[CH] Fresh, frozen, canned salsa
Linda Reynolds (lr21@cornell.edu)
Wed, 7 Jan 1998 15:36:37 -0500
Hi Everyone,
I just wanted to share an observation with ya'll about my experience with
frozen salsa. The day the 'ole blizzard hit last week, I thought gee, how
can I make it feel warm and summery? So I sez to myself, hows about you
hoist out one of your tupperware containers of your homemade salsa and give
it taste?
I was concerned about how well it would taste and keep but I didn't want to
can it either. Well, the results were pretty dern good. I had fresh
frozen it right after making it and hoped for the best. I had to dain a
wee bit of water out of it but the pepper would still take your fillings
out, the maters weren't total mush like canned, and it still tasted closest
to fresh compared to the alternatives. I was impressed. I suppose my
results may vary depending on how long it remains frozen......I don't have
all that much stash so I don't think I will be able to find out if it can
sustain long periods of artic temps and still taste good.
It sure did bring back the memories of whipping (oops, shouldn't use that
seductive word round Rael) up a fresh batch everyday and ruining our
appetites before meals by devouring a big bowl.
So, I guess what I am trying to say is that, at least for a short time,
freezing fresh salsa is a decent way to save some for after harvest.
BTW, the pumpkin is still atop the clock tower here at Cornell but with
this weather changing back and forth rapidly I think old Jack is gonna be
comin down soon.......SPLAT-a-moondo!
Ta for now,
Linda