Question about SALSA

[sparkles2307]

OK, so heres the deal. I dont like my mom's recipe, and I dont feel like wasting time trying a bunch of different ones out. I know what my family likes. They like it when I toss tomatoes, jalapenos, onion, salt, vinegar, garlic, and lemon juice in a processor and give it a whirl. So, that being said, is there a way to just take my salsa and can it without having to change the recipe?

 

[ducks4you]

Who told you to change your recipe in order to can it?!?!
Seriously, it has vinegar in it. Why don't you try one jar, then store it. When I goofed on my canning--I tried canning whole sweet peppers in water WITHOUT a pressure cooker--I knew in a few weeks that it didn't work.

 

[beavis]

The tomatoes, vinegar and lemon juice are all acidic.

I am betting that your recipe could be canned.

Usually the experts suggest using store bought lemon juice instead of squeezing a lemon since its of a much more consistent acidity.

 

[journey11]

As long as you don't go overboard on the percentage of peppers and onions in it, it should be fine. The tomatoes, vinegar and lemon juice should keep it acidic enough. I'd go for it. You'll know if it spoiled when you open a jar, but IMO, I don't think it will.

 

[schmije]

I agree with the others that it'll probably be fine. Do you cook your salsa, or eat it fresh? If you're used to having it fresh, canning it will change it a little, so you might want to try a small batch and see what your family thinks. All of the salsa recipes that I've ever used have you cook the salsa, then put it in the jars, then process it, so there could be quite a bit of difference between fresh and canned for the same recipe.

If I were you, I'd find a salsa recipe (maybe something from the Ball Blue Book), then use your ingredients with the tried and true instructions for cooking and canning it.

 

[freemotion]

I ferment my salsa instead of canning it. Of course, you need cool storage room for that... a good root cellar or a second fridge.

 

[vfem]

Oh yeah, you're still going to have to cook it down first. Can't do it fresh packed.

 

[sparkles2307]

Darn, thats the clincher, we dont like cooked. Oh well

 

[freemotion]

Then you need to ferment it. No cooking involved. We've kept it for months and it is absolutely delicious! Don't know how long it would keep, as we always finish it up before it spoils. Usually around January or February. Instructions on the fermenting thread on the sister site, sufficientself.