Re: [CH] Extension agents' salsa
David Cook (zebcook@rcn.com)
Thu, 05 Sep 2002 17:27:57 -0400
There's not problem in adjusting the peppers in the recipe since that is
not going to affect the safety of the canning. Extension agents aren't
necessarily chileheads, so the 3 c. of peppers probably means green peppers
here. In lots of home canning recipes "salsa" is a heatless mix, especially
in the Midwest. Adjust the heat to taste and compensate for lost volume
with more tomatoes.
What keeps the canning safe is the acid -- in the tomatoes, added
vinegar, etc. -- and proper processing.
David "Zeb" Cook
At 01:01 PM 9/5/02 -0600, VoodooChile wrote:
>>Okay, I know County Extension food agents are dietitians, not great
>>cooks. The dilemma is this: if one is to safely can salsa, one follows
>>the Extension agent's instructions. Like 3 cups tomatoes, 3 cups peppers
>>(how about 3 cups of habaneros? You could spot weld the toilet seat), one
>>cup of onions, etc. A
>
>I don't know a thing about canning, but that line about spot welding was
>quite good 8^)
>
>Wonder if there's a YKYAACH in there? Hmmm.....
>
>Peace...
>Rael