samba Posted August 21, 2010 Share Posted August 21, 2010 Here's my standard salsa recipe. I often go heavier on the cilantro and onion and sometimes lighter on the lime. What changes should I make to this recipe if I want to try canning it? I'd also like to make larger quantities at a time. SALSA CRUDA 4 tomatoes, diced 1/4 c minced onion 1/2 c chopped cilantro 4 cloves garlic, minced 1 serrano pepper, minced (I often sub whatever hot pepper is available) juice of 2 limes 2 tsp salt Thanks, Carolyn Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted August 21, 2010 Share Posted August 21, 2010 Wish I were there! I would gladly help you taste test this!! All for the small fee of a few jars at the end. AND, I would help you chop the veggies up, too!! :) Quote Link to comment Share on other sites More sharing options...
Julie in Austin Posted August 21, 2010 Share Posted August 21, 2010 Unless you are going to use a pressure cooker, I would not suggest tinkering with a recipe because tomatoes are kind of borderline in having a high enough acidity to can and so if your other ingredients get your acidity too low, you could have major safety issues. I have canned "traditional salsa" from freshpreserving.com and it is fabulous and similar to your recipe. I have also done the "roasted tomato and garlic" from the Williams Sonoma canning book and it rocked. Quote Link to comment Share on other sites More sharing options...
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