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Does anyone have a raw pack salsa recipe for pressure canning?

10 years ago

Just using fresh ingredients, no tomato paste.

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Comments (8)

digdirt2
10 years ago
The closest you can get is Annie's Salsa and leave out the tomato paste. It is optional anyway. Or you can use the Mrs. Wages Salsa Mix packages.

Otherwise there are no tested recipes for pressure canned salsa - insufficient demand for it to warrant the costs of testing and insufficient funds - and only a few tested and approved for BWB processing.

But you can make any recipe you wish and freeze it. Gives you many more options than canning does.

Dave
User
Original Author
10 years ago
Ok, thanks. I saved Annie's salsa several years ago but didn't know the paste was optional. A neighbor makes one from the Ball book, but it's kind of watery and mushy. Dh is a salsa fan, pico really, and I'm not crazy about spicy. So I'll pass that info on to him.
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OK, I'm quite befuddled. Is there anyone in your area who can partner you during this process and monitor? Sometimes there's a small, seemingly insignificant detail that makes the difference. How are you wiping the rims? May seem trivial, but maybe something's going on there. Also, I usually keep the jars quite hot and actually have the water boiling or nearly at the boil when I put the filled jars in. I get it up to the flowing steam point pretty quickly, then, once vented the 10 minutes, gradually and carefully bump the heat down when the gauge gets to about 5 pounds pressure so that by the time it reaches 10 pounds the heat setting is steady. (Obviously I've put on the weight.) That doesn't work with a weighted-only canner. I also have a gas range and that changes things. I'm really wondering about your stove and how successfully it's maintaining a steady temperature/pressure. Fluctuations up and down are notorious for loss of product and seal failures and I know a lot of owners of newer electric stoves have been struggling with the canning issue because with a large canner on the burner the heat cycles on and off even though you may not have touched the control. Ranges differ so this may or may not be an issue for you. Check your manual and it might also be worthwhile to call the service line for your cooktop/range and get some advice from them. Sadly, some manufacturers don't recommend canning at all. I really hope somehow we can figure out what the problem is. That rate of seal failure is very abnormal. Once you get some experience you should be able to go all season without a seal failure, or minimally maybe one or two, depending upon how much canning you're doing. An experienced canner may go years without losing a jar to a failed seal. Oh, and yes, it sounds like you're tightening the rings just right. There's no difference between BWB and pressure canning. Carol
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Normally I would gladly completely stay out of an argument like this one. But as a newbie who does ask advise from this forum, I find this a bit disconcerting. I know and have grown to trust immensely that I am getting good advise from Dave and Carol. I also automatically give a heavier weight of trust to anyone else on this forum than I do to other web sites or forums I have found on the internet and even over a couple of cookbooks I have after reading some of the threads on this forum. With that being said I hope when you are giving your advice out JohnDeereGal, you are prefacing it with "this is not by the guidelines" if it is not. I say this because I am a stickler for the rules and while I do appreciate that you have many years of pratical experience under your belt without harming anyone (as did my grandmother), I am feeding my two toddlers my canned goods and have absolutely no interest in playing "adventurous cook". I imagine that a lot of the resurgence in interest in canning are people like me, who are trying to feed their children healthier food options. To me it is completely counterintuitive to take something I am trying to make healthy and play fast and loose with the proven scientific research.
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Of course you don't acidify beans or meat. They would be unpalatable. However because they aren't acidified you do have to process them for far longer times than tomatoes. You want to process your tomatoes for 75-90 mins. in a pressure canner like meat? Go for it. The goal is a safe AND an edible end product. what is the reason for additional acidification for tomatos , which is already high acid. Tomatoes are NOT high acid. For purposes of canning they are borderline low-acid. All of the research done since the mid-1970s on tomatoes and their canning requirements is available to all in the NCHFP publications on their website. You only have to go and read it. Additionally in PCing harmful bacteria, even including botulism bacteria/spores are killed. Only if processed for a sufficient length of time and that amount of time varies with each food. You want to eat a jar of chicken or beans that was only pressure canned for 10 min. and hope that all the spores were killed and that there are no cold pockets or insulated spores left in it? Good luck. The rest of us have more sense than to argue with all the research just for the sake of arguing. Dave
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that was a test.... I am with the original posting. I simply want to can, "jar" the salsa I made from my homegrown tomatoes. I want it to taste the same way. I have tried 3 methods of canning and ended up with cooked pasta sauce. As good as it was, it was NOT my homemade salsa. I so I continue to read and have not found a way to do it. I suppose you only get it when you pick your tomatoes and make your salsa and no hope of canning or preserving. As for me, ... freezing is for sure not an option. I saw no ideas on here, as they all revolve around me taking my fresh veggies and simmering ugggg... now I end up with pasta sauce. That is not what I want. Oh well... end of the season, 20 ripe tomatoes left on the counter... I guess it is store bought Herdez for the winter and early spring.
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digdirt2
10 years ago
Canned salsa is supposed to be somewhat 'sloppy', soupy when canned to allow for proper heat penetration. Thick (stands up a spoon) salsa has too many low-acid/density issues to be canned safely.

You drain off any excess liquid you don't want AFTER you open the jar.

Dave
User
Original Author
10 years ago
The salsa dh makes isn't thick, but it's not watery either. When he makes it fresh, it is more like Tex Mex pico de gallo rather than canned taco sauce.
morz8 - Washington Coast
10 years ago
I'm a bigger fan of pico de gallo than salsa too, on a range of dishes from chips, fish, chicken, even steak...

But I've never found a way to duplicate that in a canned commercial or home kitchen product. The freshness and texture just doesn't lend itself to canning. Or freezing.

And what a pain to make. A friend who owned a Mex restaurant told me always hand chop, never food processor. If only my knife skills were better :)
User
Original Author
10 years ago
Yeah, true pico needs the chunks you don't get with a food processor, but the processor gives it a nice texture that's easier for dipping, IMO. I think dh chops everything by hand since he has to deseed everything anyway. I'm not crazy about pico because I don't like raw onioins.
balloonflower
10 years ago
I agree with the idea that fresh chunky pico type is the best salsa, so I've never tried canning one. May try with a tomatillo salsa this year.

Spoiled rotten me has a hubby who's a chef (though my knife skills are pretty good too) so I hadn't thought about the time it takes. Marti--I also can't stand raw onions, but for some reason I love pico once it has the salt and lime juice. Go figure!
digdirt2
10 years ago
Best as I understand the difference between pico and salsa is that pico isn't cooked at all and uses no vinegar. So the closest I have come to pico (and it isn't real of course because it is cooked when canned) is a modification of the NCHFP Tomato and Green Chile Salsa.

I used jalapenos instead of chilies, left out the garlic, cumin, subbed cilantro for the oregano, and used lime juice for 1/2 the vinegar called for. Drain well and chill well before serving.

Not great but not bad either.

Dave

Here is a link that might be useful: NCHFP Tomato Green Chili Salsa

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