What a great Mom and Pop, at home video, just simple and to the point, no fancy kitchens, no fancy backdrops, just to point and get er done. I see we use the same propane cookers, and pots, I just wish I had that many peppers. After two days of canning salsa, I need a break. One point about touching the peppers, don't touch your eyes and DO NOT go to the toilet and touch anything because it BURNS......Great video..
I’m just finishing this recipe for the second time and it gets better every time,you did a great job explaining everything and you have a very calming way of talking good job
I made this last Saturday. Came out mild and delicious, even with the jalapenos. I chopped the veg the old fashioned way and it took 4 hours start to finish. I roasted the tomatoes in the oven and removed the seeds to make the salsa a bit less watery. Finished product was 4/12 quarts. Very tasty. Thank you for your time putting this together.
This year will be my first attempt to growing a vegetable garden and canning salsa. Thanks for the insight on what I will have to grow. Will use your recipe. Thanks for making this. :)
This is the ball blue book recipe and be sure not to make any changes that could affect the acidity for water bath canning. It is a simple to make basic salsa and we add all the low acid extras that we like at the time of serving. I would recommend you find a ball blue book as there are many great recipes that may also interest you along with many helpful tips to get started. Good luck with your garden. Thanks for watching.
I haven't canned for years but my parents and grandparents always did and I would help. I had to refresh my memory since I am getting ready to can some tomatoes and green beans, also want to make some salsa. You made it easy refreshing my memory and it all came flooding back. You're canning the way my family always did. Great Job sir, and thank you for this video
Thanks. The best thing would be to pick up a Ball Blue Book and review all the instructions in that. The only book we use for preservation. Thanks for watching.
I love how you and your wife are such a great team! I love salsa! It’s my go to chip dip, why I never thought to try to make my own never occurred to me! You have given me a great idea to make it! I have the Ball canning book! Thank you!
There's a link to the recipe in the description also. It is a good basic salsa that can be water bath canned. We add black beans and corn when serving. Thanks for watching.
I have a local legendary green groc. Sells huge TENN/E TX tomatoes @ 3.99. Any not pristine they have to "cull". Sell them in box lids for $10! Roughly 15 to 20 lbs! Check your local veg market or ask farmers market vendor about their culls or 'canning tomatoes'. Its what they use to make salsa to sell for $6. Perfectly good. Like he said, ya just cut out the blemishes.
I'm so happy you've had a wonderful tomato harvest this year. That salsa looks real tasty. Thanks for sharing. "taste of summer in a bottle" is a perfect description.
It is definitely much busier this year trying to process over 50 pounds of tomatoes a day. It is a easy to can good basic salsa that is even better after we add the low acid vegies when served. Hard to believe that summer is almost over. Thanks for watching.
Hey, great video! Love your processes and how you stick to your preferences. Chopped will be much better than the “purée” that a processor would create. Love your 50 yr. old stove too. I think it’s so great that you grow all that produce. I’m sure it tastes way better and is far better for you than store bought. Where I live, I don’t have the space to grow like that let alone have all those huge pots to process it all like you do. 🙂. Keep up the great work and enjoy the bounty of all your labors!
It does take a lot of time and equipment to enjoy your garden veggies year round but is well worth it. Once you get used to the flavor of home grown heirlooms it is hard to go back to commercially available products. Trouble is they spoil fast and must be processed when picked.Thanks for watching.
I started using a strawberry core remover to take the cores out . Works really well . I have always done this in the kitchen,I think I will go with a set up like yours ! Thanks for taking the time to do the video !
Thank you for sharing. You’ve been an inspiration as I never canned beyond pickles. And my garden never elaborated beyond cukes and tomatoes. I have done zucchini salsa and corn salsa this year along with the pickles. This recipe is great for salsa and I am keeping it mind when I order seeds for next year. Glad to hear you were blight free. Also agree with your wife...the food processor saves lives. :). Best and thanks for sharing.
This recipe is a basic salsa that can be water bath canned. Adding some black beans and corn after opening make it real good. I say hand chopped has a better texture and do the chopping to keep everyone happy. Once you get started canning it is hard to go back to commercially available products. Thanks for watching.
Unemployed Redneck Hillbilly Creations question for you. Which blue book are you using. I ordered one recently and the recipes seems overly complicated. The canning is fundamental throughout though. Thanks for posting! :)
I have this one. It is about 125 pages. I also have several older copies with different recipes . www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/B00OEJZSNW . I also bought the thicker one and they have now and don't use it because it has many complicated recipes as you say.
I only put tomatoes onions and green bell peppers. It’s al I had this time. Thanks for the video you taught me a lot. My mama use to make help her and I’m glad I did
You had better check the ph if you made any changes at all to be sure it is safe to water bath can. I never vary from the Ball recipes because I don't want to take a chance of being poisoned. Thanks for watching.
Cherry tomato abacus... I love it! 😂😂😂 That bowl of mixed peppers is so pretty! I have not grown hot peppers before, but think next year I will. This was just my second year gardening... learned a lot. Next year I will be much better prepared.
Look at that gorgeous red color!! With all the weird bioengineered ingredients in commercially processed foods, its more important than ever to grow and process our own. What helps with the float and liquid separation is using a more dense tomato like a Roma and I cook mine down 30 minutes. Almost no separation.
We like to use the more flavorful tomatoes for the salsa. This is everyone's favorite when touched up with black beans and corn when serving. Thanks for watching.
Great video. I have watched alot of your videos, keep it up. My mom and dad used to do everything you guys do. Absolutely love the garden. I myself have a pretty big garden, and I try to do everything my mom and dad did, and throughout the years, I have forgotten how to do alot of things, or just don't have the time to do it. You making that salsa reminded me of his. Take care.
Thanks. We all have memories that videos or even an aroma can trigger. Lack of time is the issue that we no longer have making gardening and canning easier. Thanks for watching.
While watching your salsa creation, I am simmering pizza sauce. Took a salsa instead of a pickle break. Love home grown tomatoes! Will try cider vinegar next year. I use red onions vs white or yellow. Thanks.
We have been living on tomatoes and pickles for the last month. We made 20 quarts of sauce last week and canned 30 quarts of tomatoes yesterday. We have a batch of drying tomatoes in the dehydrator right now and the house smells so good. Thanks for watching.
DJ Check your local veg markets. Ask if they sell 'canning tomatoes'. I'm lucky..I get a full box lid slightly imperfect HUGE maters for $10. 15 to 20 lbs. At 3.99 a lb, they can't be blemished!
I love how you said wear gloves if you're around kids or babies when handling hot peppers. I not 20 min ago had a conversation with my 5 year old about not touching my habaneros and peppers because it can burn your eyes. So I just jarred my first time last night. I'm having trouble believing I've made it safe to shelf. I used 10 tomatoes, 2 poblanos, 1 jalapeno, about 2 cups white onion, 3/4 cup white vinegar roughly, a ton of cilantro cause I love it, some "table" salt eesh didn't know, other spices. I boiled then simmered for like 30 min. I let the jars cool completely and the salsa slightly though. I yielded 3 pints total and I did use per the internet 1/8 teaspoon of citric acid powder per pint and I used a butter knife for the bubbles and wiped the edges clean before boiling. I put the jars in with the cold water then brought to boil and boiled 15 min. Around 6pm tonight will be 24 hours. How can I test if the seal is proper and does my ingredient mixture seem safe to shelf for over 6 months or longer or do I need to do more research so I don't get sick? Any advice would be greatly appreciated. Sorry I wrote a book.
Sounds like you altered the Ball recipe and I hope you checked the acid level to verify it doesn't need pressure canning. Any changes to Ball Blue Book recipes can be dangerous if you change the acid level..and result in sickness or death if not processed correctly. Thanks for watching.
@@unemployedredneckhillbilly2023 I don't know who Ball is tbh I just used less ingredients from another channel. What I guess I'm asking is wether or not it's the actual vegetables that make a difference in the process or just the pH level and if you used 2.5 cups of 5% acidity level vinegar for as many jars as you made if I used a cup for 3 pints and added 1/8 teaspoon of citric acid wouldn't that be sufficient or is the acid level at that point too high, do I need pH tester sticks or do you have the knowledge to advise. Like I said I'm really knew to this. Thank you for responding.
You should buy a Ball Blue Book and read the section about different types of canning. . It's the safest way to find recipes and information on low acid vs high acid canning. Check with the person that gave you the recipe if you don't have a ph meter. As I tell everyone never change any ingredients on a Ball recipe to ensure a safe product and always check every jar for spoilage when opening.
Thanks for the video. If you fancied a change from the vinegar and wanted to use lemon, this is from the armish canning book. To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 tablespoon of citric acid per quart of tomato. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.
Great video. Anxious to try it. May I add a hint: Always used GMothers receipe (note: much less vinegar) says to cook until sausa thickness. It takes hours! Ugh Learned a trick this yr. I put only a few of the onions in w/tomatoes. As it simmers I slowly push down on mixture, using a ladle. The juice runs easily in the ladle. Strain w/ fine mesh, over another pan. 10 min, stir & repeat. Heat juice, boil softly 10 min. Can the tomato 'juice' to add to soups etc. Or drink it...only T juice I like! Add strained bits back in sausa.Then add remaining onions & all peppers to the sausa pan, boil & can. It's a personal preference thing. Really cuts the cook time. Usual amt of sausa plus saving the juice. Bonus!
That salsa sure does look good. If you have to many pickles or to much of anything else you can send it to me. Lol. I'm glad your garden is doing great this year, especially the tomatoes.
Just have to do another couple batches of tomatoes and we will be set for 2 years. We went from drought to 6 inches of rain and the tomatoes have gone crazy. Many growing so fast they explode. Still have another month before frost so I don't know what we will do with them all. Have eaten a tomato sandwich and pickle everyday for the last month and probably will for the next month also. Thanks for watching .
Love your vids! Glad I found you as you've given me some great ideas already! Wondering how long you've had that fancy Ball Jar Lifter? Mine is the old typical style and the rubber split and came off one side about 5 years in. The one you're using looks to be about 3x the cost of the old style but if it would last longer it would be worth it. Thanks for taking the time to show us your tricks!
This one is only a couple years old and the spring no longer works. I don't know how long the plastic will last either. They all do the same thing and in a couple weeks you can usually find good deals in the clearance racks for these kind of items. Thanks for watching.
Great video!! Stuff those peppers with cream cheese and wrap in bacon! My ex and I canned salsa among a ton of other veggies for years. I gave him all the stuff and now I'm kicking myself because I have to buy everything again now that I will be able to have a garden again.
You have a great abundance there! It takes a little more time, but try charring the tomatoes, onions and peppers next time. It will give it a whole new dimension of wonderful flavor. You can leave the skins on and blend everything up in a blender or food processor. You save the chopping time. Love your channel! P.S. I hope you got your pickup truck mess sorted out!
We actually like it just like this. We serve with corn, black beans, chopped cilantro. A food processor messes up the texture of the veggies so this gives us the texture we like. The dealer finally bough the truck back and I have been trying to buy another for months now. Thanks for watching.
You mentioned having thousands of those light yellow habenero peppers. May I suggest pickling them like a pepperoncini pepper used for Mississippi roast or in an Italian style salad similar to Olive Garden or east side marios
Thanks 4 showing this. Canned about 60 lbs for salsa this yr. :( Goes so fast! Hand chop....not w/a food processor. But you be you. LOL I noticed you didn't 't include Cilantro stems. I do. Told that was where the favor is. Yes on base, add later. ENJOY!
Great job on this! How hot do you keep your salsa that’s in the pot in between batches? (Do you keep it simmering while waiting for your first canner load to finish?)
I turn it down as low as the burner will go and keep the top on to just keep it warm. Then bring it back to a simmer before filling the next batch. Thanks for watching.
60 pounds a day - holy smokes that's gotta be keeping you busy. Love the cherry-tomato "abacus" ..lol. That's some great looking salsa. And your peppers are looking beautiful this year. For your bumper-crop of habanadas maybe you could pickle a bunch "pepperoncini style"? Those peppers go great with pulled pork. After making a HUGE batch of sauce on year and having it all "go bitter" I have started to remove the seeds completely. Took a hard lesson realize where the taste was coming from.
I get distracted easily and loose count so I just use what is available to keep count. I think i will just pickle them as you say and see how many are scared by their look. They have a wonderful flavor with zero heat. It is funny, the seed flavor can't be tasted by everyone and doesn't bother my wife. Must be we all have different taste buds. Thanks for watching.
Your salsa look beautiful! I love cilantro too. Do you feel it tastes bitter when you add directly into pot? I’ve seen some people add it at the time of jar loading. Very enjoyable and helpful video. Thanks!
Not bitter and everyone loves it. When serving we add more fresh cilantro, black beans, some corn, and a squeeze of fresh lime. Best water bath recipe we have found. Some people are sensitive to cilantro and say it tastes like soap or bitterness so warn people its in there. Thanks for watching.
I am think that we will try pickling them. I used to love hot peppers but can't take the heat anymore so the Habanadas are perfect. Thanks for watching.
Have you ever used mango in your salsa? I love the idea of the black beans and corn. But I was wondering about mango salsa also. Thank you for having a wonderful way of explaining that makes it understandable and easy. I will definitely be making the salsa. Loretta
Mango doesn't go well with the heirloom tomato flavor to us but once you open it to serve you can add anything you like. Just can't add it before canning because of the required acid levels for water bath. Thanks for watching.
Having difficulty searching for the Italian Sweet peppers you mentioned. The link provided gives a page not found from the Ball web site. The salsa looks fantastic.
Pepperoni di cuneo. Baker creek didn't have the seeds this year but if you search others do. Ball has changed their links and also removed some. Look in your ball blue Book. Thanks for watching.
@@unemployedredneckhillbilly2023 Thank you very much for such a quick reply. I'll sure check those out. On an RV trip right now but plan on making this when we get back home. Thanks again and stay well.
Great video! Makes me eager to grow a bigger variety of peppers and tomatoes, to play with the color! I’ve subscribed! I have a question... You used 5 cups hot peppers, 10 cups sweet peppers. 15 cups of peppers total (for your batch). Depending on how spicy and hot I want my own, can this be altered, using, say, more hot peppers and less sweet? Or if very very hot peppers are being used, less of the hot peppers and more of the sweet peppers? I can’t wait to try it! Best - Adam
I think the acid level of hot and sweet peppers are fairly similar so varying the amount of the mix should not make a difference with the amount of vinegar used. To be safe you could always check the final ph ( probably have to puree a sample to test it ) and adjust it with more vinegar to a safe level. Probably would be easiest to send Ball a email as they are the experts and it is their recipe. We really like using a mix with Paul Robesen tomatoes. Thanks for watching.
To adjust the ph so you don't get poisoned from botulism. Without vinegar it would have to be pressure canned. Never change anything in the Ball Blue Book recipes or you could create deadly products. Thanks for watching.
Хобби
Probably one of the best salsa recipes I’ve seen on RUclips so far.
The Ball Blue Book has lots of great recipes like this. Easy to make and add the low acid ingredients after opening. Thanks for watching.
What a great Mom and Pop, at home video, just simple and to the point, no fancy kitchens, no fancy backdrops, just to point and get er done. I see we use the same propane cookers, and pots, I just wish I had that many peppers. After two days of canning salsa, I need a break. One point about touching the peppers, don't touch your eyes and DO NOT go to the toilet and touch anything because it BURNS......Great video..
I know what you mean. The hottest peppers we grow anymore are Anaheim chilis. Just can't take the heat anymore. Thanks for watching.
I’m just finishing this recipe for the second time and it gets better every time,you did a great job explaining everything and you have a very calming way of talking good job
It is the best simple salsa that you can water bath can. Add corn, black beans, and cilantro when serving. Thanks for watching.
I'm so glad I found your channel tonight. This salsa looks amazing. I can't wait to start canning.
This is an easy to can salsa that can have the low acid veggies like corn and black beans added before serving. Thanks for watching.
Somebody! Get this man a chef knife! Trust me you will really love a quality chef knife. Makes quick work of cutting veggies.
I have one but don't use it for things like this. Thanks for watching.
I made this last Saturday. Came out mild and delicious, even with the jalapenos. I chopped the veg the old fashioned way and it took 4 hours start to finish. I roasted the tomatoes in the oven and removed the seeds to make the salsa a bit less watery. Finished product was 4/12 quarts. Very tasty. Thank you for your time putting this together.
You are very precise and methodical but so laid back and patient. That's why your garden is so successful.
Thanks. I think talking to the plants also helps 😏. Thanks for watching.
Thanks for the video! Got me motivated to get started on my 30lbs of tomatoes I just harvested!
We enjoy this and you don't have to pressure can it. We add some corn and black beans when serving. Thanks for watching.
Oh my what a beautiful creation you had going. Great job!
Thanks for watching.
Great video. Love that you explain it all so well.
Thanks. It is very easy to make and we touch it up with black beans, corn, and cilantro when serving. Thanks for watching.
Love the idea of using a variety of peppers thanks for the tip. Thanks for sharing love your videos.
We don't like the hot peppers anymore and a mixture can really add great flavor. Thanks for watching.
This year will be my first attempt to growing a vegetable garden and canning salsa. Thanks for the insight on what I will have to grow. Will use your recipe. Thanks for making this. :)
This is the ball blue book recipe and be sure not to make any changes that could affect the acidity for water bath canning. It is a simple to make basic salsa and we add all the low acid extras that we like at the time of serving. I would recommend you find a ball blue book as there are many great recipes that may also interest you along with many helpful tips to get started. Good luck with your garden. Thanks for watching.
I love your kitchen! Your salsa looks awesome and very good instructions! Thanks for sharing!
Thanks. It's small but works well for us. It's a good basic water bath salsa that we add beans and corn to when serving. Thanks for watching.
It is really good to watch how you doing this. Thank you for showing us all.
If you have more interest pick up a Ball Blue Book and there are great recipes and instructions in it. Thanks for watching.
Just the recipe I have been looking for! Thank you ☺
All my recipes are from the Ball blue Book. Thanks for watching.
WOW, That looks amazing!
I haven't canned for years but my parents and grandparents always did and I would help. I had to refresh my memory since I am getting ready to can some tomatoes and green beans, also want to make some salsa. You made it easy refreshing my memory and it all came flooding back. You're canning the way my family always did. Great Job sir, and thank you for this video
Thanks. The best thing would be to pick up a Ball Blue Book and review all the instructions in that. The only book we use for preservation. Thanks for watching.
Super video and a wonderful tasty salsa recipe! Thank you!
It is a easy to can recipe that we add the black beans and corn to when we serve it. Thanks for watching.
I love how you and your wife are such a great team! I love salsa! It’s my go to chip dip, why I never thought to try to make my own never occurred to me! You have given me a great idea to make it! I have the Ball canning book! Thank you!
There's a link to the recipe in the description also. It is a good basic salsa that can be water bath canned. We add black beans and corn when serving. Thanks for watching.
I have a local legendary green groc. Sells huge TENN/E TX tomatoes @ 3.99. Any not pristine they have to "cull". Sell them in box lids for $10! Roughly 15 to 20 lbs! Check your local veg market or ask farmers market vendor about their culls or 'canning tomatoes'. Its what they use to make salsa to sell for $6. Perfectly good. Like he said, ya just cut out the blemishes.
Thank you for your sharing Recepie God bless you Always More Power from the Philippines Zambales I love it Salsa
She only blanched about 8 tomatoes.
I'm so happy you've had a wonderful tomato harvest this year. That salsa looks real tasty. Thanks for sharing. "taste of summer in a bottle" is a perfect description.
It is definitely much busier this year trying to process over 50 pounds of tomatoes a day. It is a easy to can good basic salsa that is even better after we add the low acid vegies when served. Hard to believe that summer is almost over. Thanks for watching.
Hey, great video! Love your processes and how you stick to your preferences. Chopped will be much better than the “purée” that a processor would create. Love your 50 yr. old stove too. I think it’s so great that you grow all that produce. I’m sure it tastes way better and is far better for you than store bought. Where I live, I don’t have the space to grow like that let alone have all those huge pots to process it all like you do. 🙂. Keep up the great work and enjoy the bounty of all your labors!
It does take a lot of time and equipment to enjoy your garden veggies year round but is well worth it. Once you get used to the flavor of home grown heirlooms it is hard to go back to commercially available products. Trouble is they spoil fast and must be processed when picked.Thanks for watching.
Well that is very timely as I'm making Salsa tomorrow morning. Thank you for the recipe and for sharing the process.
This is a quick simple to make recipe and is much better after adding black beans and corn when opened. Have fun. Thanks for watching.
@@unemployedredneckhillbilly2023 2
I love watching your videos. Thank you.
Glad you like them! Thanks for watching.
Really helpful! Thank you, I am going to try your recipe today!
It is a easy to can salsa that can be touched up with black beans and corn when served. Thanks for watching.
I started using a strawberry core remover to take the cores out .
Works really well .
I have always done this in the kitchen,I think I will go with a set up like yours !
Thanks for taking the time to do the video !
Some things just get messy and need a lot of room. Thanks for watching.
Looks awesome. You're a good teacher, thanks for posting!
It's real good when you add the low acid veggies after opening. Thanks for watching.
He is
That's what I want for Christmas. Looks delicious.
It's good and you only need a water bath to can it. Thanks for watching.
Yumm Love ❤️ salsa thanx for sharing🙏🏼 good day
This is just a basic easy to make recipe. Thanks for watching.
Pickle break was awesome, but the pulled pork dinner at the end was no fair...looks great! Thanks for the video.
We all need comfort food to keep us going. Thanks for watching.
Looks delicious. What a great idea......canning jars as a Christmas Gift. Love that. TFS. ontario , canada. ❤️
It's a gift you know will get used. Thanks for watching.
Great video! Wil have to give this a try. My husband loves to make salsa.
This is a easy one to water bath can. We add corn, black beans, and cilantro when serving. Thanks for watching.
That salsa looks good we love it.
Thanks for watching.
This looks so delish thanks for sharing!!!!
Thanks for watching.
Good job. I am going to have to try to grow my own tomatoes too. Your vegetables look great
Tomatoes are very easy to grow. Try some dark ones they have the best flavor. Thanks for watching.
I like your vid. Your in good calm order and clear.. Not all over the place like others.
Thanks. Try to share exactly what is involved in a project like this. Thanks for watching.
Not bad for a lefty. ;)
Thumbs up to you, sir. Thanks for sharing this with us.
* this comment is coming from a southpaw. :)
Being left handed is a special gift we were given. Thanks for watching.
My grandma was left handed and she used to say all left handers are in the right state of mind.
It all looked delicious!!!
Thanks for watching.
Thank you for sharing. You’ve been an inspiration as I never canned beyond pickles. And my garden never elaborated beyond cukes and tomatoes. I have done zucchini salsa and corn salsa this year along with the pickles. This recipe is great for salsa and I am keeping it mind when I order seeds for next year. Glad to hear you were blight free. Also agree with your wife...the food processor saves lives. :). Best and thanks for sharing.
This recipe is a basic salsa that can be water bath canned. Adding some black beans and corn after opening make it real good. I say hand chopped has a better texture and do the chopping to keep everyone happy. Once you get started canning it is hard to go back to commercially available products. Thanks for watching.
Unemployed Redneck Hillbilly Creations question for you. Which blue book are you using. I ordered one recently and the recipes seems overly complicated. The canning is fundamental throughout though. Thanks for posting! :)
I have this one. It is about 125 pages. I also have several older copies with different recipes . www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/B00OEJZSNW . I also bought the thicker one and they have now and don't use it because it has many complicated recipes as you say.
I love your videos thanks for sharing
Thanks for watching.
EXCELLENT Video
Thank you both for sharing this video... Loved it.
Glad you enjoyed it. This is an easy to make salsa that is best if you add cilantro, corn, and black beans when serving.
I only put tomatoes onions and green bell peppers. It’s al I had this time. Thanks for the video you taught me a lot. My mama use to make help her and I’m glad I did
You had better check the ph if you made any changes at all to be sure it is safe to water bath can. I never vary from the Ball recipes because I don't want to take a chance of being poisoned. Thanks for watching.
That is a beautiful salsa! I wish my tomatoes would do well so I could make some! Looks delicious!
Thanks' It's good after you open it to serve and add black beans, corn, and cilantro that are the low acid items. Thanks for watching.
Cherry tomato abacus... I love it! 😂😂😂
That bowl of mixed peppers is so pretty! I have not grown hot peppers before, but think next year I will. This was just my second year gardening... learned a lot. Next year I will be much better prepared.
This was my best year for peppers ever. Nothing but sunshine and a lot of water gave us a bumper crop. Thanks for watching.
Look at that gorgeous red color!! With all the weird bioengineered ingredients in commercially processed foods, its more important than ever to grow and process our own. What helps with the float and liquid separation is using a more dense tomato like a Roma and I cook mine down 30 minutes. Almost no separation.
We like to use the more flavorful tomatoes for the salsa. This is everyone's favorite when touched up with black beans and corn when serving. Thanks for watching.
Great video. I have watched alot of your videos, keep it up. My mom and dad used to do everything you guys do. Absolutely love the garden. I myself have a pretty big garden, and I try to do everything my mom and dad did, and throughout the years, I have forgotten how to do alot of things, or just don't have the time to do it. You making that salsa reminded me of his. Take care.
Thanks. We all have memories that videos or even an aroma can trigger. Lack of time is the issue that we no longer have making gardening and canning easier. Thanks for watching.
your recipe will be mine this year,i can almost smell the aroma.
All the recipes we use are from the Ball blue Book. Thanks for watching.
While watching your salsa creation, I am simmering pizza sauce. Took a salsa instead of a pickle break. Love home grown tomatoes! Will try cider vinegar next year. I use red onions vs white or yellow. Thanks.
We have been living on tomatoes and pickles for the last month. We made 20 quarts of sauce last week and canned 30 quarts of tomatoes yesterday. We have a batch of drying tomatoes in the dehydrator right now and the house smells so good. Thanks for watching.
Thanks for sharing your recipe!
Thanks for watching.
I upvoted for the pickle break. You seem like a guy with a great attitude! Thanks for the vid!
Thanks for watching.
Nice job, made me hungry just watching! ha ha. Some day I hope to grow enough to can!
It is a lot of work but worth it.Thanks for watching.
DJ Check your local veg markets. Ask if they sell 'canning tomatoes'. I'm lucky..I get a full box lid slightly imperfect HUGE maters for $10. 15 to 20 lbs. At 3.99 a lb, they can't be blemished!
MY mouth was watering when you cut up the pickle...HA. I too, have bumper crop of tomatoes this year, so will need to try this Salsa' recipe.
It wasn't our favorite with all the seeds in cherry tomatoes. Thanks for watching.
It’s pronounced Vi-dale-ia onion! I went to high school back in the day where they grow lol! Great video!
We really miss them when the season is over. The best onions you can buy. Thanks for watching.
Wow. Mouthwatering,,, thanks
The taste of summer in a bottle. Thanks for watching.
Looks fabulous
It is. We make it every year. Thanks for watching.
Beautiful thank u for sharing
Thanks for watching.
Love your videos
👍😀
Thanks for watching them.
I love how you said wear gloves if you're around kids or babies when handling hot peppers. I not 20 min ago had a conversation with my 5 year old about not touching my habaneros and peppers because it can burn your eyes.
So I just jarred my first time last night. I'm having trouble believing I've made it safe to shelf. I used 10 tomatoes, 2 poblanos, 1 jalapeno, about 2 cups white onion, 3/4 cup white vinegar roughly, a ton of cilantro cause I love it, some "table" salt eesh didn't know, other spices. I boiled then simmered for like 30 min. I let the jars cool completely and the salsa slightly though. I yielded 3 pints total and I did use per the internet 1/8 teaspoon of citric acid powder per pint and I used a butter knife for the bubbles and wiped the edges clean before boiling. I put the jars in with the cold water then brought to boil and boiled 15 min. Around 6pm tonight will be 24 hours. How can I test if the seal is proper and does my ingredient mixture seem safe to shelf for over 6 months or longer or do I need to do more research so I don't get sick? Any advice would be greatly appreciated. Sorry I wrote a book.
Sounds like you altered the Ball recipe and I hope you checked the acid level to verify it doesn't need pressure canning. Any changes to Ball Blue Book recipes can be dangerous if you change the acid level..and result in sickness or death if not processed correctly. Thanks for watching.
@@unemployedredneckhillbilly2023 I don't know who Ball is tbh I just used less ingredients from another channel. What I guess I'm asking is wether or not it's the actual vegetables that make a difference in the process or just the pH level and if you used 2.5 cups of 5% acidity level vinegar for as many jars as you made if I used a cup for 3 pints and added 1/8 teaspoon of citric acid wouldn't that be sufficient or is the acid level at that point too high, do I need pH tester sticks or do you have the knowledge to advise. Like I said I'm really knew to this. Thank you for responding.
You should buy a Ball Blue Book and read the section about different types of canning. . It's the safest way to find recipes and information on low acid vs high acid canning. Check with the person that gave you the recipe if you don't have a ph meter. As I tell everyone never change any ingredients on a Ball recipe to ensure a safe product and always check every jar for spoilage when opening.
@@unemployedredneckhillbilly2023 oooooh good tip, how to I check for spoiling?
Thanks for the video. If you fancied a change from the vinegar and wanted to use lemon, this is from the armish canning book.
To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 tablespoon of citric acid per quart of tomato. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.
Tell a lie! It was out of the USDA guide to home canning.
I just go by the ball blue Book for videos. Thanks for watching.
Very interesting will try this nice recipe cheers from Canada 🇨🇦
It's a simple water bath recipe that can be touched up with the low acid veggies when serving. Thanks for watching.
Great video. Anxious to try it. May I add a hint: Always used GMothers receipe (note: much less vinegar) says to cook until sausa thickness. It takes hours! Ugh Learned a trick this yr. I put only a few of the onions in w/tomatoes. As it simmers I slowly push down on mixture, using a ladle. The juice runs easily in the ladle. Strain w/ fine mesh, over another pan. 10 min, stir & repeat. Heat juice, boil softly 10 min. Can the tomato 'juice' to add to soups etc. Or drink it...only T juice I like! Add strained bits back in sausa.Then add remaining onions & all peppers to the sausa pan, boil & can. It's a personal preference thing. Really cuts the cook time. Usual amt of sausa plus saving the juice. Bonus!
We never vary from the blue Book recipes as I don't have an accurate ph tester. Thanks for watching.
Understood.
Well done. Easy to follow. Thanks.
Thanks for watching!
Love the video
Thanks for watching.
This looks great
Thanks for watching.
what a GREAT video ! thanx
Thanks for watching.
Nice way to explain thanks
It's an easy recipe to make. Thanks for watching.
Wow! I wish my husband did this stuff!! Great video!!!!!
You didn't train him right from the beginning. Thanks for watching.
That's my recipe! It's great! I Mahe it every year!
So do we. Thanks for watching.
wow nice one!👌🤩
Thanks for watching.
Looks really good
Thanks for watching.
That salsa sure does look good. If you have to many pickles or to much of anything else you can send it to me. Lol. I'm glad your garden is doing great this year, especially the tomatoes.
Just have to do another couple batches of tomatoes and we will be set for 2 years. We went from drought to 6 inches of rain and the tomatoes have gone crazy. Many growing so fast they explode. Still have another month before frost so I don't know what we will do with them all. Have eaten a tomato sandwich and pickle everyday for the last month and probably will for the next month also. Thanks for watching .
Atleast you know where you're food came from. Most people have no idea where their food has been and who or what has touched it.
Great video!
Thanks for watching.
Looks delicious
It is! Thanks for watching.
Love your vids! Glad I found you as you've given me some great ideas already! Wondering how long you've had that fancy Ball Jar Lifter? Mine is the old typical style and the rubber split and came off one side about 5 years in. The one you're using looks to be about 3x the cost of the old style but if it would last longer it would be worth it. Thanks for taking the time to show us your tricks!
This one is only a couple years old and the spring no longer works. I don't know how long the plastic will last either. They all do the same thing and in a couple weeks you can usually find good deals in the clearance racks for these kind of items. Thanks for watching.
Thanks so much! You just saved me time and $.
Great video!! Stuff those peppers with cream cheese and wrap in bacon! My ex and I canned salsa among a ton of other veggies for years. I gave him all the stuff and now I'm kicking myself because I have to buy everything again now that I will be able to have a garden again.
Luckily the basics aren't that expensive now. Good luck with your garden. Thanks for watching.
Nice video,, thank you
Thanks for watching.
Very nice!
Thanks for watching.
Fruit of the Loom I see! Haha! Great video and instruction.
Been wearing them my whole life. Thanks for watching.
Unemployed Redneck Hillbilly Creations been a Jockey man myself. Glad to see we can agree on great food!
Looks good
It is a good easy to can basic recipe that can be touched up later. Thanks for watching.
You have a great abundance there! It takes a little more time, but try charring the tomatoes, onions and peppers next time. It will give it a whole new dimension of wonderful flavor. You can leave the skins on and blend everything up in a blender or food processor. You save the chopping time.
Love your channel! P.S. I hope you got your pickup truck mess sorted out!
We actually like it just like this. We serve with corn, black beans, chopped cilantro. A food processor messes up the texture of the veggies so this gives us the texture we like.
The dealer finally bough the truck back and I have been trying to buy another for months now.
Thanks for watching.
You mentioned having thousands of those light yellow habenero peppers. May I suggest pickling them like a pepperoncini pepper used for Mississippi roast or in an Italian style salad similar to Olive Garden or east side marios
I have been looking for a good pickling recipe. They are Habanadas and have the flavor of a habenero with no heat. Thanks for watching.
Thanks 4 showing this. Canned about 60 lbs for salsa this yr. :( Goes so fast! Hand chop....not w/a food processor. But you be you. LOL I noticed you didn't 't include Cilantro stems. I do. Told that was where the favor is. Yes on base, add later. ENJOY!
We just did a couple batches also. We love it. Thanks for watching.
NICE JOB-THANK YOU
Thanks for watching!
Great job on this! How hot do you keep your salsa that’s in the pot in between batches? (Do you keep it simmering while waiting for your first canner load to finish?)
I turn it down as low as the burner will go and keep the top on to just keep it warm. Then bring it back to a simmer before filling the next batch. Thanks for watching.
Great video. May I suggest a strainer ladle to fill your jars. Then you could just add some liquid if you want.
That would make it easier to separate. Thanks for watching.
Awesome!
Thanks for watching.
Such beautiful color!
The dark heirlooms add color and flavor. Thanks for watching.
60 pounds a day - holy smokes that's gotta be keeping you busy. Love the cherry-tomato "abacus" ..lol. That's some great looking salsa. And your peppers are looking beautiful this year.
For your bumper-crop of habanadas maybe you could pickle a bunch "pepperoncini style"? Those peppers go great with pulled pork.
After making a HUGE batch of sauce on year and having it all "go bitter" I have started to remove the seeds completely. Took a hard lesson realize where the taste was coming from.
I get distracted easily and loose count so I just use what is available to keep count. I think i will just pickle them as you say and see how many are scared by their look. They have a wonderful flavor with zero heat. It is funny, the seed flavor can't be tasted by everyone and doesn't bother my wife. Must be we all have different taste buds. Thanks for watching.
Your salsa look beautiful! I love cilantro too. Do you feel it tastes bitter when you add directly into pot? I’ve seen some people add it at the time of jar loading. Very enjoyable and helpful video. Thanks!
Not bitter and everyone loves it. When serving we add more fresh cilantro, black beans, some corn, and a squeeze of fresh lime. Best water bath recipe we have found. Some people are sensitive to cilantro and say it tastes like soap or bitterness so warn people its in there. Thanks for watching.
Nice amount of veggies. A suggestion you count pickle the hobinatas peppers, or freeze them
I am think that we will try pickling them. I used to love hot peppers but can't take the heat anymore so the Habanadas are perfect. Thanks for watching.
Have you ever used mango in your salsa? I love the idea of the black beans and corn. But I was wondering about mango salsa also. Thank you for having a wonderful way of explaining that makes it understandable and easy. I will definitely be making the salsa. Loretta
Mango doesn't go well with the heirloom tomato flavor to us but once you open it to serve you can add anything you like. Just can't add it before canning because of the required acid levels for water bath. Thanks for watching.
Try lime juice instead of the apple cider it has the acidity that is needed for water bath canning but the flavor is delicious.
We like the flavor with the vinegar. Always verify the ph if you make changes to any of the ball recipes. Thanks for watching.
nice video, thnx for that.
you sound like woody harrelson btw. : )
I hear that a lot. Thanks for watching.
Wow!!!!👍👍👍
Thanks for watching.
Having difficulty searching for the Italian Sweet peppers you mentioned. The link provided gives a page not found from the Ball web site. The salsa looks fantastic.
Pepperoni di cuneo. Baker creek didn't have the seeds this year but if you search others do. Ball has changed their links and also removed some. Look in your ball blue Book. Thanks for watching.
@@unemployedredneckhillbilly2023 Thank you very much for such a quick reply. I'll sure check those out. On an RV trip right now but plan on making this when we get back home. Thanks again and stay well.
Hi I’m trying to learn how to can salsa and your video was a big help. I want to know how long does the salsa last once it’s canned?
They say 2 years but I have had it last longer. Thanks for watching.
Thank you for the information
Looks like some nice heirloom 'maters in there!
The flavor they add to everything is amazing. Thanks for watching.
Thank You! I'll be watching for more!
They look like Cherokee or Brandywines...
Most of them are Paul Robesen and Amish Paste that are our favorites
Great video! Makes me eager to grow a bigger variety of peppers and tomatoes, to play with the color! I’ve subscribed! I have a question... You used 5 cups hot peppers, 10 cups sweet peppers. 15 cups of peppers total (for your batch). Depending on how spicy and hot I want my own, can this be altered, using, say, more hot peppers and less sweet? Or if very very hot peppers are being used, less of the hot peppers and more of the sweet peppers? I can’t wait to try it! Best - Adam
I think the acid level of hot and sweet peppers are fairly similar so varying the amount of the mix should not make a difference with the amount of vinegar used. To be safe you could always check the final ph ( probably have to puree a sample to test it ) and adjust it with more vinegar to a safe level. Probably would be easiest to send Ball a email as they are the experts and it is their recipe. We really like using a mix with Paul Robesen tomatoes. Thanks for watching.
Adam Carroll w
Great video. I'm new to canning, may I ask why you added the vinager? Is it needed or for taste?
To adjust the ph so you don't get poisoned from botulism. Without vinegar it would have to be pressure canned. Never change anything in the Ball Blue Book recipes or you could create deadly products. Thanks for watching.
Wonderful recipe. You know you don’t need to sterilize the jars if they are going to be boiled more than 10 min.
Thanks. We always sterilize the jars. Some of the new bacteria are nasty and it only takes a couple extra seconds. Thanks for watching
Might save freezing your hands to core them before blanching! Can dry or pickle those extra peppers. I use my Dill pickle brine for peppers.
I tried peppers in brine and didn't like them. We lacto ferment the peppers for best flavor. Thanks for watching.
Can I come over for dinner? It looks delicious.
Takes about 6 weeks until it;s best so don't be impatient. Thanks for watching.