need some heat in my salsa
growsveges
13 years ago
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farnell
13 years agoRelated Discussions
Tomatoes taking over my counter! Have a good salsa recipe?
Comments (5)Sounds yummy Kristy. I love anything with black beans - burritos, refried with lime and onions. Please post it! I winged it a couple of nights ago after some internet research. My son and nephew declared my salsa delish. I used about 14 pretty good sized tomatoes. Blanched, skinned and seeded them, then chopped into a pretty small dice. Drained the leftovers over a colander for the juice and added it to the mix. Added finely diced sweet onion, 1/4 cup olive oil, chopped cilantro, oregano and a splash of vinegar, lime juice, and a teensy tiny bit of sugar. Three finely diced fresh jalapenos were the cap, and a few minced garlic cloves. Voila! It was great! Please tell me about the black bean salsa. I'm a foodie. Can you tell? I'll be asking for eggplant recipes if the darned bugs don't stop consuming the tiny fruits. Bugmania abounds in my environs, especially the hungry hoppers....See MoreGot 3 heat pump bids-need some advice
Comments (4)baldloonie-I need to clarify that the supply ducts are 12" flex and the return duct is larger-not sure of exact size but it appears to be about 2-3" larger across than the supply ducts-don't know if this makes a difference or not. We never had a problem with the 4 ton cooling the upstairs. In fact, from reading I would say it is definitely oversized as it cooled the upstairs down very quickly even on hot days which is apparently not supposed to be how heat pumps work. Thanks for the opinion on Airease as I had never heard of it before. rabadger-could you be more specific as to what homework I need to do? I looked through the majority of the posts you link to and can't really see what point you are trying to make. I know it is important to have the correct sized system based on load calc. Are you referring to the load calc maybe being incorrect or size quoted or something else? Sorry to sound so confused but this is why I am asking for advice and opinions...See Moreneed some advice for heat pump please!
Comments (7)I"m assuming you don't have ductwork. If thats the case the best thing for you is a mini-split. Find a contractor that can install these. You may need more or less btu's for your place depending on how well insulated you place is. I can't see more than 24,000 btu's. Could be much less. It would be much cheaper than heating with oil if your electric is not outrageous. If you do have ductwork I would get a regular heatpump and heat/cool your whole house with it. It wouldn't be much more expensive than the cost of a mini-split....See MoreCanning my salsa?
Comments (8)I'm sorry to disagree, but I don't think there's enough acid there for a water bath version of salsa. My recipe, which was tested as safe to water bath, has only 4 pounds of tomatoes and 2 pounds of peppers and calls for 1 cup of vinegar. Limes are more acidic than vinegar, but still, that's a lot of vegetables. The problem with salsa is that, unlike other products, it isn't heated before using. A 10 minute boiling period will "deactivate" the botulism spores that can kill you, so tomatoes in chili, or spaghetti sauce, etc., will probably get the 10 minute boil, just by the nature of them. Salsa is eaten straight from the jar, and so I'm extremely careful with it. Now, you could, in theory, pressure can the stuff. I'd go for 35 minutes for pints, that's what NCHFP requires for peppers. There's no way to assure the safety, of course, since you are canning an untested recipe, but that's as close as I could get to a guess. Leave out the tomato paste, etc. and I'd stick to pints, just to make sure I got good heat penetration all the way through. As for the "European method", that's just scary. Jams and jellies, OK, they aren't going to kill you. Even tomatoes are acidic enough and pickles have sufficient vinegar that it's not terrifying, even though it's "not recommended" by the USDA et. al. I do find I get a lot of bad seals and have quite a bit of spoilage with the open kettle, i.e. "European" method. I just don't want to waste all that good stuff, plus time and energy, so I give 'em a dunk in the boiling water, even Chase's pickles, although I used to do otherwise for Dad. Salsa, though, has those low acid vegetables and not all that much acid, I'd never consider it. You may do as you wish, of course. Good luck! Annie...See Moretsheets
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