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Harvest Cooking

Canning cranberry salsa

2 months ago

I saw a video on my fb feed for a cranberry salsa that sounded delicious. But no one in my small social circle but me is likely to eat it, so I was thinking I might like to try to make canned cranberry salsa. It might be fun to have on hand if I ever ever entertain again . . .

Anyway, only found one recipe that appeared to be "safe" from the National Center for Food Preservation. Sounds OK but a bit blah compared to some of the others. And awfully onion-y.

Wondering about subbing just a bit of balsamic vinegar, and dialing down the onions just a bit and adding some dried spices like corriander, ginger, garlic and cumin. Does not seem like it would throw the balance of acid off since I would dial down the non-acid onions just a little bit. Plus I would use dried spices. I know you can add some, can't remember what the rules are . . .

https://nchfp.uga.edu/how/can_salsa/spicy_cranberry_salsa.html

Anyone have a T&T recipe for canning or have made this recipe of cranberry salsa and could give me some tips? I have only canned cranberries one other time, some "Christmas jam" which had a mix of cranberry and strawberry. I did not like that at all. My usual way with preserving cranberries is to freeze and use in baked goods. If I get a hankering for the relish, it is dead easy to buy canned and can be dolled up. But this salsa sounds intriguing, particularly as an offering on a cheese board . . .

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Comments (6)

leahikesgardenspdx
2 months ago
I have not made this recipe, but you can always reduce a low acid ingredient. You could use jalapenos instead of serrano if you wanted, or reduce the amount. Dried spices do not affect the acid level either because they don't release more juice/liquid, unlike adding something fresh would. That recipe makes a lot too, six pints. I'm sure Annie will know, she is the canner extraordinaire!
annie1992
2 months ago
L, we just had this discussion last month, here: https://www.gardenweb.com/discussions/6314445/cranberry-jalapeno-salsa#n=18

Man oh man, we are NOT old enough to be forgetful, although I am a lot older than you are! Actually, I think the thread got "lost" before you could go back to find the recipes.

Annie
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Dennae, I'm the author of the "Annie's Salsa" recipe and I sometimes reheat my salsa and do not seem to have any problem with the liquid separating from my tomatoes. Possibly because I squeeze out some of the "goo" or drain the tomatoes before using them, or maybe it's due to the addition of the tomato paste, but I just don't seem to have that problem. I first made this recipe when I was still a single mother and working full time and didn't always have time to do everything in the evening after work, sometimes the canning process had to stretch over two days. It has always worked for me. If there is a concern for you, however, feel free to prepare everything and mix it up the night before, then give it the 10 minute cook time the next day before canning. I've found that I'm not really saving that much time by cooking the night before anyway, as I have to give it time to cool a little before refrigerating it anyway. It's just as fast to simply combine the prepared ingredients and cook/can the next day. Annie
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Wow. I had not seen this list before and had no idea that so many other peoples interests in AV's, paralleled my own. I think I have close to half of those on the list! I have been a big fan of the "buckeye" series of AV's and I have several. Like all of us here, our tastes change from time to time. Mine have evolved to where I have a distinct preference for variegation. I have not added a plant to my shelves for a long time that did not hold some promise for variegation. As a result, just going off the pics, I think I would gravitate toward the Buckeye since it appears to have a more prolific variegation pattern.
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l pinkmountain
Original Author
2 months ago
last modified: 2 months ago
I did check a couple of pages at Harvest for this topic, but didn't find anything. That's why I posted. But perhaps I didn't go back far enough. I miss the old days when the search engine was actually useful . . .

I think I didn't move forward because there were no cranberries at that time. Now they have come in and are actually on sale! I'm wondering if anyone has actually tried that NCHFP recipe?

I would probably sub some jalepeno but again, just not loving all that onion and wanting to punch it up with cilantro and some garlic, cumin and ginger. That would be similar to horseradish. I just don't have horseradish on hand. If you don't eat meat or a lot of cheese, one does not find many uses for it . . . It's an ingredient in creamed herring or whitefish but I don't make those dishes either . . .

Maybe I will try the fresh version in a small batch to see if I like it. I was going to halve the recipe for the canned version anyway . . . I have quite a few jars of various relishes already. I like them but they don't even make good gifts, most of my friends do not have adventurous palates.
lizbeth-gardener
2 months ago
I pinkmountain, regarding your comment about the search engine not working like in the past, I have found that if I'm logged in on gardenweb I have much better luck finding older posts than with Houzz. YMMV
bragu_DSM 5
2 months ago
In this household, it doesn't last long enough to put it up.
l pinkmountain
Original Author
2 months ago
It's going to have to wait a little longer. Hubs asked for cranberry sauce at the last minute for Thanksgiving so I made some with the cranberries we got on sale. Hopefully a little later I can find some more at a reasonable price.

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