Salsa recipe: switching pints for quarts

17 years ago

Wow..I just found this site while trying to find the answer to my question. I am relatively new to the canning vedg. arena although I have been pressure cooking fish for years. I wanted to can some salsa and found a recipe at Recipezaar that everyone raved about. The recipe calls for 12 quarts processed for 20 minutes in a water bath. I wondered if the quarts could be switched for pints because it is for just my husband and I and it would take a long time to finish off a quart. And if they could be switched, would the processing time remain the same? If one could not make this switch safey (read alot about not changing canned tomatoe recipes due to botchelism) does the home canned salsa last as long in the fridge once opened as the store bought? Cause the salsa from the store seems to last for months. Thanks so much if anybody can help!

Sort by:Oldest

Comments (10)

annie1992
17 years ago
You can certainly can in pints instead of quarts, my salsa recipe calls for 15 minutes for pints.

I find that homemade stuff doesn't last as long as the commercially available products, because they don't contain all the preservatives that the commercial stuff does. Still, it usually gets eaten far before it spoils.

Good luck, and happy canning.

Annie
Linda_Lou
17 years ago
Are you sure the recipe you found is safety tested? Normally, a salsa recipe that is USDA approved will only say pints. In my food safety classes, we were taught it is not safe to can salsa in quarts, but I cannot find any info online to post to provide that information. So, I only process in pints because not only is that what I was taught, we only need small jars here, too.
Homecanned foods do not last as long in the fridge because there are no preservatives.
Related Discussions
46 pints of Annie's Salsa!
Q
Comments (13)
Belinda, wow is what I said when I collapsed on the sofa each evening! LOL. Ruthie, I wanted to plant a bunch but hubby didn't get the garden ready for me. Maybe next year! I do have 3 plants in containers that are doing well but I won't get enough from them to can. I'll be praying with you! Izzysmom, water those maters! I'll be praying for you too! Carol, thanks for the warning. I am going by the Ball Blue Book ...it says how much lemon juice to add to pints and how much to add to quarts...so I thought quarts were fine...it says process pints 40 mins and quarts 45 minutes in a BWB. Am I misunderstanding something somewhere? Thanks for any more advice you can give! I need it! I used to can tomatoes without processing of any kind! Its a wonder I didn't kill us all! Nanahanna
...See More
Why can't I use quarts for salsa?
Q
Comments (30)
<Would the balls pint and a half jars be safe for Annie's Salsa with the same BWB processing > No. Half again as much volume would require a longer processing time for full heat penetration - a time we don't have available to us. When the pint and half jars are used for low-acid foods they are processed for quart processing times when available. If no quart processing is given then save them for use with high acid foods only. Dave
...See More
# of tomatoes in pint, quart
Q
Comments (23)
I'm getting a bit concerned here about safety given your apparent lack of basic knowledge so please bear with me if I go over-board in details here. First, tomato sauce doesn't require the addition of any of the ingredients you listed to be tomato sauce. What you are describing with all those added ingredients is not tomato sauce in the usual sense of the term. Perhaps you are referring to a marinara sauce or a meatless pasta sauce. But when one purees or mills tomatoes as you plan what results is tomato sauce. I provided you the instruction link , the approved and tested recipe for canning tomato sauce. The same source also provides you with the instruction for canning the tomatoes whole (as you buy them in cans) or in halves or as crushed. So if what you want to end up with is like the cans you buy in the store (quart jars of whole peeled San Marzano tomatoes in tomato juice) that's fine but you won't be boiling and milling them. You would use these instructions: http://nchfp.uga.edu/how/can_03/tomato_juice_pack.html Just peel them, fill the jars with the whole tomatoes, and add juice to fill the jars, add the lemon juice, and BWB process them for 85 mins. Instructions are also available there if you wish to can them using water or with no added liquid or crushed. The method is your choice. http://nchfp.uga.edu/how/can_03/tomato_crushed.html http://nchfp.uga.edu/how/can_03/tomato_without_liquid.html http://nchfp.uga.edu/how/can_03/tomato_water_pack.html Note that each of those links tells you have many pounds of tomatoes you would need to get 7 quarts approx. and they all require different amounts. But no one can tell you an exact # of tomatoes due to size and weight variations. So total pounds of them is the method used. So first decide which method you want to use and then just multiply the number of #lbs. needed for 7 quarts by the number of 7 quart batches you want to end up with to determine how many pounds to order, ok? X pounds = 7 quarts (approx.) so if you want 21 quarts use X pounds x 3 The basic issue with canning is that you cannot safely use just any old recipe or any old method. Canning, to be safe for shelf storage, requires very specific recipes and instructions be followed. NCHFP is the definitive source for those instructions along with the Ball Canning Books. Just as with the ones you buy in the store that have citric acid added, acidifcation of any canned tomato product is required, no matter the form, as canfan said. There are only a couple of approved exceptions and they are pressure canned. Hope this answers your questions. If not let us know. Dave
...See More
Mistake with Annie's Salsa recipe!
Q
Comments (11)
what did I miss on the Annie's Salsa? I'm a pressure canning type of guy! korney - the changes: to PC is use 1/3 cup acid (vinegar or a combo of vinegar with either bottled lemon or bottled lime juice) and PC for 30-35 mins. To BWB 1 cup acid and process for 15 mins. But quarts aren't recommended any longer, just pints. sandyman - good question and it is a controversial one so I'll try to say it in a non-controversial way. ;) The general guideline is 2-3 days max in the fridge for most anything because bacteria do continue to grow in the fridge just more slowly. But many keep things longer depending on how cold you keep your fridge. It's your choice, just keep in mind the time it spent sitting out at room temperature. Dave
...See More
lpinkmountain
17 years ago
I prefer my salsa canned in 1/2 pints, so I can always have a fresh jar on hand. It does use up lots of jars, but the larger quantities sometimes go bad on me once opened, so it's a tradeoff. I use the widemouthed jars, instantly ready to dip a chip in!
Vickie56
17 years ago
I want to make salsa in quart jars. I can't find the information I need for pressure canning. All I can find is for pints. Can someone tell me how many # of pressure and for how long? Thanks
Vickie
readinglady
17 years ago
I don't know of any safe reputably tested recipe for salsa that calls for quarts or provides processing times for quarts.

You could email Dr. Elizabeth Andress at the National Center for Home Food Preservation, but I don't think you'll get a different answer. Their most recent edition of "So Easy to Preserve" just came out this fall and it still provides times only for pints, as does the newest Ball "Complete Book of Home Preserving."

I suppose theoretically you could pressure-can the salsa for the longest time of any ingredient in the mixture, so for onions you'd be talking 40 minutes 10 or 11-pounds pressure for quarts. Or, if the recipe included such things as corn you could process as for succotash (85 minutes) or mixed vegetables (90 minutes). Notice I said "theoretically."

However, oftentimes even with testing, quarts are not recommended because the processing times get so high the integrity of the product suffers. You might find with the salsa that the texture is too soft or that the flavors go flat.

Carol

Here is a link that might be useful: Contact NCHFP for More Information
Linda_Lou
17 years ago
You are right, Carol, canning salsa in quarts is not safe. Only pints or half pints should be used.
Vickie56
17 years ago
Carol and Linda,
Thank you for your replies. So, now I need to get pint jars. I hope I can find them this time of year.
HAPPY NEW YEAR!!!!
Vickie
readinglady
17 years ago
Shoot, I totally misread your post. Of course you can switch pints for quarts.

Carol
gardenlad
17 years ago
Vickie, check out both Walmart and Ace Hardware for those pint jars. Both of them, over here, are well stocked with canning jars in all sizes.
Vickie56
17 years ago
Carol, there is nothing wrong with you. You did not misread my post. I was asking about quarts, because I have over 2 cases of quarts and very few pints. I wanted to use the jars I already have instead of going out and buying more. I did a search, and could not find the #'s or time for pressure canning quarts. From yall's replies, now I know why. It is considered unsafe. Funny thing is, the last time I made salsa, I used quart jars. I cooked it for 30 mins. after it came to a boil. Packed into hot jars, and that was it. That was in 05, and I guess I'm lucky no one got sick, huh?
Gardenlad, I will check our Walmart for those pint jars.
Vickie

Salsa recipe: switching pints for quarts

Comments (10)

annie1992

Linda_Lou

Related Discussions

lpinkmountain

Vickie56

readinglady

Linda_Lou

Vickie56

readinglady

gardenlad

Vickie56

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US