Annie's salsa mix...big hit
gardengalrn
18 years ago
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ksrogers
15 years agolast modified: 9 years agosnowbunny517
15 years agolast modified: 9 years agoRelated Discussions
my new 2008 canning labels & 1 is for annie's salsa
Comments (13)I don't know how to send a personal e-mail either in the harvest forum. I'm guessing we need to permit it on our membership page, then access a person's email address- maybe through the 'my page' blue link in the post after the person's name? It's only a guess. Did someone want to contact me about the labels by email? If so, I'll figure it out and repost to this post. dancinglemons- you notice I didn't put 'by Rebecca' on the salsa label, just so harvest forum/annie's salsa fans could use it. Kathy in Washington- you could try to use a photo or print program for a label you want to use and put a text box over my name... it's fine with me! Or, if there is a label you just MUST have, tell me and I'll make one with Kathy instead of Rebecca, just like.... Everyone- please remember- I use artwork without mercy from anywhere and everywhere and redo it to suit my label. That's why I never sell my labels. Except for that, I say have at it and use them one and all. Thank-you all for the compliments again :)) I should have more labels around the end of the canning season, (is it ever done?) and will post them here. Rebecca...See MorePressure canner disaster! Convert to BWB?
Comments (19)Mark, Stop right now! In the process of trying to find the answer to another question, I found Annie's original response to this question (how much vinegar). In the thread from '05, she says she was using 2/3 cup and was told by Michigan State that that figure was barely safe, so she was telling people 1 cup for a margin of safety. It looks to me that you at 7/8s cup should be just fine. Don't reprocess! Don't do anything. Here's the quote: Petro RE: Annie's salsa mix...big hit clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 Z5 MI (My Page) on Tue, Aug 9, 05 at 10:27 becksyard, originally I doubled the vinegar to 2/3 cup for a waterbath, based on the ratio of veggies to acid in a Ball Blue Book salsa recipe, but my local extension service pointed out that it was just "barely" the ratio for water bathed salsa, so now I've been telling everyone to increase it to 1 cup just to be safe. After all, who am I to argue with Michigan State University? LOL Plus, as I said, this recipe has been a work in progress for several years now..... Annie Here is a link that might be useful: link to the thread...See MorePeach Twist Salsa
Comments (26)Hi! I am fairly new to this forum, but have been reading and learning a lot from it. There is such a wealth of knowledge and great recipes too. I was also looking for a recipe for peach salsa that included tomatoes and not being as confident about switching out ingredients I found this recipe on Recipezaar (www.recipezaar.com) I haven't tried it yet, but there were several good reviews. Peach Salsa Recipe #30555 10 ratings An excellent salsa that goes well with fish dishes, or just as a snack with crackers. by William (Uncle Bill) Anatooskin 8 1/2 pints time to make 45 min 30 min prep 6 cups chopped peaches (about 3 pounds) 3 large fresh tomatoes 1 1/2 cups chopped red onions 4 medium jalapeno peppers, seeded and finely chopped 1 large sweet red pepper, seeded and finely chopped 1/2 cup finely chopped cilantro 1/2 cup white vinegar 2 tablespoons liquid honey 3 cloves garlic, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Bring to a boil, and cook for about 5 minutes, stirring frequently. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste. Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness. Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 10 minutes. Remove jars and place on a towel, then cover with another towel to cool slowly. Jars are sealed when the lids pop and are curved down, (concave). Label jars and store in a cool, dark place. NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor....See MoreToo many Annie's salsa threads! But here's 1 more...
Comments (30)Thank you Linda Lou, I knew minced was small, diced was cubes but didn't know size (I think I've seen "1/4" dice" but wouldn't know if that was on the large or the small side), and "roughly chopped" would be really big, but I don't know what "chopped" meant. I will cut onions and peppers to app. 1/4", Annie said she quarters tomatoes to make it chunkier so still want to know her consistency. Lisa, yes I do know 16 oz = 1 C fluid. I just assumed that paste should not exceed sauce, and it's easier to pour 4 oz out of a sauce can (to get 12 oz of sauce to equal the paste) than to spoon paste out (unless I measure it in Tbsp, then thoroughly scrape the spoon out). I'm not even sure how much I scraped out of the 12 oz can. But that brings up something I never thought of - the 12oz can is sold by weight, not volume, and I assume the recipe is referring to volume? So who knows how much I *really* got out of the 12 oz weight can? Of course, I could measure it next time, but if 12 (or 16) oz volume comes out to weigh more b/c paste is so dense, then I assume that wouldn't be safe either, the salsa would be too thick. Now I'm *really* confused. I did find on the Canadian Fight Bac website "cooked type (salsa) and not processed, it can be refrigerated for one month." - now, I did process these, opened 2 jars (1 hot, 1 medium) yesterday to taste and will use today at a BBQ. If I open the others and stir to oxygenate, will they last 2 weeks to a month? Or should I freeze them? http://www.canfightbac.org/cpcfse/en/cookwell/ask/where_how/#1684...See Moreobrionusa
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