2 batches annie's salsa/2 different results?

15 years ago

My first ever batch of Annie's Salsa was great! It tastes great, I love the consistency. Thanks Annie for the recipe!

Second batch done the next day looks weird in the jars. It is very thick and concentrated on top, almost like it is stuck to the lid, and very watery at the bottom. The second batch also has to be stirred up or it tastes vinegary where the first one does not. why the difference? The only thing I did different was to put the finished product in the fridge while I was waiting for the BWB to get closer to temp. the salsa was only in the fridge 20 min. Even with that short of a period of time the top has gone a little watery, so I stirred it and then I cooked it for the time alloted, adding 5 min. more for the sitting it had done and jarred and processed for 30 minutes. The first ones "pinged" almost instantly, in fact some went ping! as I was lifting them from the bath. the second batch all sealed but it took longer.

Any canners have experience with these particular problems? Was putting it in the fridge even for such a short time the mistake? Did I do something else wrong?

I want to make another batch, but I want it to come out like the first, not the second.

Cathy

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Comments (8)

valereee
15 years ago
Hi, cateyanne! Did you put it in the fridge because you wanted to hold it for those 20 minutes while the BWB came up to boil? You'd be better off setting your product to the lowest heat on your stove and holding it that way, or turning the heat off and covering the pan, then bringing it back to the boil once the BWB has come to the boil. The salsa needs to be piping hot when you put it into the jars. I generally only put product into the fridge if I'm going to be holding it overnight, and then the next day I bring it back to the boil before canning.
shirleywny5
15 years ago
I put the BWB canner on low heat as I am cooking the salsa. Then fill the jars, put lids on and place in the canner. The water will be about the same temp at the prepared jars. I then add hot tap water to two inches above the jars.
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cateyanne
Original Author
15 years ago
I did put it in the fridge to get the water for the BWB up to boiling. It's a big pot and it takes quite a while. The cooking time for Annie's salsa is only 10 minutes and I knew it would take longer than that to get to a good boil so I stuck it in the fridge for that time only. I did cook it normally, only adding 5 min. So it was piping hot when placed in the jars. that's why I can't figure out why I got such different results. Does your salsa ever separate like that?
Thanks
Cathy
melva02
15 years ago
So you put it in the fridge before it had been cooked at all? Maybe the salt started pulling water from the vegetables in a different way than what happens if all the ingredients meet while being heated. Or it could have just been some difference in the produce or the tomato sauce/paste.
shirleywny5
15 years ago
The canner water does not have to be at a rolling boil when you put the filled jars in. It does have to be boiling when you start timing the process. I never use a rolling boil during processing. Medium gentle is what I call it.
shirleywny5
15 years ago
Does anyone use apple cider vinegar in their salsa? I prefer lemon juice but it is difficult to find. I always pressure can my salsa. Is Apple cider vinegar stronger than white distilled?
annie1992
15 years ago
Shirley, I always use apple cider vinegar in that salsa, I like the flavor better. It's about the same acidity as white vinegar, at least here in my store where I buy the store brand of either.

Annie
shirleywny5
15 years ago
Annie, Thanks for the quick reply. I hope to start my salsa this week. Tomatoes sure were slow to ripen.

2 batches annie's salsa/2 different results?

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2 batches annie's salsa/2 different results?

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valereee

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