Canning: Jalepeno Salsa
Thursday, August 26, 2010
Often when I make salsa, I don’t really use a recipe. I glance at a few in trusty canning cookbooks, and then just use what I have. The above salsa is about two parts tomatoes, one part fresh chopped jalepenos, one part diced red onions, a generous splash of cider vinegar, 3 chopped garlic cloves, a dash of salt, and the juice of half a lime. And let me tell you, it’s kicking. I cooked it down on the stove for about 20 minutes just to reduce some of the water, and made two quick pint jars of salsa.
Posted by Erin on 08/26 at 09:05 AM
Next entry: Spicy Tomato Tempeh
Previous entry: Canning: Gold Tomato Sauce
Just as I said in the comments section of your yellow tomato sauce post, you need to be careful when canning tomatoes. Because their acid levels are right at the point between safe and not safe for canning, you always need to add additional acid. With tomatoes, it’s best to use a tested recipe/method and not improvise to much. Your splash of vinegar has me concerned. You added a lot of low-acid ingredients and may have needed as much as a half cup of acid to counterbalance them.