@@puertamex You can buy smaller racks if you're working with a large canner/stock pot. Alternatively, you can fill in all the extra room in the canner with jars filled with water and no lids. Having the canner full will keep them from clinking around and possible falling over.
Thanks for the video. I made the Zesty Salsa this past weekend and it was a lot of chopping. This weekend I will roast them in the smoker and make a new version.
Love the idea of roasting veggies before making the salsa ... how do you actually measure the product before roasting if the items are not chopped. I got a bunch of tomatoes, etc. Thanks for your help. You are very detailed and helpful.
I'm hoping to have enough green tomatoes to do some chow chow this year. I still have pickle relish and corn relish from last year, but I don't think I filmed either of those. Do you have a favorite chow chow recipe?
I used some of the vinegar to help blend, then just add the rest to the pot. I want it to go into the jars hot, so it really depends how much it has cooled as to whether or not I put it on the stove. The seasonings and hot sauce can be added whenever you want. Let me know if you make it.
@@growandpreserve That is so helpful, thank you so much. I will certainly let you know when I make some of this. I actually make a delicious roasted Italian style tomato sauce that is quite similar to this but I've never canned it, I freeze it, but now this really has me thinking :)
I love your YT content very much, but this is what i was looking for=preserving recipes, beyond Ball canning books! So thank you so much dear Carter!🫶❤️🤗
Not a dumb question! I measured before roasting because I wanted the ratios to stay the same as the mom-roasted version. Happy canning! Thanks for being here, Jennifer!
Interesting. My answer is yes and no. 😆 If I can ground beef, I always brown it first. Once it's been on the shelf for awhile, anything exposed to light still looks "browned", but the center of the jar, the beef that has not been exposed to light, will look pink when it comes out of the jar. Similarly, with beef stew pieces that I may brown before canning, the outside stays "browned" but the inside of the pieces are pink. With raw packing stew beef, it does stay on the pinker side, except anything above the liquid line, which may look a little gray. I hope that answers your question, Little Loom Lady! Glad to have you here!
Let me know if you'd like a full tutorial version!
I would love the full recipe!!
I am looking for exact measurements. Just coming back to canning and love that roasted flavor
Would love full recipe! Also for the smaller jars is there a rack to use so they don't clink against each other? Newbie here
@@puertamex You can buy smaller racks if you're working with a large canner/stock pot. Alternatively, you can fill in all the extra room in the canner with jars filled with water and no lids. Having the canner full will keep them from clinking around and possible falling over.
Thanks for the video. I made the Zesty Salsa this past weekend and it was a lot of chopping. This weekend I will roast them in the smoker and make a new version.
Darla, you’re doing amazing! I love that you have jumped into this head first, and you’re killing it! Keep going! What should we make next?
Thanks for the idea. Saved me time on this scorcher 110° day in Phoenix. But tomatoes wouldn't wait.
Excellent! This one is first on my list as soon as I have enough ripe tomatoes. I’m down to only 3 jars, so they’d better hurry! Hope you love it!
👍
Love the idea of roasting veggies before making the salsa ... how do you actually measure the product before roasting if the items are not chopped. I got a bunch of tomatoes, etc. Thanks for your help. You are very detailed and helpful.
Great question! I use equivalency calculators or formulas online. There are many, but here's one: www.howmuchisin.com/produce_converters
@@growandpreserve Awesome! Thank you ... loads of tomatoes to use .. now on to some salsa -- love the roasted thing ... delicious gonna give it a try.
I’d like a complete recipe for the oven roasted version, please. Thanks!!!
Hey, Lori! I'll be doing a new batch this Summer. I'll be sure to post the full recipe.
Have you canned relish or chow chow? Love your videos! Great job!
I'm hoping to have enough green tomatoes to do some chow chow this year. I still have pickle relish and corn relish from last year, but I don't think I filmed either of those. Do you have a favorite chow chow recipe?
Carter, did you add the vinegar, s/p and hot sauce in the pot after blending? Did you simmer it then as well? Thanks - this is such a game changer!!!
I used some of the vinegar to help blend, then just add the rest to the pot. I want it to go into the jars hot, so it really depends how much it has cooled as to whether or not I put it on the stove. The seasonings and hot sauce can be added whenever you want. Let me know if you make it.
@@growandpreserve That is so helpful, thank you so much. I will certainly let you know when I make some of this. I actually make a delicious roasted Italian style tomato sauce that is quite similar to this but I've never canned it, I freeze it, but now this really has me thinking :)
I love your YT content very much, but this is what i was looking for=preserving recipes, beyond Ball canning books! So thank you so much dear Carter!🫶❤️🤗
You are so welcome!
Dumb question: did you measure the amounts before you roast or after?
Not a dumb question! I measured before roasting because I wanted the ratios to stay the same as the mom-roasted version. Happy canning! Thanks for being here, Jennifer!
I was always told that if you didn't brown beef, it would stay pink.Have you found that to be true?
Interesting. My answer is yes and no. 😆 If I can ground beef, I always brown it first. Once it's been on the shelf for awhile, anything exposed to light still looks "browned", but the center of the jar, the beef that has not been exposed to light, will look pink when it comes out of the jar. Similarly, with beef stew pieces that I may brown before canning, the outside stays "browned" but the inside of the pieces are pink. With raw packing stew beef, it does stay on the pinker side, except anything above the liquid line, which may look a little gray. I hope that answers your question, Little Loom Lady! Glad to have you here!
Could I add cilantro? Would that mess with the pH?
Cilantro is fine.
Carter Do you have a link for your store on amazon . I want to buy a steam canner and would like to buy from your link if able
Paula! That is so very thoughtful of you! I don’t have a storefront, but I do have an affiliate link if you’d like to use it. amzn.to/3E4teYd
@@growandpreserve I found the link on a different video of yours and ordered the steam canner. I am excited to try it.
Would be nice if we had amounts of ingredients .
Where’s the recipe?