Genoa Posted August 25, 2008 Share Posted August 25, 2008 Violet, Thanks for the explanation and, yes, it does make sense. Just out of curiosity, could one use frostbitten tomatoes if they were pressure canned, rather than processed in a water bath? It seems that the more I learn, the more I realize how much I need to learn. I've always canned "by the book," as safety is my #1 concern, but those rules have changed over the years. It really helps when you explain the reason behind those changes or restrictions. Quote Link to comment
Tracie Posted August 26, 2008 Share Posted August 26, 2008 Deb, double check your grocery stores. My usually way overpriced store had nice looking tomatoes today for $1.49/lb. I know the original recipe said to use drained tomatoes, but Violet said not to drain them so I didn't drain mine. The salsa was wonderful. Quote Link to comment
westbrook Posted August 26, 2008 Share Posted August 26, 2008 I drained mine... let them sit in the strainer in the ref for an hour.. strained.. put back in ref... 1 hour later more juice to drain... I drained and drained.. finally gave up! made a nice thicker sauce but not dry. I hadn't drained them enough the very first time I made this recipe and it was too much liquid for our liking. I like a nice thicker chunky salsa. by the time you add tomato sauce and paste.. you can adjust by pouring back the tomato juice back into the mix. Quote Link to comment
Percysgirl Posted August 26, 2008 Share Posted August 26, 2008 I wonder if this could be put through a food mill to make a picante sauce? DH likes picante better than chunky salsa. Quote Link to comment
Darlene Posted August 26, 2008 Author Share Posted August 26, 2008 I drain my tomatoes too... And yes percy, you can make a picante type sauce by putting it through your foodmill. It's the same ingredients, just smaller. Quote Link to comment
Violet Posted August 26, 2008 Share Posted August 26, 2008 No, the frostbitten tomatoes can only be frozen, not even pressure canned. Remember, the pressure canner and BWB canning instructions are equal in the way they kill bacteria. All steps, including acidification are needed for both methods. Pressure canning will not make them any more acidic. They can only safely be frozen and used at that point. The salsa needs to be thin ! The density of the salsa is just as important as the acid level in it. You need to drain off and thicken AFTER canning it. Quote Link to comment
Darlene Posted August 26, 2008 Author Share Posted August 26, 2008 The original recipe from Annie's Salsa says to drain the tomatoes. If I remember correctly, this particular recipe she had tested by the experts to confirm and document it's home canning safety. I drain my tomatoes and even shake them in the collandar. I still end up with a usual and customary salsa that is plenty thin. I don't think that a density in making this salsa could ever be achieved unless the tomatoes were pureed and cooked down for several hours to evaporate the normal water contained in the tomatoes. Fresh tomatoes, no matter how much you drain them, are still going to retain the bulk of their liquid, so hopefully this will avert any density issue that would compromise canning this salsa safely. Quote Link to comment
Shandy Posted August 27, 2008 Share Posted August 27, 2008 I've skimmed this thread, but haven't seen the answer to this question: Has anyone messed with this recipe to see if they can do it without the canned sauce and paste? Thanks. Quote Link to comment
Violet Posted August 27, 2008 Share Posted August 27, 2008 You could, but it will be more thin and the flavor will not be as rich. Quote Link to comment
Genoa Posted August 27, 2008 Share Posted August 27, 2008 Thanks, Violet, for answering my questions about frostbitten tomatoes---twice! I appreciate that you not only give the answer but the reason behind the answer. Quote Link to comment
Violet Posted August 28, 2008 Share Posted August 28, 2008 You are welcome. Glad to help. Quote Link to comment
brendajo Posted August 28, 2008 Share Posted August 28, 2008 Just opened my first jar of Annie's salsa last night.It was delicious.Every one said it was better than any store bought.So I am off to find more tomatoes.Thank you for this recipe to whoever posted it. Quote Link to comment
Vlynn Posted August 29, 2008 Share Posted August 29, 2008 My garden has finally coughed-up enough ripe tomatoes so I could make a batch of Annie's salsa. I made it this morning, and now I see what everyone is raving about. It's wonderful! Judging from the moans I hear coming from the kitchen, DH and DS have found the bowl of left-overs (not enough for another pint). This one is a keeper. Quote Link to comment
Percysgirl Posted August 31, 2008 Share Posted August 31, 2008 I'm all excited. I decided to inaugurate my new pressure canner with a batch of this salsa. This is my first time pressure canning. I wound up with 8 pints of salsa and 3 pints of tomato juice. I used a huge can of diced tomatoes instead of making it with fresh tomatoes, because I found that big can at the salvage for less than what I'd pay for fresh tomatoes. It wound up being 8 cups, so it was perfect. I took the juice I drained from the canned tomatoes and added the leftover tomato sauce I had since I only had a 29 ounce can of sauce, and put those into pints and I'll use them later when I'm making soups and such. Whoo hoo! Quote Link to comment
Percysgirl Posted August 31, 2008 Share Posted August 31, 2008 One more question- how much headspace should I use, and is it different for water bath vs pressure canning? I did 1-inch. Quote Link to comment
Violet Posted August 31, 2008 Share Posted August 31, 2008 Headspace for salsa is 1/2 inch. The majority of foods are, but there are exceptions. Meats, dried beans, pie fillings are an inch. The headspace will vary on foods, but with salsa, whether BWB or pressure canner, the headspace stays the same. Quote Link to comment
Percysgirl Posted August 31, 2008 Share Posted August 31, 2008 Thanks, Violet. I am going to make a chart to put in the front of my recipe log so I have it all at a glance. As I try things, I'm keeping plenty of notes. DH LURVED the Annie's salsa. It's just like the salsa we get at his favorite Mexican restaurant, but since we can't eat out anymore due to the food allergies, he rarely gets to have any. So in a couple of weeks, I think I'm going to do a big canning day and make up a double or triple batch to get us through until fresh tomatoes are available again next year. Quote Link to comment
HappyCamper45 Posted September 1, 2008 Share Posted September 1, 2008 I've made 4 batches of annie's salsa. 2 batches medium/hot... 1 batch medium lite, LOL and one batch of mild. We had a labor day party. I gave every family 1 jar of salsa. They were thrilled. Needless to say I need to make more salsa. OLAY>>>> Quote Link to comment
Virginia Posted September 3, 2008 Share Posted September 3, 2008 Does anyone have a good peach salsa, or apple salsa recipe? I tried searching, but came up with nothing. Then I am not the world's best searcher. Thanks Quote Link to comment
Violet Posted September 3, 2008 Share Posted September 3, 2008 You will find some recipes here : http://www.uga.edu/nchfp/how/can_salsa.html Quote Link to comment
Virginia Posted September 4, 2008 Share Posted September 4, 2008 Violet, thanks! Quote Link to comment
Bealadybug Posted September 8, 2008 Share Posted September 8, 2008 I have the salsa made and I am wondering if I can can it in quarts? And what would be the amount of time needed in the WB? Anybody know..... Quote Link to comment
westbrook Posted September 8, 2008 Share Posted September 8, 2008 this salsa is so thick, it will never get to temperature in the middle in a quart jar. If it was thin it would be sauce and not salsa. stick with the pints or half pints even. Quote Link to comment
Shandy Posted September 14, 2008 Share Posted September 14, 2008 Can I double or triple the recipe so that I can put 18 pints into my canner? Quote Link to comment
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