Pineapple Habanero Salsa
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- Опубликовано: 30 май 2024
- We demonstrate how to make delicious pineapple habanero salsa and then water bath can it.
Recipe link: www.ballmasonjars.com/caramel...
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Pam if you ever forget gloves when cutting hot peppers Vicks rub will neutralize the burn IMMEDIATELY
That is GREAT information. Thank you!
My late husband was a Vietnam combat veteran (1964-1968). Memorial and Veterans Days sure hit hard. Thank you for mentoring this. 💔🇺🇸
Jim went with the BEST service, Air Force? Always knew he was smart. 😉
Seriously, thank you for the shout out to our service men and women. Our country's freedom is such a precious gift.
This video arrived with perfect timing. I live on a sailboat currently on the hook in Bocas Del Toro Panama for hurricane season. There is a small fruit and vegetable stand that sells the sweetest pineapples I visit often. I can’t wait to try this!
I am a big fan of your channel and always recommend it to anyone interested in canning. Keep up the good work!
I made this recipe a year or two ago, but substituted jalapeño for the habanero. It turned out great, and is such a delicious condiment for grilled ham steaks. I usually make my pineapple salsa fresh, but wanted some on the shelf for winter time too.
I read through the comments hoping to find someone that may have substituted jalapeños for the habaneros. My husband and I prefer mild. Thank you.
You have a knack for pulling recipes out of the Ball book that I would have never thought to make. I'll be sure make this one.
Thanks! Let us know the results. Jim
I saw someone make pineapple zucchini. Cut, peel and seed zucchini into small 1”cubes add pineapple juice and chunks into jars and process. I can’t wait to try it.
This does look delicious!
I was thinking of making some.
Good to see a video, I haven't received a notification for your videos in a couple of years!
Check you are still subscribed, an your notification bell is activated. You tubes somehow get mysteriously unsubscribed from time to time.
This would fantastic on shrimp tacos!
This was great.. If the pineapple and the sugar refused to caramelise ,The use of a good chefs gas gun usually helps the process along when placed on a baking sheet in a single layer.. Kindness your way..Lochness Scottish Highland's..
I can’t wait to make this…I’m a medium heat person also…Thank You for this, I do have the book and I don’t know why I never thought to make it…
Thank you so much. I have been looking for this recipe ever since we tried our first jar from Costco, and that was a year ago. ❤
I made this today. Very good! Can't wait to serve it at my grandson's birthday party tomorrow!
We hope you enjoy all of you enjoy it. Lets us know. Jim
This looks fantastic!!!
I enjoy you guys !
That sounds fantastic!!! I'll try this as soon as my peppers make.
Love our Veterans, thank you Jim 😊
Thank you, Pam and Jim - from an old Army vet. 🇺🇸
Hi Jim and Pam. I have learned so much from you and appreciate every bit of knowledge you impart. I accidentally learned that if I rub cooking oil thoroughly on my hands and fingers before cutting hot peppers, the oil from the peppers doesn't burn my hands. If I am cutting a lot of peppers at once, I keep a little dish of oil handy to rub my thumb and fingertips with as I work.
My husband bought me that jam pan for my birthday last year and it's my favorite! Totally worth the steep price tag.
I think so too!
That sounds wonderful
Hi, Jim & Pam! Thank you for sharing this recipe. It looks delicious! 😊
Pam and Jim, my pineapple pieces didn't caramelize either. Also, I came up short after measuring out 2 full pounds of peeled, cored, and cut pineapples. After caramelizing and rough chopping (I think my pieces were smaller than yours), I yielded only 3 1/2 cups, so I added another 1.5 pounds of cut pineapple (total 3.5 pounds) to get the full 6 1/2 cups. In the end, I yielded 3 full pints and 4 delicious tablespoons. Ball really needs to revisit this recipe. It's worth making, but I'd prefer to get 4 full pints.
Looks delicious! Cant wait to try this. I'm thinking of a Hawaiian burger or over pork.
that looks delicious. cook's country has a fabulous video on utube for making fish tacos. I just saw a video on utube using the pineapple corer to take corn off the cob. I'll try it with mine when corn is ripe.
That hard work put me right out of breath!!🍍🍍🍍🍍🍍
Me too! LOL
Just a heads up on Maslin Jam pans….I purchased both large and small pans. On Amazon, reviews said measurements were off. Really like them, but testing, using my measuring cups, saw that pans were off. So, unless my measuring cups/bowls are off, the jam pans were off enough to where, I won’t use their measurements.
I think you might be able to use those leftovers from the pineapple core & skin to make homemade pineapple vinegar too.
I'm going to make this
Wow! That gadget for coring the pineapple looks really useful! The recipe sounds delicious. I'd love to know what you have used it for besides fish tacos... Thanks!
I make a simple Mexican chicken with chicken breast and salsa in the instant pot. I'll be trying this in place of the regular salsa.
It’s wonderful on grilled pork
Oh, wow, great idea!
Oh my,,, love your can opener. Do you have a link to where to purchase one ?
Thank you for this salsa recipe suggestion, Pam. No success in a previous pineapple canning with raisins. Opened one & the result was 'sour'. So disappointed. I haven't had the heart to open the rest.
I peel pineapple, cut in 1/2 and use an apple corer to remove its core. Works well. Growing jalapeno, wonder about substitution to a milder pepper.
That would make a really excellent pineapple chicken.
My pineapple began to caramelize because I baked with convection instead of regular oven heat. I convect baked at 400 degrees for the set time.
That sounds great. I bet it tasted great as well.
Yum!!
O! have you tried dehydrating and powdering the cores of pineapple for meat tenderizer compound? " use bromelain/papain/meat tenderizer for. Pineapple cores have the highest concentration of bromelain in the fruit."
I ordered a box of fresh pineapple from Maui because I love it but also because part of the money went to help Lahaina. I processed most of it in the freeze dryer. I’m thinking I could reconstitute some of it and make this recipe! Do you think that would work? ❤️
Just the thoughts of habanaro scares me. Can't take the heat. Really look good.
I also found that the number of pineapple called for did not equal the number of cups required, and had to use 3. I thought we must just have small pineapples imported here in Canada. Lol It did take longer and a higher temp than stated to get the pineapple to caramelize, but was well worth it. My red onion turned the whole batch of salsa pink, which was rather unappealing, so I switched out for a sweet white onion in subsequent batches.
Do you Sanitize your jars before filling in water or the stove?
My husband bought me a jar of mango salsa from Sam’s club. It was delicious. I can’t find a recipe for it. I wonder if I can use mango instead of pineapple?
I was wondering about peaches!
That would be wonderful as well.
I have frozen pineapple…..can I use that??
Pam have you done Strawberry/Jalapeno jam? I am going to try a batch tomorrow.
I love Pineapple so I’m pretty sure I’ll try this…..however, what else would you put this on? The Fish Tacos sounds good…..and I’m not a fan of hot peppers but may put just a little in the recipe….and since I only have top dentures I will process all of it since I can’t chew large chunks of anything…..ty both from a faithful follower 🥰👵🏻
Try it with grilled pork
@@robins5880 ok ty
I searched through your Amazon store but didn't see the pineapple slicer. Is it there?
I found a medal one at ALDI this week, and nabbed it. (Less than $5, too)
Looks so good! Except I don't like the pepper or the cilantro. What can I use to replace thase in ingredients?
You could do a Google search for Habanero peppers and cilantro substitutes. Jim
I would like to try the recipe before I make a batch to can. How would I do that? Also, could I switch the habanero fro a jalapeño? We love spicy but since we started aging our tummies don’t like it.
Pam and Jim, thanks for another great video. I’m wondering a couple of things… 1) I’m like the heat less than medium, can we use less of the habanero and add a little sweet peppers instead? 2) Is there a way to can this using the electric pressure canners (I have IP-Max) as I don’t have a water bath canning pot nor a pot deep enough.
Sure, use the heat you can handle. I do not eat real hot peppers, they tear my stomach for days, and I need lots of Tums. I worked a hospital and we would eat at the cafeteria. I liked the salad bar and I ate peppers that I thought were banana peppers, but were not. Once I figured that out, I did not eat them anymore. When we use hot peppers in our recipes, we use the minimum and test to make sure what we can handle no after effects. Jim
I tried my best to get into the Naval Air Force, I graduated in '77. Couldn't buy a place in there. I am the only person in my family that eats HOT foods.
What is the ph with the onion and chilantro? Does it not need vinigar to make it safe for waterbath canning?
It is a safe tested recipe. The acidity of the pineapple is adequate.
@@RoseRedHomestead thank you.
Sorry have not found a use for salsa. They mention fish taco's in the movie Peter Cotton Tail. I thought it was a joke.
Could you steam can this in place of water bath?
Yes. Anything that calls for water bath processing can also be processed in a steam canner.
The only disappointing part is that it only made 3 pints. It looks delicious. I am a medium heat person also and love to buy pineapples when the are on sale.
True, but you could prepare more the ingredients to process. Jim
Besides being healthy and making us safer food-wise, it's very sensible financially during high inflation times. Glass is much better for acidic food than cans. I wonder how many years these things last.
I wonder if we need pressure canning for non acidic foods or if it's safe to boil (or use a regular pressure cooker instead of a pressure canner) and keep the food above 80 Celsius for enough time to denaturate the botulimic toxin. 🤔
Also, any good strategy if we want to keep at least about 5 years worth of food that is similar to what we are used to eat? I believe most of us eat fresh/frozen foods most of the time (at least I do) and canning seems to be the closest thing to it, as we can meal prep (like that canning stroganoff you made a couple of years ago, for example). It's also nice to have a canned meal we can just open and serve. Having paid "5 years ago's" price is surely something very desirable, even with the materials we need to purchase and the energy used processing the food.
I surely don't regret buying a few hundred tiny jars of preserved mushrooms a couple of years ago. 55 cents of euro each, now they're being sold for 99. Exp December of 2026, but we know there's usually some margin on it. 🙂
Have a lovely Weekend!
We rotate out our canned items every two years. Follow the USDA Guidelines as to whether you use a pressure canner versus a pressure cooker. Yes, things are getting more expensive. Jim
Just a PSA- Veteran’s Day is for all veterans… Memorial Day is very specifically for Veterans who died i. device of our country. Having a son-in-law in special forces and brother who was an officer who wrote multiple letters home for fallen soldiers- they are very clear that the two holidays should not be confused.
we like things a bit hotter - do you think we could add two habaneros?
Sure, if you want. Jim
Young lady would it be practical to put the pineapple on a raised surface like a chair? Much safer with your feet on the ground.
Long time veiwer
Thanks! That would be better but would not work well for the camera!
My book reads process for 15 minutes…. Should I mark up my book to read 25 minutes?
Pam is at a 5000 ft elevation and needs the extra time.
The 15 minutes is at sea level. You need to add extra time for higher elevations.
Be careful of those peppers! If you forget you touched those hot peppers & rub your eyes, it will damage your eyes.
Please note that the recipe calls for bottled lime juice not fresh. Bottled lime juice is consistent in acidity where fresh limes are not which would make this unsafe for self stable canning.
Yes, we agree. Jim
I'll pass on the soap.