Finally got around to canning habanero salsa with the remaining produce I bought and froze last summer! I typically can 60-80 jars of salsa each year with varying degrees of spice.
Finally got around to canning habanero salsa with the remaining produce I bought and froze last summer! I typically can 60-80 jars of salsa each year with varying degrees of spice.
Out if the 20 jars I canned from this batch, I only had 2 failed seals! Those jars went in the fridge because I didn’t feel like reprocessing for so little product. We’ll eat them quickly. An open jar of my salsa lasts approximately 0.75 days in this house lol
Edit: forgot the garlic in the ingredients list
owd09
What is your procedure for the frozen tomatoes? Do you thaw and cut them before cooking or boil whole frozen?
farmingmaine
My goal is salsa. 20 jars is terrific.
BjornLakenstrazen
What’s the white foam??
jerifishnisshin
Freezing doesn’t affect the flavor? I’m asking because I make jalapeño salsa in batches throughout the summer as and when things ripen, but your method would make my life easier.
mbranbb
Can I have a jar? 🙏🏼🙏🏼🙏🏼
Hyrogrifix
It looks good, just don’t post this in r/canning. They’ll tell you that you’re recipe is unsafe and that you are only allowed to use USDA approved recipes or some nonsense like that.
ReverendFather
Thanks OP, for the great post and detailed comments. I learned a lot from you today.
limebiscuit53
For sale?👀
theSuburbanAstronaut
I’d like to buy a jar- I’ve had a vicious craving for an excellent salsa the past couple of weeks and nothing has been able to satisfy. Could i get an estimate on shipping cost to Pennsylvania? I want either spicy or medium.
10 Comments
Tomatoes
Peppers
Onions
Garlic
Cumin
Coriander
Salt
Vinegar
Lemon juice
Out if the 20 jars I canned from this batch, I only had 2 failed seals! Those jars went in the fridge because I didn’t feel like reprocessing for so little product. We’ll eat them quickly. An open jar of my salsa lasts approximately 0.75 days in this house lol
Edit: forgot the garlic in the ingredients list
What is your procedure for the frozen tomatoes? Do you thaw and cut them before cooking or boil whole frozen?
My goal is salsa. 20 jars is terrific.
What’s the white foam??
Freezing doesn’t affect the flavor? I’m asking because I make jalapeño salsa in batches throughout the summer as and when things ripen, but your method would make my life easier.
Can I have a jar? 🙏🏼🙏🏼🙏🏼
It looks good, just don’t post this in r/canning. They’ll tell you that you’re recipe is unsafe and that you are only allowed to use USDA approved recipes or some nonsense like that.
Thanks OP, for the great post and detailed comments. I learned a lot from you today.
For sale?👀
I’d like to buy a jar- I’ve had a vicious craving for an excellent salsa the past couple of weeks and nothing has been able to satisfy. Could i get an estimate on shipping cost to Pennsylvania? I want either spicy or medium.