Square Foot Gardening Forum

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.


Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» Roots...information....
by sanderson Today at 11:23 am

» How's the Weather Where You're At?
by MrBooker Today at 10:10 am

» What are you eating from your garden today?
by Scorpio Rising Today at 9:37 am

» Help - Building new raised beds
by sanderson Today at 2:42 am

» Senseless Banter...
by sanderson Today at 2:34 am

» February 2017 Avatar: Time to Wake Up!
by sanderson Today at 2:28 am

» -What’s Hiding in Your Organic Fertilizer
by sanderson Today at 2:26 am

» Carrot Week 2017!
by sanderson Today at 2:08 am

» NOVA The Origami Revolution
by trolleydriver Yesterday at 11:39 pm

» Problems getting spinach seeds to sprout? Try this...
by trolleydriver Yesterday at 9:22 pm

» Butterfly Junction
by Scorpio Rising Yesterday at 3:42 pm

» CANADIAN REGION: What are you doing February 2017?
by Scorpio Rising Yesterday at 3:30 pm

» The raised bed of my dreams!
by yolos Yesterday at 2:12 pm

» Is this wood correct for building box?
by donnainzone5 Yesterday at 11:20 am

» Feedback for my 2017 garden plan
by Scorpio Rising 2/17/2017, 10:43 pm

» N&C Midwest: February 2017
by Scorpio Rising 2/17/2017, 10:34 pm

» Sanderson - Virtual Roadtrip Flyover
by trolleydriver 2/17/2017, 9:52 pm

» Northern California & Coastal Valleys - What are you doing this month?
by audrey.jeanne.roberts 2/17/2017, 6:15 pm

» 2017 Maryland Home & Garden Show -- TIX DRAWING
by sfg4uKim 2/17/2017, 10:51 am

» broccoli stunted
by trolleydriver 2/17/2017, 8:40 am

» has55's R & D Journey;Plant Talk.
by has55 2/17/2017, 3:03 am

» Third Year SFG in Canada
by sanderson 2/17/2017, 1:48 am

» Microbes...you gotta see this one !!!
by sanderson 2/17/2017, 1:05 am

» Compost source
by jimmy cee 2/16/2017, 9:28 pm

» 2017 SFG in Brooks, Ga
by yolos 2/16/2017, 6:20 pm

» Happy Birthday!!
by sanderson 2/16/2017, 2:06 pm

» Holy snow Batman!
by sanderson 2/16/2017, 2:00 pm

» Keeping bees
by sanderson 2/16/2017, 1:57 pm

» Daikon radishes?
by countrynaturals 2/16/2017, 9:45 am

» Spring Fever Anyone?
by countrynaturals 2/16/2017, 9:38 am

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

camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14071
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

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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

camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14071
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.

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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.

camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14071
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!!

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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.

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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

camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14071
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

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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.

camprn

Forum Moderator Certified SFG Teacher

Female Posts : 14071
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.

Megan

Female Posts : 3350
Join date : 2010-04-27
Age : 49
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