RE: [CH] canning salsa
Alex Silbajoris (asilbajo@hotmail.com)
Sun, 05 Sep 2004 11:22:20 +0000
>From: Michelle DeWitt Smith <dmdsmith@kc.rr.com>
>If anybody has a special recipe, I'm all up for ideas.
Go for it, girl! I've been doing it since 1995 and I still have some Red
Problem #1 from 1998, my first Open Fields harvest.
My recipe varies according to what I have on hand. I used to blanch and
peel all the tomatoes, which usually made for a backache from standing so
long, halfway through the preparation. Now I usually run most of the
tomatoes through the food processor and leave a few peeled and chunked for
texture.
Even if all the tomatoes are in a slurry, you can still get texture from the
peppers and onions. When you choose and cut the peppers, have in mmind the
appearance you desire for the finished product. For example, sometimes I
cut the cayennes into tiny rings; it's tedious, but when you serve, there's
likely to be a little red circle of pepper in any given spoonful.
I've always guessed at the citrus or vinegar needed to make enough acidity,
and I've never had a batch go bad. If anything, after enough years go by,
they slowly turn brown and lose flavor. I can it simmering hot into
pre-heated jars, than give the jars a simmering bath for about half an hour.
*G* then I take them out and listen for those satisfying little clicks as
the lids dish in...
- A
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