Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 OK first is a picture of the peeling and dicing of the tomatoes. 106809-Salsa1.JPG Quote Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 Next is all ingredients ready for the pot. Ignore the golden acorn squash..LOL 106810-Salsa2.JPG Quote Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 Next is all ingredients in the pot starting to simmer. 106811-Salsa3.JPG Quote Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 My water bath outside. 106813-Salsa4.JPG Quote Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 OK maybe the last post didnt sound the best. My water bath canner outside. Didnt mean to scare anyone. LOL And last but certainly not least my homework is finished. And it actually resembles Darlene's !!! 106814-Salsa5.JPG Quote Link to comment
Darlene Posted September 13, 2006 Author Share Posted September 13, 2006 Oh how KEWL jewlzm! You ended up with the same amount that I did! lol  That was really neat to see your pictures too...thanks for taking them and sharing them... ((((jewlzm))))  All we gotta do is get some more ladies to share theirs and we'll be stylin! Quote Link to comment
Jewlzm Posted September 13, 2006 Share Posted September 13, 2006 The yellow tomatoes didnt do much for the color though. All the thick meaty long toms kinda took over But it sure was pretty putting it together. Thanks Teach! Quote Link to comment
Dee Posted September 13, 2006 Share Posted September 13, 2006 Oh jewlzm, you did good! Isn't it soooooo satisfying to see those jars full and ready to eat this winter!!! Quote Link to comment
Mt_Rider Posted September 14, 2006 Share Posted September 14, 2006 Quote: I put them into my hot water bath canner, which is also a huge stock pot. I don't have an *official water bath canner*...I don't feel I need one because I can accomplish the same objective with things I already have here, and save the money I would have spent on that. Right now, they are in there processing for 15 minutes. (see attached) Question Darlene, You aren't using a basket/rack thingie in the stockpot. I assume you've got something under each jar? What/how? The jars don't jiggle around and crash into each other during the boiling? I'm trying to construct a way to use my stockpots too. This is a neat Show&Tell idea. MtRider Quote Link to comment
Darlene Posted September 14, 2006 Author Share Posted September 14, 2006 Actually, I don't have anything on the bottom of my pot. For my 1/2 pint jam jars, I use my turkey roaster to waterbath can them and I don't use a rack or anything on the bottom of there either. I've never had a jar crack either so I dunno. I wonder if putting a dish towel down in the water on the bottom would work if someone is concerned about it. But me? I just put those jars in and let 'em rip. Maybe cause it's not being done under pressure and not for long periods of time is why I haven't run into a problem. Then again, I put the jars in an appropriate sized stock pot...I don't know but that's how I do it. Quote Link to comment
Jewlzm Posted September 14, 2006 Share Posted September 14, 2006 I dont put anything in the bottom when Im water bath canning in my stock pot either. I havent had a problem but then again I havent been canning long either. When I pressure can I do use the rack for pints but I cant get the quart jars and the rack in there if I actually want the lid on. So I have been looking for a larger PC. Quote Link to comment
Keiko Posted September 14, 2006 Share Posted September 14, 2006 Umm...I didn't blanch and peel my tomatoes. Did I flunk? Â My Quality Control Officers didn't catch it, either. Â Keiko 107024-QualityControl.JPG Quote Link to comment
Keiko Posted September 14, 2006 Share Posted September 14, 2006 Well, here's my 7 pints of Annie's Tomato Skin Salsa  I used Roma tomatoes (cuz they were on sale) and only 2 jalapenos (because then the little ones can eat it too).  107027-Ping!.JPG Quote Link to comment
Darlene Posted September 14, 2006 Author Share Posted September 14, 2006 Quote: Umm...I didn't blanch and peel my tomatoes. Did I flunk? My Quality Control Officers didn't catch it, either. Keiko ROFL! You are too cute! lol Fire those quality control personnel! lol Actually, what you might find is that the peels, during the water bath processing, may seperate off of the chunks of tomatoes. It's not going to effect the taste at all, but you may notice the texture. All in all, it's safe to eat! Quote Link to comment
Dee Posted September 14, 2006 Share Posted September 14, 2006 I put my tomatoes, raw with seeds and skins, in my food processor and just run it a bit to get it chunky. Cook it up and it works fine Keiko. Quote Link to comment
Keiko Posted September 15, 2006 Share Posted September 15, 2006 Thanks Darlene and Dee...good to know I won't be poisoning the family! Â Gonna go write the blanching part down as optional on my recipe...just because I'm generally lazy all around! Quote Link to comment
lindahoney Posted September 16, 2006 Share Posted September 16, 2006 I canned my salsa last night. Am I silly or what? This is a lot of fun. I'm going to try the chicken soup Sunday. BTW, my sister Gooseliver said to tell you all hi. That some of you ladies might even remember her as Goosie. Quote Link to comment
pa & ma steel Posted September 16, 2006 Share Posted September 16, 2006 Tell Gooseliver hi, back then I was ND Pentad. Congratz on your salsa. I was not able to do the salsa this time but will try and do some later. Ma Steel Quote Link to comment
westbrook Posted September 16, 2006 Share Posted September 16, 2006 Of course we remember GooseLiver! giant hugs to her! Quote Link to comment
WiccadStargazer Posted September 20, 2006 Share Posted September 20, 2006 I have salsa in my pressure canner as I write this. (yes, I am past the deadline, what are you going to do? Fire me? ) Quote Link to comment
Darlene Posted September 20, 2006 Author Share Posted September 20, 2006 ((((wickie)))) Â There is no deadline chica... Â But you better be making your garlic jelly this week since mine is cooling on my counter right now! Quote Link to comment
YYY Posted September 25, 2006 Share Posted September 25, 2006 Hi everybody,  I am so-o-o-o late. I finally had a chance to can the salsa. Came out good.  I used lime juice instead of vinegar, I did not add sugar, and I left the seeds in the jalapenos for some heat. Yeah  Have a nice week  YYY Quote Link to comment
mommato3boys Posted February 22, 2007 Share Posted February 22, 2007 I can't wait to try this recipe. Hubby LOVES salsa. It is a staple at my house. This sounds wonderful. Quote Link to comment
mom11 Posted July 29, 2007 Share Posted July 29, 2007 I have some of those Ball Salsa Mixes, that I bought at Walmart for a quarter and so many Romas...Thought I'd give the mixes a try. If I add peppers, onions, garlic, herbs and pressure can the stuff for 30 mins. Would that be ok? The mix calls for adding 14 cups of tomatoes and 1 cup cider vnegar, but no other veggies and WB for 35 minutes. Should I cut the vinegar in half? Quote Link to comment
Darlene Posted July 30, 2007 Author Share Posted July 30, 2007 I've never used the mixes, so I'm not familiar with those. I wouldn't cut the vinegar at all though. Quote Link to comment
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