Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» Hullo from SW Ohio
by MBroman Today at 11:32 am

» N & C Midwest: April 2017!
by MBroman Today at 11:22 am

» 2017: First full year of SFGing in ND
by Robbomb116 Today at 10:52 am

» Hello from SE Michigan
by Cindy G Today at 10:31 am

» Geezer's 17
by RC3291 Today at 10:03 am

» Amaranth
by AtlantaMarie Today at 7:44 am

» Senseless Banter...
by AtlantaMarie Today at 7:41 am

» Ants.
by AtlantaMarie Today at 7:37 am

» to solarize, or not...I'm torn
by AtlantaMarie Today at 7:27 am

» Please comment on the plant layout for 2017
by greenthumbtobe Today at 2:33 am

» California's Drought
by sanderson Today at 2:13 am

» garden ready need better weather
by sanderson Today at 1:26 am

» CANADIAN REGION: What are you doing in April 2017?
by Kelejan Today at 1:12 am

» 2017 SFG in Brooks, Ga
by yolos Yesterday at 11:14 pm

» Old roots
by Scorpio Rising Yesterday at 9:10 pm

» Sub Irrigation Planter
by CitizenKate Yesterday at 8:24 pm

» New England April 2017
by CAgirlinMA Yesterday at 7:06 pm

» Volunteer Lettuce?
by donnainzone5 Yesterday at 5:29 pm

» Northern California & Coastal Valleys - What are you doing this month?
by sanderson Yesterday at 3:50 pm

» Carrot Week 2017!
by newbeone Yesterday at 3:34 pm

» Worm Tube?
by sanderson Yesterday at 3:32 pm

» Jaffa's garden - year one
by RC3291 Yesterday at 3:16 pm

» Third Year SFG in Canada
by trolleydriver Yesterday at 8:54 am

» Pallet Wacking
by sanderson Yesterday at 3:13 am

» EWWWWW.........bugs and stuff...good or not so good?
by sanderson Yesterday at 2:54 am

» April 2015: What to plant in No. California/Central Valley area
by audrey.jeanne.roberts 4/24/2017, 8:22 pm

» Mel's Mix shows it is worth its weight in gold
by sanderson 4/24/2017, 4:10 pm

» An excellent read for those with Diabetes
by RoOsTeR 4/24/2017, 2:33 pm

» cucumber beetles
by BeetlesPerSqFt 4/23/2017, 7:48 pm

» Bryan Greenbeard of Minnesota's 2017 Plans
by Greenbeard 4/23/2017, 5:09 pm

Google

Search SFG Forum

Salsa

View previous topic View next topic Go down

Salsa

Post  camprn on 9/5/2010, 7:32 pm

I thought I would add this to the recipe section Salsa
thanks Glasgirl
avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14101
Join date : 2010-03-06
Age : 54
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Salsa

Post  Retired Member 1 on 9/6/2010, 1:41 pm

Hmm... definitely not enough jalepenos in that recipe for me! Very Happy Otherwise, it looks darn good.

Retired Member 1

Female Posts : 904
Join date : 2010-03-03
Location : USA

View user profile

Back to top Go down

How do YOU chop tomatoes for salsa?

Post  Megan on 10/24/2010, 8:29 am

When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know! Smile
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  camprn on 10/24/2010, 8:39 am

@Megan wrote:When you are canning salsa, do you chop your tomatoes by hand with a knife, or use a food processor or other chopper? Inquiring minds want to know! Smile
By hand, in chunks mostly about 3/4" maybe a bit less, but I like my salsa chunky not all sauce.
PS: PLease wear gloves whilst handling the hot peppers. If you don't, well PM me and I will send you a remedy for making your hands fell less hot.
Good luck with the salsa!! What a Face
avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14101
Join date : 2010-03-06
Age : 54
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Salsa

Post  Megan on 10/24/2010, 8:53 am

I am doomed. I have 20 pounds of tomatoes and 5 pounds of tomatillos to get through. I guess I will be a busy little chopper today! (I am sure many of you have regularly worked with far greater amounts, but this is my first go-round. Smile)

I was a busy slicer yesterday.... about 9 pounds of rampicante! and that was just the summer and mostly-summer ones. The big boys are still sitting on the kitchen floor, scaring the cats.
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  camprn on 10/24/2010, 9:09 am

Meg, it's all good. The last time I made salsa, I processed 30 pounds of tomatoes all at once. thats the other reason I make my chunks a bit larger, for the extended cooking time. Don't forget, the salsa will cook in the jars as well.

I also use a heat diffuser (with the handle removed )under my cooking kettle to reduce the risk of scorching. I bought it at my local hardware store.
avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14101
Join date : 2010-03-06
Age : 54
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Salsa

Post  Megan on 10/24/2010, 9:15 am

Thanks dear. I have got (I think) 3 batches to get through today -- one tomatillo salsa, and two types of tomato salsa. Hmm... maybe 4; I still have more sliced rampicante to do something with. Good thing I got more jars yesterday!

I keep a heat diffuser on my stove at all times. Looks different than yours, mine is basically a metal plate. I love it!!
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  Megan on 10/24/2010, 10:48 am

Hmm. Does charring things change acidity, I wonder.
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  camprn on 10/24/2010, 10:49 am

uh oh...
@Megan wrote:Hmm. Does charring things change acidity, I wonder.
Shocked
avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14101
Join date : 2010-03-06
Age : 54
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Salsa

Post  Megan on 10/24/2010, 10:54 am

@camprn wrote: uh oh...
@Megan wrote:Hmm. Does charring things change acidity, I wonder.
Shocked

I'm making tomatillo salsa, too. Not following this recipe because it isn't for canning, but the oven roasting of the tomatillos and the charring of the onions/etc sounds interesting: http://andreasrecipes.com/2009/10/16/oven-roasted-tomatillo-salsa/#respond

This is the tomatillo salsa recipe I'm actually going to follow: http://www.uga.edu/nchfp/how/can_salsa/tomatillo_green_salsa.html
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  camprn on 10/24/2010, 11:04 am

Those sound yum!
Well, if your worried about your pH after cooking, just put a tsp of bottled lemon juice in pints or 2 tsp in Qts, before adding the salsa, cap and process as instructed.

I wouldnt worry about it for the second tomatillo recipe.
avatar
camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14101
Join date : 2010-03-06
Age : 54
Location : Keene, NH, USA ~ Zone 5a

View user profile http://squarefoot.creatingforum.com/t3574-the-end-of-july-7-week

Back to top Go down

Re: Salsa

Post  Megan on 10/24/2010, 11:24 am

The second one has plenty of lime juice, I think... but I want to try the roasting trick.

The first one worries me a little because they seem to be using it fresh and I don't know if it's been tested as a canned product. Note: A friend of mine made it fresh and reports it was really good.
avatar
Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 50
Location : Manassas, VA - Zone 7a

View user profile http://novasquarefootgardener.blogspot.com/

Back to top Go down

Re: Salsa

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum