Do I need to peel the tomatoes for canned salsa?
bananastand
10 years ago
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digdirt2
10 years agomyfamilysfarm
10 years agoRelated Discussions
Can I can this tomato salsa recipe?
Comments (9)This is a cooking recipe, not a canning recipe. Only safe, current recipes designed for canning from a reliable source should be canned. Otherwise you put yourself at a risk for botulism. Bottled lime juice or bottled lemon juice is used in some recipes. It is twice as acidic as 5 % acidity vinegar. You can always use bottled lemon or bottled lime juice where vinegar is called for, but never use vinegar in place of the bottled lemon/lime juice. Bottled juice is used since it has to meet an acidity standard to be sold. Fresh lemons/limes vary in acidity and will not be strong enough for safety. I am sending you a link to information and recipes. If you want your salsa recipe it needs to be frozen. Just plain tomatoes without any other added low acid things will take 1 Tablespoon of bottled lemon juice to process them. Here is a link that might be useful: Safe salsa preserving....See MoreSalsa--do I have to peel?
Comments (6)You don't have to peel if you don't mind eating peel! Like Ken, I find that if I've diced the tomatoes, the peel isn't very noticeable, especially in Annie's salsa, which has lots of other goodies in it and isn't cooked down too much. I have started peeling them usually for tomato sauce --- the peels seem more obnoxious; you get little rolls of them in your teeth. I think it's because sauce cooks down more, so there's a greater proportion of peels to the surrounding stuff. Try it without peeling and see if you mind. If the peels bug you, then peel the next batch. Don't worry, it won't take long for the first batch to get used up! Zabby...See MoreSalsa-- peel tomato skin?!
Comments (7)I think you can..Most people peel the skins becasue they tend to be a little tough...I would totally still use it though you might just like it that way! A hint on getting skins off of maters: Throw your maters in a pot of boing water for a few minutes..you will notice the skin starting to rip, take them out and submerge them in a bowl of ice water..the skins will slip right off!...See MoreCanning Project: Heirloom Tomato Salsa
Comments (48)Gang, You can't see it from here -- but I have a smile on my face as wide as the Grand Canyon. To put it short and sweet -- I can finally report, without a doubt and with scientific proof to back it up, that the Roasted Garlic and Heirloom Tomato Salsa recipe is TRIED AND TRUE and SAFE TO CONSUME. Yes, the recipe listed in this thread is now a proven and true salsa canning recipe. I know that not many of them exist. Add the recipe in this thread to the list of those that received the "scientific stamp of approval." The lab results from Anresco Laboratories in San Francisco finally came in today. The pH count came in at "less than 3.81." But -- more importantly -- the Standard Plate Count test came in at "less than 100." Not being a food scientist or microbiologist by ANY stretch of the imagination -- I had a hard time understanding these lab reports. But this is the word from a retired scientist who put in thirty plus years of work in the area of food science safety. And to me -- the following erases any and all doubts in my mind about the safety and validity of this canning recipe. His analysis is as follows: "The less than 3.81 pH count defines your product as an "acid food" and rules out concerns with botulism. Generally, you would like to see that number at 4.5 or below. The "standard plate count" is a generic test for the level of live bacteria in the product. The " Because the sample had to be diluted for testing, the limit of detection was 100 bacteria (colony-forming units) per gram of product. If no bacterial colonies were seen on their agar medium, the result is "I don't know Anresco, but I assume they know what they are doing. The lab results are as good as you could hope for. And there you have it. After months of worry and waiting -- well -- I'm convinced. I will share these lab reports with anyone who would like them. Bill...See MoreLinda_Lou
10 years agowcthomas
10 years agodigdirt2
10 years agoLinda_Lou
10 years agogardengrl
10 years agobananastand
10 years ago
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