tag:blogger.com,1999:blog-29169453.post1685631428273172416..comments2023-04-27T04:05:43.401-06:00Comments on kitchen addiction: Canning SalsaRachelhttp://www.blogger.com/profile/09611043209149128358noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-29169453.post-369442153395663402019-09-27T02:51:13.674-06:002019-09-27T02:51:13.674-06:00Hi, I've made your recipe twice now but it onl...Hi, I've made your recipe twice now but it only made it to the canning stage once 😉 My question is about your statement concerning the lime juice and your tomatoes having a bright flavor. What do you mean? Thanks for your time and attention to detail. SammiChttps://www.blogger.com/profile/14404971936350796404noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-6079171561607717772015-10-17T06:48:50.292-06:002015-10-17T06:48:50.292-06:00Why do you wrap your jars in a thin cloth?Why do you wrap your jars in a thin cloth?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-85440966415188228262015-09-26T10:20:05.149-06:002015-09-26T10:20:05.149-06:00Do you de-seed the chills before chopping?Do you de-seed the chills before chopping?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-85861184524491752342015-07-31T22:27:59.921-06:002015-07-31T22:27:59.921-06:00Everyone loves this salsa! I add more salt and li...Everyone loves this salsa! I add more salt and lime. I usually only Dona half batch because that's the am out of tomatoes I seem to get in collection periods. Thanks solo much for the recipe!Eisentrouthttps://www.blogger.com/profile/17932178329033896665noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-90975082145511232702014-09-17T19:53:07.425-06:002014-09-17T19:53:07.425-06:00Did not skin mine and I was using cherry tomatoes ...Did not skin mine and I was using cherry tomatoes and all kinds of other crazy ones that grew in my garden. It was wonderful. My second batch is processing as we speak. It is more like a green salsa or a canned pico de gallo which is exactly what we were looking for. The instructions are fantastic as I am new to canning. LOVE IT!!!!Eisentrouthttps://www.blogger.com/profile/17932178329033896665noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-91046161740306162442014-09-09T15:09:42.998-06:002014-09-09T15:09:42.998-06:00Does the skin of the tomatoes bother you when eati...Does the skin of the tomatoes bother you when eating it? If I can skip peeling all of mine that would be great!Rebekahnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-90816603197272699602014-08-15T13:47:16.776-06:002014-08-15T13:47:16.776-06:00Can you use dry spices in the salsa when canning. ...Can you use dry spices in the salsa when canning. I make home made salsa but I don't cook it. I usually doctor it up using dry spices. We have 5 people in the family. I make a gallon pitcher of it and it will be gone in no time. I try to make it at every birthday party we have so it would be nice to already have it made up. =)Anonymoushttps://www.blogger.com/profile/05510133555803837723noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-61844877804434396332013-08-28T19:32:19.782-06:002013-08-28T19:32:19.782-06:00How long is the canned salsa good for in the fridg...How long is the canned salsa good for in the fridge? Thanks. My husband and I made our first batch tonight. We can't wait to try it!!Jennhttps://www.blogger.com/profile/03829661275602746079noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-53418119917465162682013-08-20T12:26:04.244-06:002013-08-20T12:26:04.244-06:00I tried this recipe and was delighted with the fla...I tried this recipe and was delighted with the flavour. Personally I like it spicier but this will be perfect for guests who like a milder salsa. I plan on making another batch with more heat.<br />Thank you so much for posting this recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-6084995698952236762013-08-07T05:12:21.972-06:002013-08-07T05:12:21.972-06:00Great recipe. I obtained excess tomatoes from a f...Great recipe. I obtained excess tomatoes from a friend and made 6 pints plus some to snack on. Thanks for sharing.Robin from Tennesseehttps://www.blogger.com/profile/10247375572636906064noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-46868703275431240912012-09-22T18:53:11.258-06:002012-09-22T18:53:11.258-06:00Hi My husband and I are really into the canning we...Hi My husband and I are really into the canning we made a great salsa this year. We live in New York and raise chickens and I sell Tupperware we love our little backyard farm -Ruthie PopleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-46131003990017700232012-08-21T05:28:02.689-06:002012-08-21T05:28:02.689-06:00Thank you! I got a bargain box of tomatoes ... $15...Thank you! I got a bargain box of tomatoes ... $15 for about 30 lbs and am working the same project. My equipment is about identical, right down to the rags due to no rack. Thanks for that tip!!! I bookmarked your site. Keep blogging and thanks again. p.s. try adding garlic to the recipe....Anonymoushttps://www.blogger.com/profile/10399381151638664053noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-55455640081485004122012-07-17T06:33:56.796-06:002012-07-17T06:33:56.796-06:00Hello new to canning and first year with a tomato ...Hello new to canning and first year with a tomato garden and kindof overdose it LOL my tomotatoes are.growing.great and we.are going to have tons. I want to make use of this bounty by making salsa and jarring and using for Xmas gifts. Your recipe and instructions sound wonderful and can't wait to try but have one question how long does finished canning last on the shelf? Thanksdawnnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-11296307329752775722012-07-15T15:32:27.430-06:002012-07-15T15:32:27.430-06:00I love your site! Great recipe! i'm working ...I love your site! Great recipe! i'm working on canning right now!Stephsgrnhttps://www.blogger.com/profile/16876072178267450106noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-51000220092576074752012-05-04T06:56:26.202-06:002012-05-04T06:56:26.202-06:00I just stumbled across this post and want to thank...I just stumbled across this post and want to thank you for the very detailed, informative information on dealing witht the Ph level issue. I made some salsa a couple of years ago that contained way too much vinegar, and the result was awful. No one would eat the results, after all the work of making it, not to mention the waste of food! Your instructions don't mention skinning the tomatoes or getting rid of the seeds. I always thought you needed to eliminate both when making salsa.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-82087942489431784782011-09-30T13:08:06.046-06:002011-09-30T13:08:06.046-06:00Is the end result very similar to a fresh mexican ...Is the end result very similar to a fresh mexican salsa? I was also wondering if I could add garlic to this without lowering the acidity?Carolynhttps://www.blogger.com/profile/07420557626525433753noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-62436332318020705582011-08-29T14:45:39.613-06:002011-08-29T14:45:39.613-06:00LC, I'm pretty sure I just got them at Home De...LC, I'm pretty sure I just got them at Home Depot in the garden soil testing area or something like that. You might also try a nursery.Rachelhttps://www.blogger.com/profile/09611043209149128358noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-47563723826202842452011-08-29T14:36:18.663-06:002011-08-29T14:36:18.663-06:00I was wondering if there are special PH strips for...I was wondering if there are special PH strips for food? Where do you purchase yours? Great Blog Thank you!LCnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-91990339289820120732011-07-14T09:38:23.173-06:002011-07-14T09:38:23.173-06:00Hi! I LOVED your recipe for the salsa. The method ...Hi! I LOVED your recipe for the salsa. The method is very easy to follow. I adapted it using my own ingredients and it turned out amazing! <br />I had a lot of veggies from my garden so I used those:garlic scapes, red scallions and habaneros. <br />thank you for sharing!creativebitesbloghttps://www.blogger.com/profile/04248648975528485093noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-87279056331210680572010-11-03T07:07:34.918-06:002010-11-03T07:07:34.918-06:00Anonymous - I use quart jars because we eat salsa ...Anonymous - I use quart jars because we eat salsa quickly. You can use pint if you prefer. It doesn't matter.Rachelhttps://www.blogger.com/profile/09611043209149128358noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-86142164715697378882010-11-03T04:51:59.868-06:002010-11-03T04:51:59.868-06:00What size jars?What size jars?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-82518070712139423112010-08-25T10:21:33.762-06:002010-08-25T10:21:33.762-06:00Carma, if you'll note what I indicated in para...Carma, if you'll note what I indicated in paragraph 4, I thoroughly researched the importance of acidity in preserving food and made allowances for salsas that are not acidic enough to pass the strip test. <br /><br />Several university extension sources have verified that high-acid foods, with a pH of 4.6 or lower, are safely canned in a boiling water bath because the acidity is great enough to prevent the spores of Clostridium botulinum. <br /><br />Green beans and other non-acid foods need to be preserved with sufficient acid or in a pressure-canner.Rachelhttps://www.blogger.com/profile/09611043209149128358noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-71097703669402617392010-08-06T13:43:47.016-06:002010-08-06T13:43:47.016-06:00This is kind of scary to me--I took the Master Foo...This is kind of scary to me--I took the Master Food Preserver class and I think the acid is necessary to keep botulism from growing and producing toxins. You say that you don't use vinegar when canning tomatoes, but the Extension service recommends that, too, so I'm a little confused. If a home canner called me when I was taking calls as a Master Food Preserver, I'd tell them to pressure can this recipe! But the recipe sounds great for a fresh salsa!!Unknownhttps://www.blogger.com/profile/01398419555915983098noreply@blogger.comtag:blogger.com,1999:blog-29169453.post-67889394108426191782010-07-31T04:19:56.091-06:002010-07-31T04:19:56.091-06:00The recipe sounds really good. Thanks for sharing....The recipe sounds really good. Thanks for sharing. If you get the chance, check out more ways of canning salsa over at my site.Chef Jayhttp://www.chile-pepper-sauces.com/canning-salsa.htmlnoreply@blogger.comtag:blogger.com,1999:blog-29169453.post-89704045185602160742010-07-26T21:11:04.148-06:002010-07-26T21:11:04.148-06:00I have read your recipe and i love it..it sounds a...I have read your recipe and i love it..it sounds amazing..one thing i m very worried about is bacteria...i have canned jams and other veggies and i have been wanting to can salsa for awhile now. where do you get the ph strips? and after water bath process you have had no problems with bacteria? i have been searching recipes online all day and i am really interested in yours its looks and sounds delish!Anonymousnoreply@blogger.com