Re: Canning Salsa
[Re: DadN3Boyz]
#6610306
09/05/19 06:20 PM
09/05/19 06:20 PM
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Joined: Dec 2010
Posts: 8,737 Nebraska, Dawson County
chas3457
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Joined: Dec 2010
Posts: 8,737
Nebraska, Dawson County
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Can some and try it. There will be a textural difference as well as having a different flavor. I think that 'storage' wouldn't be an issue, as long as it was put up properly. Charlie
Old age and treachery will always overcome youth and enthusiasm.
NRA Life Member ~ GOA Member ~ NFOA Member ~ UNMLA Member
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Re: Canning Salsa
[Re: DadN3Boyz]
#6610330
09/05/19 06:59 PM
09/05/19 06:59 PM
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Joined: Sep 2010
Posts: 6,593 NC, Orange Co.
QuietButDeadly
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Posts: 6,593
NC, Orange Co.
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If you normally make it with fresh ingredients, do not expect it to have the same texture and flavor after the canning process. Try a small batch to see how it turns out. As long as you follow recommended processes, long term storage should not be an issue with texture or flavor.
Life Member: NCTA, VTA, NTA, TTFHA, MFTI Member: FTA NRA NWTF
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Re: Canning Salsa
[Re: DadN3Boyz]
#6610394
09/05/19 08:45 PM
09/05/19 08:45 PM
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Joined: Jun 2010
Posts: 3,298 Ontario, Canada
slydogx
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Ontario, Canada
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The reason that you are supposed to only use tested recipes for canning is because when hot water bath canning the food must be sufficiently acidic to prevent the growth of bacteria. Thus, ratios of salt and acid (vinegar, lemon juice, etc) to the total amount of vegetables are extremely important. As was stated above, pressure canning will eliminate this worry for the most part due to the higher temps and pressure involved, but I don't believe that salsa would come out of a pressure canner with the texture you would want. I would look for a tested recipe that is close to your own and tweak it without messing with the ratios... should not be an issue to add or delete spices (as opposed to say adding another 1/2 lb of peppers) but keep in mind that deviating from a tested recipe does present some risk
Just happy to be here.
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Re: Canning Salsa
[Re: Rat Masterson]
#6610421
09/05/19 09:08 PM
09/05/19 09:08 PM
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Joined: Mar 2018
Posts: 3,178 Pa.
Bigbrownie
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Pa.
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Big Brownie, you didn't get that nickname after eating that 1958 venison did you? Lol...no, but there’s a good story about the canned venison. My grandparents were born at the in the early 1900s, in the mountains of Centre County, Pa. They had 5 children, all born around the Great Depression. My Grandfather would begin hunting in late August every year, on foot, with his 99 .250 Savage. He’d bone out the deer in the woods, and carry out the meat in canvas sacks. He’d can a dozen deer every year to help feed the family. He had a hiding place in the basement ( dirt floor), behind a coal stove, where he’d hide all his jars of venison. ( This was many years before freezers were common). My Grandfather died in 1978, Grandmother in 1986. I was helping my uncle prepare the house for an estate auction, we did one last walk through of the basement. He showed me where the venison stash was, and to his amazement, when he removed the wooden panel, there were a half dozen jars of meat, with masking tape marked “58”. He and I fried up a jar for dinner. The Bigbrownie tag was from a brown bear I shot in Alaska.
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Re: Canning Salsa
[Re: DadN3Boyz]
#6610737
09/06/19 12:35 PM
09/06/19 12:35 PM
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Joined: Jan 2014
Posts: 1,986 Shenandoah County, VA
l1ranger
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lime juice is fine, its plenty acidic. make sure your salt is in there too. if i made up a new salsa recipe that was primarily tomatos, lime juice, and salt - with some other spices and veggies for flavoring, i would not hesitate to can it based on proven hot water bath method
Josh
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Re: Canning Salsa
[Re: DadN3Boyz]
#6610752
09/06/19 01:04 PM
09/06/19 01:04 PM
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Joined: Mar 2013
Posts: 614 IL
houndone
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Posts: 614
IL
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heres my mother-in-laws recipe for salsa. 12 cups of peeled cut up tomatoes,1 1/4tsp of garlic powder. 2 cups of chopped green peppers.2 tsp of reg salt, 1/4 cup of sugar, 1 cup of cider vinegar and 1 large onion cut up. put all ingredients together and boil for 45 minutes. put in hot sterilized quart or pint jars and seal. if you want it hotter add some jalepeno peppers.
Last edited by houndone; 09/06/19 01:05 PM.
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Re: Canning Salsa
[Re: houndone]
#6610756
09/06/19 01:14 PM
09/06/19 01:14 PM
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Joined: Sep 2013
Posts: 4,846 Nevada
nvwrangler
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Nevada
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heres my mother-in-laws recipe for salsa. 12 cups of peeled cut up tomatoes,1 1/4tsp of garlic powder. 2 cups of chopped green peppers.2 tsp of reg salt, 1/4 cup of sugar, 1 cup of cider vinegar and 1 large onion cut up. put all ingredients together and boil for 45 minutes. put in hot sterilized quart or pint jars and seal. if you want it hotter add some jalepeno peppers. Sounds more like BBQ sauce starter or spaghetti sauce starter
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