RE: Canning homemade salsa

RE: Canning homemade salsa (Full Version)

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housesub4you -> RE: Canning homemade salsa (12/3/2008 4:01:09 AM)
I have been canning for years, I can whole tomotos, sauces and preserves. You need to get a pressure cooker for anything other than preserves if you want to be safe, and you need a good one. This is not the place to go cheap. It will last you for years and years. I have used the same one for 20 years. You will also want to make sure the jars you are using are sterile, I do this by simply running them throught the dishwasher and timing it so they are done and still very hot when I am ready to start canning. If you have never canned before, then I would not start with making them gifts, try it first for yourself. And moniter some of the jars, leave them in a cool dark place and check them after 2, 3, 4, 5 , 6 months, if they are sterile there will be no change. If however you did something wrong it will not take long for things to start growing and you will see them near the top. Write me on my profile if you need any other help[

SilverMark -> RE: Canning homemade salsa (12/3/2008 4:59:52 AM)
I have no idea how to can it but, if it's good send me some!

cjan -> RE: Canning homemade salsa (12/3/2008 5:41:44 AM)
quote: ORIGINAL: AquaticSub Willow, the website is freaking me out (granted that's not a hard thing to do but still... ). I'm debating if I should let the idea go because I know me and I will fret about killer salsa. That should be a horror movie... Erin, thanks for the response. I'm pondering freezing it since that doesn't seem to have the same risk. I could probably manage it for those in my town but the entire came about when I was trying to figure out what to give Val's Dad. Since we both share a love of salsa I thought I'd make him "Mrs. Valyraen-In-Training" salsa instead of trying to find a brand he hasn't had before. Trying to transport a frozen item in the car for 4 hours worries me a bit. Though I did keep eggs, milk and butter from going bad over 48 hours at a reenactment so... shrugs with a chuckle Perhaps I'm simply giving in to my worrywart nature! Four hours is nothing to worry about. Put it in a cooler with ice and it will be fine. Btw, those "Seal-a-Meal " gizmos that suck the air out of the plastic before sealing work wonderfully. You can then freeze or not, depending on how soon it will be used.

DesFIP -> RE: Canning homemade salsa (12/3/2008 6:35:44 AM)
Don't know about pressure cookers. But in a water bath salsa is fine. Stuff with sugars - like jams- or acids - like tomato sauce or salsa- are fine, just follow the directions. After chopping everything bring it to a boil, then pour it into hot sterilized jars leaving a little space 1/4 inch or so at the top. Cover with the hot two piece tops, water process for 15 minutes. Canning is easier if you own a canning kettle, jar lifter, wide mouth funnel etc. For sterilizing jars nothing beats the dishwasher. You can boil the jars in the canning kettle for 10 minutes but when you lift them out you have to empty out the water in them, not back into the kettle, or the water level will be too high when you put the filled jars back in. If you need a good canning recipe, get a copy of Ball's Blue Book.

DomKen -> RE: Canning homemade salsa (12/3/2008 7:20:19 AM)
My family grew up canning stuff and a good pressure canner is vital to canning anything with tomatoes. You have to sterilize the jars and use only brand new lids. Personally I would assume that a fresh salsa would be ruined by any attempt at canning.

AquaticSub -> RE: Canning homemade salsa (12/3/2008 7:28:29 AM)
quote: ORIGINAL: shallowdeep ATTENTION: For all the dominant types mentioning their enjoyment of "canning" submissives in their profiles, please be advised that the USDA does require use of a pressure canner for all meats. [edited to add levity] Thanks for the advice. And I'll remember the meat thing! [;)]

freyjasdottir -> RE: Canning homemade salsa (12/3/2008 9:36:21 AM)
Ball Blue Book of Canning is a godsend. I did a large amount of canned salsa and added vinegar to the recipe to up the acidity level just to be safe.

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