A worthy question re: thickening via reduction

13 years ago

In a recent thread, a question was asked about the safety of thickening salsa using Pomona.

Linda Lou answered no, but added:

"It is also not safe to cook it down to make it thicker. The salsa must be thin in order to safely can it. The density is part of the safety of it, not just the acid level."

This statement clashes with procedures in reliable canning recipes ( e.g.the Ball book) for both salsa and tomato sauce, yet Linda has credibility and good rep.

Someone care to go into this?

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Comments (6)

digdirt2
13 years ago
It only "appears" to clash. It depends on how you define "thick" and "thin". ;)

What most people don't understand is that salsa is one of the most risky home canned food items. Not only because it is a low-acid mix that is artificially acidified to a fine line for taste. And because it's density can so easily be changed by mistakes in measuring but because it is eaten fresh from the jar without further cooking when opened. Until the recent funding cuts for NCHFP there was still extensive ongoing safety testing being done on it.

So it is one of those items that one should stick to the recipe instructions with rather than trying to modify or make generalized assumptions about. And no one should try to generalize from one salsa recipe to another either. But unfortunately it is also the one food that everyone seems to want to modify extensively - to personalize to their tastes - despite the associated risks.

Each approved salsa (and sauce) recipe has its own specific instructions on level of added acid, stated amount of cooking time, and amount of processing time. A few include the statement "until it begins to thicken" because they are higher in acid or more liquid to begin with or offer PC options. But "until it begins to thicken" isn't the same thing as "artificially thicken" or "cook down/reduce until thick". Granted, it leaves some room for interpretation but hopefully that will lean toward the thin side as it should rather than the thicker side.

Not to put words into Linda Lou's mouth but the point was that home canned salsa is not supposed to be so thick that it has to be cut or spread with a knife or so a spoon will stand up in it and make a sucking noise when you pull the spoon out. ;) To reach that state would require adding pectin or reducing one of the approved recipe for hours, which none of the recipes call for.

Dave
Linda_Lou
13 years ago
Yes, what Dave said. Too many people want to cook the salsa down further than the directions or they want to drain the tomatoes. Each recipe needs to be followed exactly. Just as he said.
If you want a thicker salsa or sauce, then use one that calls for tomato paste or just thicken when you open the jars up.
Instant Clear Jel works great for thickening after opening.
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readinglady
13 years ago
Also keep in mind some of the thicker salsas use something like tomato paste (which Linda Lou mentioned), which doesn't present the acidity issues of other thickeners. If tomato paste is called for, the testing will allow for that and the instructions will indicate.

Carol
greenmulberry
13 years ago
Hmm, so on a similar note, I made the "chunky basil pasta sauce" recipe the other day. (from the greatest hits thread)

I followed the recipe EXACTLY. "Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently." I didn't know what the heck the desired consistency was, so I just simmered for 40 minutes then canned.

It was supposed to make 8 cups, but I only got three and a third full pint jars. I have been rather paranoid I cooked it down too much and that screwed up some safety ratio, but how do I know? I had decided that since I followed the recipe exactly, I was good to go, but maybe I cooked it down too much?
digdirt2
13 years ago
So you got about 7 cups and maybe a bit more given the headspace called for in the jars instead of 8 cups. That little difference could just be from measuring ingredients or how finely you chopped. Yes, it might have been cooked down a smidge extra as it is only supposed to simmer for 40 mins. and simmer means different things to different people. Time is affected by the stove temp you use.

But personally I wouldn't be concerned about the sauce safety as it has plenty of acid if I recall the recipe correctly and a long processing time.

If you had only ended up with only 5 or 6 cups instead of 8 that would be a different story.

Dave
readinglady
13 years ago
I've made that recipe. That's a very minimal difference. Not only that, but that sauce is loaded with acid, not only the wine vinegar but the red wine.

I haven't done the calculating but originally that recipe was metric. I'm not sure all transpositions to cups are 100% exact.

Carol

A worthy question re: thickening via reduction

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