do you have a recipe? how do you make / blend so much at once? looks awesome!
MortChateau
– 13 Lbs Canned Roma Tomatoes – 9 lbs Rotel – 4 large Vidalia onions (finely chopped) – 1 T cumin – 3 T garlic – 4 bunches cilantro Roughly chopped – 2 T Sugar – 2 T salt (more or less to taste) – 12-15 limes (juiced)
Everything except rotel and lime juice into large pot and blitzed with a stick blender. Heat to 170f and add rotel and lime juice at the end so the chunks are larger.
Hot pack into jars and pressure can to USDA standard time and psi.
A quick note on pressure canning. The USDA says you can water bath can salsa if the food is high acid. But, since lime juice varies in acidity they don’t consider fresh lime juice appropriate to call a food high acid. This is why I went with pressure canning. WB canning is much more gentile and if you use either vinegar or that fake bottled lime juice, the recipe may become a high acid food which can be WB canned. “Home made” recipes are safer to pressure can however since they haven’t been tested for safety by the USDA.
rikitikitutu
“Weeks” in my house translates to “4 or 5 days.” 😆
tidyshark12
Weeks? That amount if salsa would likely last me a few decades
7 Comments
Where’s all the rings
You used reapers ?
Do you freeze them? Or how do you preserve them?
do you have a recipe? how do you make / blend so much at once? looks awesome!
– 13 Lbs Canned Roma Tomatoes
– 9 lbs Rotel
– 4 large Vidalia onions (finely chopped)
– 1 T cumin
– 3 T garlic
– 4 bunches cilantro Roughly chopped
– 2 T Sugar
– 2 T salt (more or less to taste)
– 12-15 limes (juiced)
Everything except rotel and lime juice into large pot and blitzed with a stick blender. Heat to 170f and add rotel and lime juice at the end so the chunks are larger.
Hot pack into jars and pressure can to USDA standard time and psi.
A quick note on pressure canning. The USDA says you can water bath can salsa if the food is high acid. But, since lime juice varies in acidity they don’t consider fresh lime juice appropriate to call a food high acid. This is why I went with pressure canning. WB canning is much more gentile and if you use either vinegar or that fake bottled lime juice, the recipe may become a high acid food which can be WB canned. “Home made” recipes are safer to pressure can however since they haven’t been tested for safety by the USDA.
“Weeks” in my house translates to “4 or 5 days.” 😆
Weeks? That amount if salsa would likely last me a few decades