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
» New Member
by sanderson Today at 3:47 am

» CANADIAN REGION: What are you doing December 2016
by sanderson Today at 3:15 am

» 1st Seed Catalog Arrived :)
by sanderson Today at 2:34 am

» Calcium and Magnesium Deficiency
by sanderson Today at 2:14 am

» N&C Midwest: December 2016
by BeetlesPerSqFt Yesterday at 9:32 pm

» Happy Birthday!!
by Scorpio Rising Yesterday at 9:29 pm

» Gardening in Central Pennsylvania
by BeetlesPerSqFt Yesterday at 9:25 pm

» 2016 SFG in Brooks, Ga
by yolos Yesterday at 9:19 pm

» What are you eating from your garden today?
by Scorpio Rising Yesterday at 8:58 pm

» Tomato Tuesday 2016
by countrynaturals Yesterday at 8:52 pm

» New England, December 2016
by Scorpio Rising Yesterday at 8:45 pm

» Garbanzo (Chickpeas, Cicer arietinum) and Kidney Beans
by Scorpio Rising Yesterday at 8:33 pm

» CHALLENGE - Smallest possible footprint
by BeetlesPerSqFt Yesterday at 8:22 pm

» Facebook - SFG Foundation postings
by sanderson Yesterday at 12:32 pm

» Anyone out there tried crosne tubers?
by sanderson Yesterday at 11:52 am

» California's Drought
by countrynaturals Yesterday at 11:21 am

» Mid-South: December 2016
by AtlantaMarie Yesterday at 7:40 am

» Second Year SFG in Canada
by sanderson Yesterday at 4:16 am

» TrolleyDriver's Compost Thermometer
by trolleydriver 12/8/2016, 5:21 pm

» Holy snow Batman!
by donnainzone5 12/8/2016, 12:13 pm

» Butterfly Junction
by countrynaturals 12/8/2016, 11:44 am

» Garlic: Freeze, thaw, and heave
by camprn 12/8/2016, 7:05 am

» Northern California & Coastal Valleys - What are you doing this month?
by countrynaturals 12/7/2016, 10:43 pm

» GF Collard Greens, Kale Recipes
by BeetlesPerSqFt 12/7/2016, 12:49 pm

» Bon fires on the Levee
by Cajun Cappy 12/6/2016, 12:17 pm

» Mid-Atl - Dec 2016 - Seed Catalog ?
by Scorpio Rising 12/5/2016, 10:24 pm

» Amaranth
by countrynaturals 12/5/2016, 12:06 pm

» Live and learn
by jimmy cee 12/5/2016, 9:08 am

» AtlantaMarie's Garden
by countrynaturals 12/4/2016, 2:04 pm

» Mychorrhizae Fungi
by audrey.jeanne.roberts 12/4/2016, 1:28 pm

Google

Search SFG Forum

Help? Canning salsa

View previous topic View next topic Go down

Help? Canning salsa

Post  jerzyjen on 5/17/2011, 7:30 pm

So i decided I wanted to can some salsa now to test out recipes on grocery store tomatos before my harvest this year. So I followed the instructions, and it was supposed to be enough for 2 pint jars. I only had enough salsa for 1 and 1/3 jar. I can't for the life of me think of anything I did wrong, I double checked my measurements and ingredients.

I used a tested Ball recipe, direct from their website. Has anyone had this happen before?

My plan is to just refridgerate the 1/3, I didn't process it, and the one I did process I think I will just refridgerate the jar after it cools and try to eat it up in the next week (unless I don't like it).

Is this safe? I don't want to die from my favorite snack.

jerzyjen

Female Posts : 210
Join date : 2010-03-03
Age : 40
Location : Burlington County, NJ - Zone 6b

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  Furbalsmom on 5/17/2011, 11:06 pm

Jen, if you followed the recipe regarding ingredients and measurements, you should be fine, but I can't imagine what would cause it to be that short.

What was the title of the recipe? I would like to look at it, cause I need more canning recipes in case my 28 tomato plants actually produce here in the chilly damp PNW.

Furbalsmom

Female Posts : 3141
Join date : 2010-06-10
Age : 69
Location : Coastal Oregon, Zone 9a, Heat Zone 2 :(

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  petals1973 on 5/18/2011, 9:59 am

@Furbalsmom wrote:Jen, if you followed the recipe regarding ingredients and measurements, you should be fine, but I can't imagine what would cause it to be that short.

What was the title of the recipe? I would like to look at it, cause I need more canning recipes in case my 28 tomato plants actually produce here in the chilly damp PNW.

28 affraid I thought I had a lot with 14. Lets not talk about the other 20 that I have rooting. lol!

petals1973

Female Posts : 96
Join date : 2011-04-08
Age : 43
Location : Arlington TX

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  ModernDayBetty on 5/18/2011, 10:06 am

@Furbalsmom wrote: I need more canning recipes in case my 28 tomato plants actually produce here in the chilly damp PNW.

I've thought about moving back to Seattle but you pnwers comments like this give me the chills....

Opps hijack. My Ball cookbook says that if you have any concerns about your recipe not turning out that you should put the jars in the fridge and consume now.

ModernDayBetty

Female Posts : 298
Join date : 2011-03-19
Location : Central Washington Zone 7a

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  pattipan on 5/18/2011, 11:01 am

Jen,

Was this the recipe? Ball's Traditional Salsa

Notice most canning recipes say they will yield "about" so many pints. My guess is that the store-bought tomatoes just weren't as juicy as home-grown ones would be. Did you substitute or leave out some of the other ingredients? That also could account for the difference.

I think you can safely eat the extra 1/3 for up to a week or two. It has vinegar in it, so that gives it a little more time in the fridge. You could always nuke it or reheat it for a bit if you are still unsure.

Another tip would be if you come up short like this again, is to have some canned tomato sauce on hand. Add enough sauce to make up the difference, reheat and proceed to process.

pattipan

pattipan

Female Posts : 807
Join date : 2010-03-04
Location : WV -- Zone 6a

View user profile http://squarefoot.creatingforum.com/gallery/personal160.htm

Back to top Go down

Re: Help? Canning salsa

Post  jerzyjen on 5/18/2011, 12:24 pm

Thanks. yep that is the one Pattipan. I did use the "half size" version, so I thought maybe that was part of the problem. I weighed the tomatos first, and got the 2 1/2 lbs (it was a little heavy actually), then after I seeded and diced the tomatos, I still measured it out in cups and got the 3 1/2 cups. I didn't take away anything, cause I'm scared to death to do that. I did add a little cumin & chili powder, since I've read that you can change spices only.

Another question, could i have also used some canned diced tomatos in the same quantity as fresh tomatos? I was afraid to do that so I didn't but it was something I thought of in case I come up short one time.

jerzyjen

Female Posts : 210
Join date : 2010-03-03
Age : 40
Location : Burlington County, NJ - Zone 6b

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  FarmerValerie on 5/18/2011, 12:29 pm

jerzyjen, my MIL has used diced tomatoes before, she get's the petite diced. If you add cilantro, add it when serving, sometimes it gives your salsa a bitter taste after sitting on the shelf for a while.

FarmerValerie

Female Posts : 1611
Join date : 2011-01-29
Age : 50
Location : NE Texas, 75501, Zone 8a

View user profile http://www.rocksinmygarden.blogspot.com

Back to top Go down

Re: Help? Canning salsa

Post  pattipan on 5/18/2011, 12:41 pm

@jerzyjen wrote:Another question, could i have also used some canned diced tomatos in the same quantity as fresh tomatos? I was afraid to do that so I didn't but it was something I thought of in case I come up short one time.

Sure you can! A lot of the pre-packaged salsa mixes (e.g. Mrs. Wages brand) call for canned tomatoes. I've used canned tomatoes many times when I needed just a little more tomato for canning salsa. I remember one time when I was in a hurry I didn't removed most of the pith from the jalapenos. That salsa was so hot even my hubby couldn't eat (and he has an iron tongue for pepper heat). I went and bought 10 cans of diced tomatoes to add to it. I increased all other ingredients as if I were tripling the recipe. It was still hot, but ate least we could eat it without crying.

A key ingredient in that salsa recipe is the vinegar. As long as you keep that acidity proportionate in your salsa you can adjust the other ingredients. Add a little more vinegar or citric acid and process a few minutes longer if in doubt.

pattipan

pattipan

Female Posts : 807
Join date : 2010-03-04
Location : WV -- Zone 6a

View user profile http://squarefoot.creatingforum.com/gallery/personal160.htm

Back to top Go down

Re: Help? Canning salsa

Post  tegaan on 5/18/2011, 1:30 pm

HI,

I am curious if you can substitute lemon juice for the lime. I am not growing cilantro so what herb is good in salsa? Parsley? Basil?

Oh, and definetly wear gloves when handling hot peppers....it really hurts alot and lasts a long time.....I heard!! Embarassed

Kari

tegaan

Female Posts : 75
Join date : 2011-04-22
Age : 47
Location : Kelowna (okanagan)

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  Goosegirl on 5/18/2011, 1:37 pm

@tegaan wrote:HI,

I am curious if you can substitute lemon juice for the lime.
Kari

Lime and lemon are both very acidic, so I use them interchangeably. If you have one and it calls for the other, give it a try.


I actually prefer the lime taste, so in my strawberry jam recipe that calls for lemon juice I use lime! (Anyone for a Margarita PB&J? )

____________________________

GG   geek 






COMPOSTING:  The only time 'Garbage In' does not equal 'Garbage Out'!

Goosegirl

Female Posts : 3402
Join date : 2011-02-16
Age : 51
Location : Zone 4A - NE SD

View user profile

Back to top Go down

Re: Help? Canning salsa

Post  FarmerValerie on 5/18/2011, 3:19 pm

You can pick up a handful of cilantro at the store, "fresh". I have not yet had luck with it, it's just to hot here and it bolts, so we buy it.

FarmerValerie

Female Posts : 1611
Join date : 2011-01-29
Age : 50
Location : NE Texas, 75501, Zone 8a

View user profile http://www.rocksinmygarden.blogspot.com

Back to top Go down

Re: Help? Canning salsa

Post  pattipan on 5/18/2011, 3:33 pm

Most of the time I use crushed coriander (which is the seed of cilantro) in my salsa. Then when I serve it I may/may not add fresh cilantro. Last year I found some dried cilantro at a bulk food store which worked really well for my canned salsa and it did not get bitter.

And speaking of cilantro...I had a pot of it last year and let it go to seed. This spring it popped up in neighboring herb pots and in one flower pot that is clear on the other side of the house (???). So I got a head start this year! I usually plant it 3 or 4 times throughout the summer since it bolts so quickly. I bought some seed for a slow-bolting type from Baker Creek Seeds. I'll start those soon.

pattipan

pattipan

Female Posts : 807
Join date : 2010-03-04
Location : WV -- Zone 6a

View user profile http://squarefoot.creatingforum.com/gallery/personal160.htm

Back to top Go down

Re: Help? Canning salsa

Post  Sponsored content Today at 5:44 am


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