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salsa info

posted by: ahbee01 on 06.01.2011 at 11:01 am in Harvest Forum

I haven't made salsa in 2 years, I use Annie's Salsa recipe, and have seen that there have been some changes. I always follow the recipe, and want to know if this recipe is still up to date, the most recent recipe I have is from an 09 post,I think!
I haven't been able to can it because of tomato loss 2 years in a row, I did freeze some so I didn't worry about it being canning safe! I am hopeful that this year our maters will make it to be canned, plus I want to share the recipe and I want to make sure I have the correct info. I really love this salsa, as does my entire family, so when I share the recipe, I really make sure that the receiver understand the importance of being canning safe!
Thanks to anyone who can help, I have really missed this board, and canning, everyone always made me feel welcome and have always been patient and helpful! I still consider myself new to canning, and feel I have a lot more to learn.
Thanks again, Brenda

Annie's Salsa Ingredient Checklist:

8 cups tomatoes, peeled, chopped and drained

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped
3 - 5 jalapenos, chopped
>Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups.

6 cloves garlic, minced
>Do not increase. But small differences in size of cloves should not matter.

2 teaspoons cumin

2 teaspoons pepper

2 Tbsp canning salt
>For taste only. Can be reduced or left out entirely.

1/4 cup (4 Tbsp) fresh cilantro, chopped
>Can be reduced or left out entirely. Do not increase.

1/3 cup sugar
>For taste only. Can be reduced or left out entirely.

1 cup 5% cider vinegar
>Pressure canning is no longer recommended, which specified 1/3 cup vinegar. Must include full 1 cup of vinegar for BWB processing.
However, may substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice). Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%.

2 cups (16 oz.) tomato sauce
>For texture only. Can be reduced or left out entirely.

2 cups (16 oz.)tomato paste
>For texture only. Can be reduced or left out entirely.

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars, seal and process in a hot water canning bath for 15 minutes.
Makes about 6 pints.
>Cannot BWB quarts. If doing half-pints or smaller, process for the pint time of 15 minutes.


clipped on: 09.25.2011 at 04:15 pm    last updated on: 09.25.2011 at 04:15 pm

RE: About that Chocolate-Raspberry Jam (Follow-Up #20)

posted by: readinglady on 10.15.2007 at 12:15 pm in Harvest Forum

I was feeling a little lazy this morning, LOL, and not wanting to type in that recipe. Fortunately, I'd saved that 2005 thread to my computer.

Here's Melly's post of the Ferber recipe with her comments:

I'd like to try the Mes Confitures version. I'm planning to make it this week. She uses extra bittersweet chocolate and less sugar. After I weigh the the raspberries, I'll measure them and compare it to the ball recipe. I think I will cut the chocolate back to match the level used in the ball recipe. I'll use the bottled lemon juice instead of fresh also. Of course this recipe does not use pectin.
Raspberry with Chocolate
2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net
3 1/2 cups (750g) sugar
Juice of one lemon
9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mis the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.
Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediatedly and seal.

I kind of like this method. I use a 2 quart glass measuring cup for the overnight rest. Then I know how many jars to prep the next the day. I'm planning to use a half teaspoon of butter for the help with foaming also. I'll let you know how it turns out.



clipped on: 07.29.2011 at 10:01 pm    last updated on: 07.29.2011 at 10:01 pm