy little chopper today! (I am sure many of you have regularly worked with far greater amounts, but this is my first go-round. Smile)

I was a busy slicer yesterday.... about 9 pounds of rampicante! and that was just the summer and mostly-summer ones. The big boys are still sitting on the kitchen floor, scaring the cats.
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Post  camprn on 10/24/2010, 9:09 am

Meg, it's all good. The last time I made salsa, I processed 30 pounds of tomatoes all at once. thats the other reason I make my chunks a bit larger, for the extended cooking time. Don't forget, the salsa will cook in the jars as well.

I also use a heat diffuser (with the handle removed )under my cooking kettle to reduce the risk of scorching. I bought it at my local hardware store.
Salsa GL200008329
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Post  Megan on 10/24/2010, 9:15 am

Thanks dear. I have got (I think) 3 batches to get through today -- one tomatillo salsa, and two types of tomato salsa. Hmm... maybe 4; I still have more sliced rampicante to do something with. Good thing I got more jars yesterday!

I keep a heat diffuser on my stove at all times. Looks different than yours, mine is basically a metal plate. I love it!!
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Post  Megan on 10/24/2010, 10:48 am

Hmm. Does charring things change acidity, I wonder.
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Post  camprn on 10/24/2010, 10:49 am

uh oh...
@Megan wrote:Hmm. Does charring things change acidity, I wonder.
Shocked
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Post  Megan on 10/24/2010, 10:54 am

@camprn wrote: uh oh...
@Megan wrote:Hmm. Does charring things change acidity, I wonder.
Shocked

I'm making tomatillo salsa, too. Not following this recipe because it isn't for canning, but the oven roasting of the tomatillos and the charring of the onions/etc sounds interesting: http://andreasrecipes.com/2009/10/16/oven-roasted-tomatillo-salsa/#respond

This is the tomatillo salsa recipe I'm actually going to follow: http://www.uga.edu/nchfp/how/can_salsa/tomatillo_green_salsa.html
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Post  camprn on 10/24/2010, 11:04 am

Those sound yum!
Well, if your worried about your pH after cooking, just put a tsp of bottled lemon juice in pints or 2 tsp in Qts, before adding the salsa, cap and process as instructed.

I wouldnt worry about it for the second tomatillo recipe.
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Post  Megan on 10/24/2010, 11:24 am

The second one has plenty of lime juice, I think... but I want to try the roasting trick.

The first one worries me a little because they seem to be using it fresh and I don't know if it's been tested as a canned product. Note: A friend of mine made it fresh and reports it was really good.
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