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 DixieOnepercenter
Tree Honky
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Joined: Aug 2011  SC, USA
 Posts: 824 Feedback: 0% (0) |
Posted: 7/7/2012 12:51:37 PM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT I'd prefer recipes that use lime/lemon juice for the acid, but I'll consider using vinegar if the recipes insists upon it. I'm planning to make 12 pint batches. Thanks in advance, y'all. |
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Pita_146
Skunk Jihad Specialist
Team Member
Joined: Jan 2006 WI, USA
Posts: 34866 Feedback: 100% (4) Link To This Post |
Posted: 7/7/2012 3:26:07 PM
Tag!
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bigsapper
...Sappers IN!
Life Member
Joined: Oct 2001 TX, USA
 
Posts: 9967 Feedback: 100% (38) Link To This Post |
Posted: 7/7/2012 5:11:21 PM
I'm sorta of in the same boat. I don *not* need any more canned tomatoes or tomato sauce.
Is canned salsa a good idea? Another alternative I've considered is making my own ketchup. [tagscribe] |
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DixieOnepercenter
Tree Honky
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Joined: Aug 2011 SC, USA
Posts: 831 Feedback: 0% (0) Link To This Post |
Posted: 7/8/2012 3:15:25 PM
[Last Edit: 7/8/2012 3:51:40 PM by DixieOnepercenter]
Originally Posted By bigsapper:
I'm sorta of in the same boat. I don *not* need any more canned tomatoes or tomato sauce. Is canned salsa a good idea? Another alternative I've considered is making my own ketchup. [tagscribe] I checked online. Canning salsa seems to be fine, as long as the acidity level is kept high enough. Most recipes call for vinegar, but I found one that uses a combination of vinegar and bottled lemon juice and made a double batch this morning. I substituted lime juice (the acidity is the same), and added a little, just to be sure. I also used an entire bunch of cilantro, and cooked it in the salsa. The chipotle peppers give it a smokey flavor. I REALLY like this salsa. Give it a shot. http://digindfw.com/wordpress/wp-content/uploads/2011/09/Fresh-Made-Canned-Tomato-Salsa.pdf I'll try to post pics in a few. Edited to add pics: 
 
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Posted: 7/9/2012 12:27:50 AM
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DixieOnepercenter
Tree Honky
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Joined: Aug 2011 SC, USA
Posts: 832 Feedback: 0% (0) Link To This Post |
Posted: 7/9/2012 7:34:10 AM
Looks pretty good. I'm. Not too big on celery, carrots, and corn in salsa, but that looks pretty good. Maybe if the corn was roasted on the grill...
Is that your youtube video? |
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Posted: 7/10/2012 12:00:22 AM
no, but I've made it before and it's pretty decent stuff
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pcsutton
Member ....but not a 3rd member
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Joined: Sep 2004 TX, USA
Posts: 23129 Feedback: 100% (1) Link To This Post |
Posted: 7/14/2012 2:43:57 PM
[Last Edit: 7/14/2012 2:47:51 PM by pcsutton]
'Maters, onions, & peppers. The tomatoes and peppers have all the acid needed.
Chop it all up, add a little liquid (cider vinegar or water), fill your jars, put on lids and boil jars in water bath. |
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DixieOnepercenter
Tree Honky
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Joined: Aug 2011 SC, USA
Posts: 859 Feedback: 0% (0) Link To This Post |
Posted: 7/15/2012 9:49:14 AM
Originally Posted By pcsutton:
'Maters, onions, & peppers. The tomatoes and peppers have all the acid needed. Chop it all up, add a little liquid (cider vinegar or water), fill your jars, put on lids and boil jars in water bath. When looking for recipes online, nearly every single one cautioned that additional acid was necessary to prevent botulism from forming. Some of them were pretty adamant about it, so I think I will play it safe. |
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Posted: 7/15/2012 8:43:31 PM
Originally Posted By DixieOnepercenter:
Originally Posted By pcsutton:
'Maters, onions, & peppers. The tomatoes and peppers have all the acid needed. Chop it all up, add a little liquid (cider vinegar or water), fill your jars, put on lids and boil jars in water bath. When looking for recipes online, nearly every single one cautioned that additional acid was necessary to prevent botulism from forming. Some of them were pretty adamant about it, so I think I will play it safe. You can go with pressure canning if you don't want to add the extra acidity. |
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