Annie's Salsa - Part deux...

13 years ago

I tried posting to the last thread but it said that the thread reached it's limit. Oh well.

Just wanted to chime in and say that I made my first batch today (for the season). My 7 year old, who has been my helper these last two years, finally tasted it and liked it. So I skipped the jalapeno's in this batch. And put her initials on the jars. We'll see how long that lasts.

Aside from that, all I can say is one batch down, 11 to go.

Oh yeah - and my dad is the most pessimistic person you will ever meet. He comments negatively on every little thing you do. He took a taste. And shut up. In time, we were actually talking about how I could earn some extra money with canning.

This isn't the first time he has had the salsa. Not quite sure why tonight, of all nights, he decided to engage me in a positive conversation about my little canning addiction. But I think it has something to do with the salsa.

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Comments (9)

kayskats
13 years ago
I hope Annie reads this .... Annie's Salsa -- more effective than a therapist!!!!!!!!!!!!!
kay
seattlesuze
13 years ago
"Sals My Dad Says"
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Best to check with Annie then because as far as I know the paste is optional - Annie has said that many times - but the sauce isn't or the salsa is too think for canning. There have been several recent discussions about how too-thick salsa isn't safe to can. It is supposed to be soupy or it is too dense for safe heat penetration. I do recall telling someone that the salt is optional - that is clear - and I think it was you that asked before about using the salt-free tomato sauce and I said that was fine. But I sure didn't say you could leave out the sauce completely. But that sort of confusion is what happens when folks try to fool around with the recipe rather than just making it as it is written like they should. ;( Have no idea how much sauce would be needed now. 4 pints is approx. half a recipe so I'd guess approx. 1 cup. More sure isn't going to hurt if needed to make it the consistency it is supposed to be. And there is no reason you can't use some of the juice too if needed as long as everything is going back into the pot and re-processed from that point. Dave
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vschlaf, - annie made a very important point - you are going to use 1/3 cup of vinegar, 1/3 lemon juice and 1/3 lime juice? That's a good mix, but make sure you keep the whole cup total. Yes, waterbath pints for 15 minutes. You said - Ive decided to take the 1/3 cup of vinegar and make it part cider and red wine vinegar. Then I will use lemon juice and lime juice But you didn't say for a total of 1 cup and that could be very confusing to other readers. There must be 1 cup total acid. Dave
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Melly, that would be a great idea, but I'm a lousy liar. I just look GUILTY. LOL Nancy, she doesn't can, or I would happily give her the recipe. Being the chief law enforcment official in the county, she's on call 24/7. She has gotten into the middle of a batch of jam, etc. and been called out to hostage situations or whatever. Those things don't wait for the jam to finish. She's ruined too many batches of stuff and now she just doesn't do it. Annie
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Ok it took a little longer than I thought to get around to trying this method. I went out and bought all the stuff that weekend but it took me until this past sunday to can! Where does the time go! IT WORKED! Accroding to my salsa loving son-"Not too bad - not like your last batch but better than the jar you bought the other day!" So that bought salsa is 1/4 empty in my fridge and my Annie's supply has already been tapped into. I am still looking for 6-1 tomatoes. Still searching CT for them. Thank ladies and especially Annie for her recipe! Heidi
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bestmom
13 years ago
Can anyone tell me if it is really necessary to peel the tomatoes first or will it effect the acid balance?
kayskats
13 years ago
it won't affect the acid, but you probably won't like picking all those bit of cellophane-like peel our of your teeth.
k
digdirt2
13 years ago
I agree with Kay. If you are making it for fresh eating the peels won't hurt anything. For canning it, you'll much prefer peeled tomatoes. Processing and shelf storage aren't beneficial to tomato peelings. ;)

Dave
annie1992
13 years ago
Oh ccaggiano, I'm ecstatic, it got the seal of approval from your son AND your Dad, a generational agreement!

If you can make money from canning, salsa or anything else, Bravo to you, I'll be wishing you the very best of luck.

As for peeling the tomatoes, I'd peel 'em, I don't like the texture of the peels left in.

Annie
growinidaho
13 years ago
I have a couple of Annies Salsa questions.

1. I was short 1/4 cup of peppers and was wondering if its ok to sub tomatoes or onions for the 1/4 cup. I had plenty of those already chopped.

2. I canned 35 pints (on different days) and 1 jar didn't seal. I am new to canning this year. I've canned beets, pears and peaches. This is my first jar that didn't seal. BWB 25 minutes. I used new jars, wiped the edges and heated the new lids. My DH was glad he gets to eat it up.

Thanks!
Sherri
digdirt2
13 years ago
I was short 1/4 cup of peppers and was wondering if its ok to sub tomatoes or onions for the 1/4 cup. I had plenty of those already chopped.

As a general rule you can safely sub only like for like - peppers for peppers (ie: sweet for hot), onions for onions (ie: red for white), etc. since the pH of each vegetable varies.

While it may be true that a small amount such as 1/4 cup may not make all that much difference, it is still best to stick to the guideline. Just make it 1/4 cup short of peppers.

As to not sealing jars, there are several possible explanations but it happens to all of now and then. Just refrigerate and eat. ;)

Dave
growinidaho
13 years ago
Thanks Dave, I made it short of peppers.

Annie's Salsa - Part deux...

Comments (9)

kayskats

seattlesuze

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