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Post by smsmith on Sept 25, 2021 8:37:55 GMT -6
I am no expert in canning by any means, but my understanding is that if you are canning via hot water bath the acidity from vinegar is essential for preservation. My wife always makes it abundantly clear to me that I HAVE TO BUY VINEGAR WITH AT LEAST 5% ACIDITY for her canning. Can you please ask her if she adds it to the whole pot or to each jar individually, and how much. TY She says she adds it to the entire batch, per the recipe. How much would be in the recipe. Her salsa recipe calls for 1 1/4 cups of vinegar, that recipe makes 8-9 pints. You may want to search engine up a saltless spaghetti sauce recipe
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Post by chummer16 on Sept 25, 2021 8:48:31 GMT -6
Can you please ask her if she adds it to the whole pot or to each jar individually, and how much. TY She says she adds it to the entire batch, per the recipe. How much would be in the recipe. Her salsa recipe calls for 1 1/4 cups of vinegar, that recipe makes 8-9 pints. You may want to search engine up a saltless spaghetti sauce recipe I will look more places but the ones I looked at just said to add it but didn’t say where, when, and how much.
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Post by smsmith on Sept 25, 2021 8:52:21 GMT -6
She says she adds it to the entire batch, per the recipe. How much would be in the recipe. Her salsa recipe calls for 1 1/4 cups of vinegar, that recipe makes 8-9 pints. You may want to search engine up a saltless spaghetti sauce recipe I will look more places but the ones I looked at just said to add it but didn’t say where, when, and how much. Well, I would guess that if you are making a finished batch of 8-9 pints or so, you'd be safe adding the 1 1/4 cups I mentioned before. Tomatoes are naturally somewhat acidic, so that helps too. Does your recipe call for any added tomato sauce and/or paste? The paste has some natural sweetness and that helps to offset the vinegar taste. A guy can also use apple cider vinegar (wife only uses white vinegar), but finding 5% ACV isn't always easy.
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Post by chummer16 on Sept 25, 2021 9:27:23 GMT -6
I will look more places but the ones I looked at just said to add it but didn’t say where, when, and how much. Well, I would guess that if you are making a finished batch of 8-9 pints or so, you'd be safe adding the 1 1/4 cups I mentioned before. Tomatoes are naturally somewhat acidic, so that helps too. Does your recipe call for any added tomato sauce and/or paste? The paste has some natural sweetness and that helps to offset the vinegar taste. A guy can also use apple cider vinegar (wife only uses white vinegar), but finding 5% ACV isn't always easy. I don’t have a recipe, I make it to taste. I was looking at the online recipes to figure out the canning process. I made a test batch last week of 5 quarts it came out great but I didn’t add vinegar. I have those jars in the fridge to eat first. I put in onion, peppers, mushrooms, oregano, basil, and a bunch of spices from the cabinet. I just kept adding stuff until I got it where I wanted it. The next batch is going to be a big one so I need to figure out the vinegar.
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Post by Reagan on Sept 25, 2021 10:15:04 GMT -6
Can you please ask her if she adds it to the whole pot or to each jar individually, and how much. TY She says she adds it to the entire batch, per the recipe. How much would be in the recipe. Her salsa recipe calls for 1 1/4 cups of vinegar, that recipe makes 8-9 pints. You may want to search engine up a saltless spaghetti sauce recipe Can you share her canned salsa recipe? Or is it a guarded secret?
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Post by smsmith on Sept 25, 2021 10:18:08 GMT -6
She says she adds it to the entire batch, per the recipe. How much would be in the recipe. Her salsa recipe calls for 1 1/4 cups of vinegar, that recipe makes 8-9 pints. You may want to search engine up a saltless spaghetti sauce recipe Can you share her canned salsa recipe? Or is it a guarded secret? I'll ask her later today. We're heading out shortly
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Post by Sandbur on Sept 25, 2021 11:23:27 GMT -6
Decades back, tomatoes were more acidic and the vinegar wasn’t needed.
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Post by kooch on Sept 25, 2021 12:25:34 GMT -6
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Post by Sandbur on Sept 25, 2021 12:32:42 GMT -6
What will you make with the tomatoes?
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Post by kooch on Sept 25, 2021 12:43:48 GMT -6
We will mostly give them away. They already made all the stuff we would make in our own. Salsa, juice, sauce.
I’m not set up for canning. Might make some salsa fresca.
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Post by kooch on Sept 25, 2021 12:44:16 GMT -6
I’ll eat about 100 of those small tomatoes just one at a time.
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Post by kooch on Sept 25, 2021 13:57:48 GMT -6
Food processor. Onions, jalapeños, tomatoes, cilantro, salt and lime juice. Edit - Garlic too.
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Post by chummer16 on Sept 25, 2021 15:51:24 GMT -6
Food processor. Onions, jalapeños, tomatoes, cilantro, salt and lime juice. Edit - Garlic too. What does one do with that? I am in search for stuff my wife can eat. She can no longer have spice, salt, or fat. That could work minus the jalapeño and salt.
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Post by kooch on Sept 25, 2021 15:56:59 GMT -6
It's fresh salsa. I dip tortilla chips in it. It's not as pretty to look at when you use a food processor compared to spending hours chopping with a knife. It tastes the same though. Even Martha has a recipe. www.marthastewart.com/350180/salsa-fresca
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Post by smsmith on Sept 25, 2021 18:51:31 GMT -6
Can you share her canned salsa recipe? Or is it a guarded secret? I'll ask her later today. We're heading out shortly SOB...I had no idea she guarded the recipe with such intensity. I'll give it a shot again in the future, but no guarantees...
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