1. Dismiss Notice
  2. Official TEG Poll: What is your garden style?
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  3. Sunflower issues - Featured Thread
    CLICK HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice
  4. TEG Picture of the Week (POW) - Submit your Pics Now !!
    Click HERE!
    (if you are logged in, this notice can be dismissed using the "x" to the top right of the notice)

    Dismiss Notice

Can I cold pack salsa?

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Dace, Jul 20, 2008.

  1. Jul 20, 2008
    Dace

    Dace Garden Ornament

    Joined:
    Apr 28, 2008
    Messages:
    192
    Likes Received:
    0
    Trophy Points:
    79
    Location:
    So. Cal
    I love fresh style salsa and made a large batch. Every recipe that I find online is hot pack...I really would rather cold pack it to preserve as much of the fresh texture as possible.

    Can anyone advise??
     
  2. Jul 20, 2008
    coopy

    coopy Garden Ornament

    Joined:
    May 9, 2008
    Messages:
    141
    Likes Received:
    1
    Trophy Points:
    79
    I am not sure what you mean by hot pack. I always cold pack my salsa. I use a canner (not a pressure cooker) to can my salsa. Is that what you mean?
     
  3. Jul 20, 2008
    curly_kate

    curly_kate Garden Addicted

    Joined:
    Jul 17, 2008
    Messages:
    1,452
    Likes Received:
    138
    Trophy Points:
    217
    Location:
    Zone 6A - Southeast Indiana
    I would love to know if that's possible. I have a fantastic recipe for fresh salsa that I am never able to save. I've tried freezing it, and that pretty much ruins it. Luckily, with the amount of acid in the salsa, it lasts for a long time in the fridge.
     
  4. Jul 20, 2008
    Dace

    Dace Garden Ornament

    Joined:
    Apr 28, 2008
    Messages:
    192
    Likes Received:
    0
    Trophy Points:
    79
    Location:
    So. Cal
    Hot pack - heat processing the food item to be canned and then putting hot food into hot jars to be canned.
    Cold pack - raw packing...not heating the food first before it goes into a jar, packing in cold/raw food to then be canned.
     
  5. Jul 20, 2008
    patandchickens

    patandchickens Deeply Rooted

    Joined:
    Nov 24, 2007
    Messages:
    2,537
    Likes Received:
    1
    Trophy Points:
    153
    Location:
    Ontario, Canada
    You could try it (be very careful of the pH-vs-spoilage issue, for recipes not formally tested for canning, though).

    HOWEVER I would have to guess that any sort of salsa fresca - pico de gallo - type thing is likely to get pretty soft and wet and weird just from the heat of processing. Not everything *can* be canned with impunity, unfortunately.

    Good luck,

    Pat
     
  6. Jul 20, 2008
    coopy

    coopy Garden Ornament

    Joined:
    May 9, 2008
    Messages:
    141
    Likes Received:
    1
    Trophy Points:
    79
    I see what you are saying now. I have never "cold packed" as you call it. I however do not let my tomatoes get mushy either.
    Do you have a Ball Blue Canning Book? This is a great book for answering questions on canning. You can also go to their website. Sorry I am no help to you.
     
  7. Jul 21, 2008
    me&thegals

    me&thegals Garden Ornament

    Joined:
    Jul 15, 2008
    Messages:
    451
    Likes Received:
    1
    Trophy Points:
    93
    Location:
    WI-zone 4
    I always cold pack my salsa and tomatoes. To keep it all less juicy, I let it drain for a long time and them keep skimming the extra juice off the top since it all gets more juicy when doing the canning stage. No problems. I think it's most important to keep the acidity up if you've added veggies to your salsa and to keep the salt in the right proportion. Good luck :)
     
  8. Jul 21, 2008
    averytds

    averytds Chillin' In The Garden

    Joined:
    Jul 20, 2008
    Messages:
    77
    Likes Received:
    0
    Trophy Points:
    29
    Location:
    KS
    I could be wrong, but my understanding between the whole hot pack/raw pack issue had more to do with final appearance and amounts than anything else. Hot packing the food is pre shrunk, so you can fit more into the jar and will have less floaters. After processing the jar will still be full. Raw pack the finished product will have shrunk in the jar, so the jar will have less in it and reflect that in appearance.

    So you should consider the added costs and time of processing/using more jars etc. vs hot packing.

    Whole tomatoes I usually raw pack and my crammed full jar appears only about 3/4 full after processing. It's worth it to me.

    If you follow an approved recipe on amounts and acidification and if you're not planning to enter it in the fair, I say raw pack and I wouldn't worry about it.
     

Share This Page