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A canning tutorial?

post #1 of 23
Thread Starter 
Hello, I've gotten a bug to try canning some salsa, but I don't have a clue. Can anyone refer me to the basics? Thank You very Much.
post #2 of 23
Get yourself the Ball Blue Book.http://www.canningpantry.com/ball-bl...k-canning.html . Trust me you cannot go wrong
post #3 of 23
Thread Starter 
Thanks for the referral, I'll be ordering today!
post #4 of 23
I have several recipes at home, I'll post one tomorrow. I think you will be really pleased with canned salsa. You really do not have to do anythng to much different that fresh.
post #5 of 23
Salsa is highly acidic so that's an almost fail proof one.

Boil jars, seals and lids to sterize

Fill canning jars, wipe off all reminants of seeds, or what from the edge of the jar. Place seal on jar, then lid and bail or collar. Submerse in boiling water for about 10 minutes. Remove from water bath and let cool laying on their sides to make sure they don't leak. If your are using jars with tin lids and seals they should suck in and make a tiny dimple in the lid.

post #6 of 23
My wife is a salsa canning queen, she has some salsa recipe's that are excellent and she gets alot of requests from family and friends. I told her about your salsa interests and hopefully she will be posting a recipe or two and some salsa canning tips soon.
post #7 of 23
Thread Starter 
Thanks MossyMo, I can hardly wait. I've got plenty of spicy rubs to share with all.
post #8 of 23


Richoso1 I don't know if you've ever tried this but once when I was trying to clean out the wifes garden we had a bunch of cucumbers left and decided to chop some into it. You can even add extra hot peppers then since the cucumber seems to cool it down.

Good luck to ya.

PS I've made blackbean and corn salsa and it's really good. Check the net there are a bunch of similar recipes even though I really don't believe there is really a recipe for salse....it's just a guide line!!
post #9 of 23
I have been kicking around this canning thing also... Deb, you are a wealth of knowledge! Thanks for sharing!
post #10 of 23
The Ball Blue Book is a great purchase, and has just about all the information you will ever need in it.

Another tip when sterilizing your jars... I throw all mine in the dishwasher and have a sterilize option on it... I start it when I start cutting up my veggies and I just leave the door shut until I am ready to fill my jars. This way they are all nice and hot and clean when I am ready.

I am at work currently but I will post some recipes when I get home. I have an excellent pizza sauce recipe as well. You can even can bloody mary mix to have on hand any time!!
post #11 of 23
Pizza Sauce

25-28 Tomatoes
2 large onions, minced
4 garlic cloves, minced
3 tbsp olive oil
2 tbsp lemon juice
1 tsp black pepper
1 tbsp sugar
2 tbsp parsley, chopped
1 tbsp oregano
1 tbsp basil
1 tsp rosemary
1 tsp celery seeds
2 tsp salt
1/2 tsp summer savory

Peel and pure tomatoes

Mince the onion and garlic

Put olive oil in deep pan and saute the onions and garlic until transparent. Add tomato puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced to 1/2 stirring occasionally. This will take 2-3 hrs.

When sauce done and nicely thickened, ladle into pint size jars, clean the rims of jars, and seal. Process 25 mins in water bath.

** Now the above is the original recipe.... I however can NEVER seem to follow a recipe exactly.

Here are my changes.....
I used the crushed tomatoes from Sam's Club
1/4 cup more onions
1 more garlic clove
1 cup green peppers, diced fine
1 more tsp summer savory
1 tsp tastefully simple mama mia marinara spice (really liked the flavor of this so I added this to my sauce)

We actually use this more for a dipping sauce for cheese sticks and breadsticks than we do actual pizza sauce.

post #12 of 23
Thread Starter 
My wife is gonna love it! Thanks for the recipe.
post #13 of 23
Spaghetti Sauce

20 cups skinned and chopped tomatoes
2 large onions
3 green peppers, seeded and chopped
6 garlic cloves, finely chopped
2 (10oz) cans mushrooms stems and pieces, drained
1 bunch celery, chopped (leaves included)
8 cups tomatoes juice
4 tbsp dried sweet basil
4 tbsp Italian seasoning
2/3 cup sugar
1/2 cup pickling salt
2 (13 oz) cans tomato paste
1 jar Prego spaghetti sauce
2 packages spaghetti sauce spice mix

In large stock pot add tomatoes, onions, peppers, garlic, mushrooms, celery, tomato juice, basil, and Italian seasoning.

Simmer, stirring occasionally, over med. heat for 30 mins.

Add sugar and salt and simmer 30 mins longer, reducing liquid.

Add spaghetti sauce, paste, and spaghetti sauce mix.

Ladle into sterile jars, leaving 1/2 inch head space.

Process 10 mins in hot water bath.

** Again, the above is the original recipe... below are my changes.

I used the crushed tomatoes from Sams club - beats blanching and peeling, and seeding my own.
Used 13 oz can of mushroom pieces
Only 4 cups of juice (we like our sauce a lot thicker)
Instead of sugar, I used splenda
Used 24oz of paste
And instead of Prego I used Ragu (1lb 10oz)

post #14 of 23
I hate to admit this.... but I can not find my salsa recipe tonight. I will have to post this tomorrow. I called a friend that I made a copy for and she is bringing it to my work tomorrow.

I will have it on there tomorrow.
post #15 of 23

4 to 8 jalapeno peppers
4 cloves of garlic
1 small can tomatoe paste
1/2 tsp pepper
1 tbsp salt
4 cups finely chopped tomatoes
1/4 tsp alum
1/2 tsp cumin
1/2 cup sugar
1 cup vinegar
1 green pepper, finely chopped
1 cup onion, finely chopped

Combine jalapeno pepper, garlic, tomatoe paste, sugar, vinegar, alum, and spices in blender or food processor. Process until desired consistency. Combine with chopped vegetables in large sauce pan. Bring to a boil, reduce heat and simmer 45 mins. Pour into hot jars, leaving 1/2 inch head space. Seal and process in water bath for 15 mins - or pressure canner for 5 mins @ 10lbs of pressure. Yield 3 pints.

*** The above is the original recipe and below are my changes that I make***

I use all 8 jalapenos but I remove the seeds
I use 5 cups of tomatoes (again the diced cans from Sam's Club)
I add another 1/2 cup more onions
And also add in a couple of sweet banana peppers

I have some family members that lean towards the sweeter salsa rather than the hot. All I do there is add more sweet banana peppers and less jalapenos.

post #16 of 23
Hey Tanya thanks for all the recipes I really wanted the salsa one.
post #17 of 23
Oh my God! Is that Ball Blue Book still around? I have my Mamas from the 1940's it's wrapped in folded "oil cloth" because all the threads wore out in the binding back when I was a kid. Great book.
post #18 of 23
For safety's sake, add enough acid (lemon juice, vinegar, etc) to bring the PH to below 4.6. Botulism is a VERY bad thing!

CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing. This bacteria produces a deadly toxin that can cause serious damage to the central nervous system or death when eaten in even small amounts.

It looks like most of these recipes have sufficient acid though. If you are unsure, either use a Ph meter or pressure can your full jars.
post #19 of 23
Doesn't most salsa have vinegar?
post #20 of 23

DID I read that wrong?

Did you say you put bloody marys in your pizza? That's Vodaka and tomato juice right?
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