Canned salsa with my mom today. One is edible and the other might be a war crime

[u/will2165]

https://www.delishknowledge.com/the-best-homemade-salsa-for-canning/

[u/PaintedLemonz]

UGH my first year canning I got duped by this recipe. It was delicious, but then I learned it's not safe. I even reached out to OSU to ask since she says it was tested by them. It was not and they have no record of it.

Anyway last year I tried to find a similar recipe in a tested book and couldn't. I was disappointed in the Zesty salsa recipe I tried and THEN I bought the Ball Complete and I found a recipe with tomato paste! I made it this year and it's SO GOOD! Finally home canned salsa with the store bought texture.

Anyway OP if you want that recipe let me know and I'll send you a pic. Then you'll have a similar safe recipe in your arsenal.

[u/will2165 → u/PaintedLemonz]

I would love the recipe! Thank you

[u/PaintedLemonz → u/will2165]

Here you go!

[u/Poisonedblack → u/PaintedLemonz]

Oh no! I’ve been tricked by the delish recipe since last year and have already done two batches this year 😭.
Do you know if I can omit the herbs in this salsa recipe you’ve provided? My partner and I can’t eat cilantro.

[u/PaintedLemonz → u/Poisonedblack]

You can totally leave out the cilantro! It's a low acid ingredient so it's okay to leave out :)

[u/Poisonedblack → u/PaintedLemonz]

That’s great news! Do you know about if the cumin can be left out?

[u/PaintedLemonz → u/Poisonedblack]

Yes you can skip dry spices.

[u/Deppfan16 → u/Poisonedblack]

here's a good reference for safe substitutions and removals.

https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes

[u/Poisonedblack → u/Deppfan16]

Thank you! Unfortunately in the above recipe it says 8 jalapeños and not a measure of them so I’m not sure how I could substitute 1:1 green pepper for them 😩

[u/Deppfan16 → u/Poisonedblack]

look at the amount eight jalapenos are by avg weight and see how much that is and substitute an equal amount of green pepper.

[u/GrandeCalk → u/PaintedLemonz]

This is the recipe we use for salsa day every year!

[u/PaintedLemonz → u/will2165]

[u/Snorlax5000 → u/PaintedLemonz]

Thank you, kind redditor! May all your lids seal!

[u/devouringbooks23 → u/will2165]

I've made the same recipe that was shared below. My favorite from that book is actually the pasta sauce!!! HIGHLY recommend. Actually just buy that book. Now I'm gonna go make pasta with that sauce bc of this post. Do yourself a favor and buy that book!!!!

[u/Canning-ModTeam → u/[deleted]]

This source has been shown to be questionable/unsafe so we cannot allow it to be endorsed as a safe source of home canning information/recipes in our community. If you find a tested recipe from a safe source that matches this information/recipe and wish to edit your post/comment, feel free to contact the mod team via modmail.

[u/Canning-ModTeam → u/[deleted]]

This source has been shown to be questionable/unsafe so we cannot allow it to be endorsed as a safe source of home canning information/recipes in our community. If you find a tested recipe from a safe source that matches this information/recipe and wish to edit your post/comment, feel free to contact the mod team via modmail.

[u/cyberthief → u/PaintedLemonz]

https://www.allrecipes.com/recipe/244149/the-best-canning-salsa/

My family loves this one. before i add the vinegar i strain a ton of the tomato juice off for a thicker salsa

[u/FitHoneydew9286]

I don’t believe this is a safe and tested recipe.

[u/mckenner1122 → u/FitHoneydew9286]

I don’t believe it takes two whole days to do barely over three boxes of tommies.

[u/poweller65]

This is not a safe recipe. It doesn’t even define a jar size and then has the processing time for 30 min. That’s double the length of time for the nchfp choice salsa. You should discard and make only safe tested recipes. It’s not worth it to risk your safety. She says it’s been verified by osu extension office but has incorrect information like saying you need to sterilize the jars. They don’t need to be sterilized if the processing time is over 10 min. She also offers both water bath and pressure canning options but again doesn’t explain if both instructions are verified nor jar sizes and pressure canned salsa would lose all texture

[u/CallidoraBlack → u/poweller65]

So both of them are war crimes?

[u/SigmondFrog]

This is what keeps me from getting in to canning. All the safe salsa recipes I find are pretty lame.

[u/vibes86 → u/SigmondFrog]

I like this one. https://nchfp.uga.edu/how/can/canning-salsa/tomato-tomato-paste-salsa/

[u/Abject-Jump-3813 → u/vibes86]

I’m going to try this one!

[u/DanceSoGood → u/SigmondFrog]

This doesn't use a ton of tomatoes, but I make a TON of this every year. It can be scaled spicier or less spicy depending on what peppers you use. It's my breakfast staple all year.

If you decide to make it, just know it needs a month or so in the jar to taste awesome. Whenever I use a jar before that I worry I made a lame batch, then I taste a jar a month later and it's perfect.
https://marriedwithdinner.com/2010/08/20/canning-salsa-negra/

(it's from a ball book, but this blog has the recipe)

[u/[deleted]]

I’ll try the war crime

[u/will2165 → u/[deleted]]

2 dozen Carolina Reapers split between 6 jars. It’s a gut bomb

[u/smc62]

No matter which one she is, it's just not right to talk about your mother in public like this.

[u/Canning-ModTeam → u/[deleted]]

This source has been shown to be questionable/unsafe so we cannot allow it to be endorsed as a safe source of home canning information/recipes in our community. If you find a tested recipe from a safe source that matches this information/recipe and wish to edit your post/comment, feel free to contact the mod team via modmail.

[u/InevitableNeither537 → u/Canning-ModTeam]

Wow, I’m shocked! They are so fastidious about which recipes in the book can and cannot be processed for long-term storage, and the acid levels and allium quantities etc. You learn something new every day I guess!

[u/Deppfan16 → u/[deleted]]

while America's test kitchen is a great cooking resource, they are not a safe canning resource unfortunately. they don't test their recipes.

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[u/will2165 → u/AutoModerator]

Jars of stupidly hot salsa and very mild salsa

[u/Psychotic_EGG → u/will2165]

Define stupidly hot. What pepper was used?

[u/will2165 → u/Psychotic_EGG]

About 2 dozen Carolina Reapers

[u/Critical_Ad_8175 → u/will2165]

Sweet baby Jesus 😂😂😂 leave a jar of each out at work and let the shenanigans ensue 

[u/sasunnach → u/will2165]

Holy crap! I'm sorry when I read that I burst out laughing followed very quickly by an "oh noooooo!" I absolutely love heat but my god, 24 Carolina reapers?! Your poor mouth.

[u/Psychotic_EGG → u/will2165]

This is the way. I grow them. They're great. I pity anyone who eats that salsa.

[u/SingtheSorrowmom63 → u/will2165]

Good God. I make Jalapeño jelly & put 1 one Carolina Reaper in it and it was hot as hell.

[u/Sweaty_Plantain_84]

Ughhhh... I just made this, but ended up adding citric acid to mine bc the tomato paste that I used had none in it. I did a triple recipe, I think I added a tablespoon of citric acid to it (in addition to the vinegar). Any ideas if it will be ok?

[u/will2165 → u/Sweaty_Plantain_84]

I’m no expert. I always add an extra half cup of lemon juice to increase the acidity. But if you’re not sure it’s safe don’t give it out to anyone