Pico de Gallo Canned Salsa (a great beginner recipe)
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- Опубликовано: 21 сен 2024
- Let me walk you through all the steps in this small batch canned salsa recipe, in a slightly more talky format than my typical videos. Tips on varieties of paste tomatoes as well.
Pico de Gallo
Adapted from a recipe on the Healthy Canning website (originally from Ball)
Makes approx. 3 pints
2.2 lbs paste tomatoes (1 kg), weight AFTER CORING. No need to peel.
1 medium onion, chopped, about 1 cup
1 jalapeno pepper, chopped (or equivalent in other pepper variety)
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced (optional)
½ cup fresh lime juice
1 tsp salt (any kind will do, as long as it doesn’t contain iodine)
Get your canner filled with water and heating on the stove.
Wash and chop all vegetables. Place in a medium sauce pot. Add lime juice and salt. Bring to a boil and simmer, uncovered, for 3 minutes.
Ladle sauce into heated jars, leaving ½ inch headspace. Wipe jar rims. Cap finger tight. Process jars for 15 minutes; increase time as needed for your altitude.
Link to my paste tomato taste off blog post: milesawayfarmw...
Link to how you can and can't tweak a canning recipe: www.healthycan...
I enjoyed your video and how you explained everything!
Thank you for the simplicity of your presentation.
Given your helpful comments on safety issues I am surprised how you handled putting the lids on before placing them in the bath. I put the lids in boiling water and place them on the jar with a magnetic tool. I thought this is important.
Thanks for the comment! The methods on this were updated in 2015. As long as the processing times are over 10 minutes, simmering lids in hot water before hand is no longer necessary. In fact, the instructions from Ball now state: Preheating Ball® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
Clearly I don't bother washing them before hand, but you certainly can.
@@cookingtheharvest well that answers my question. Thank you.
Plus, you should put your hot jars out of the canner onto a towel. You might break the jars because of the temperature difference.
In over 20 years of canning, I've never ONCE had a jar break from putting it on a counter without a towel. You do you boo.
Thank you for sharing. You are very pleasant to listen to and very informative. One question: Are you saying if you put extra onion, or peppers into a recipe it will be dangerous because of acid levels? I get confused on this. Sometimes we just put in however many onions we want, or peppers, but i dont want anyone to get ill. Thanks again for sharing! 😊
I'm saying that additional onions and peppers would make the produce LESS acidic and therefore unsafe to can. Hope that helps clarify.
If I find a tomato plant I like, I will save the seeds, by putting them on a paper towel and letting them dry out. Then storing them in an envelope to plant the following year. I ave read that if you grow from seed in your soil, the seeds of the new plant is more acclimated to the soil.
Better to soak your seeds for a day rinsing a couple times to remove that slimy outer layer that is protecting the seeds from growing
Nicely prepared n perfect salsa recipe.
Good video thanks looks good
If those are Heirloom tomatoes, why don't you save the seeds for planting again? I also read that to properly dry tomato seeds, first soak them in a glass of water to slightly ferment them to remove the slime on the fresh seeds, then rinse and dry for planting later.
Hi Dennis. Its a great idea, and I do save seeds all the time. But if I saved every seed from every tomato I canned, I'd have enough seed for my whole town, lol. Most of this recipe was made with San Marzano II from Johnny's, which is a hybrid.
I actually have a blog post on how to save seeds from tomatoes. And side note, tomatoes cross more than the "experts" would have you believe. I've had several heirloom saved seeds grow out crossed with their neighbors. Always a fun surprise.
I saw first.👀
New friend here.
Stay connected my new friend.
Nice recipe. I'm new to canning. Some say to sterilize the lids. I see you didn't, is it now okay to not sterilize the lids? Not complaining, just it's confusing if I should or not. Thank you so much for this video.?
I think you saw this below, but as long as the processing time is 10 minutes or more, it's no longer required to sterilize lids.
@@cookingtheharvest Thank you.!
Ms perfect..😝😝😝😝😝😝😝😝😝😝
Removing the ring is optional...I have done it both ways...nothing changed with the product.
You remove the ring for STORAGE. That way if the seal fails, the lid pops off and you KNOW it failed. Otherwise, it can fail, spoil, leak and then kind of reseal from the leak and you might not notice it. You're kitchen, your rules, but this is the most current national canning authority advice, to remove the rings for storage. I also love not needing hundreds of rings - I only need about 20 at any given time because I'm able to reuse them with each batch.
Whoa!? You didn’t sterilize your jar lids!
No longer necessary. www.healthycanning.com/lids-for-home-canning/#No_longer_any_need_to_boil_the_Mason_jar_lids_or_even_warm_them
I love fresh pico de gallo so thought I would try this. What a disaster. It might be safe but the amount of lime has made it almost inedible. Unfortunately I made a big batch and will likely throw it out. I will use citric acid next time.
Yeah, as mentioned in the video, because the skins are left on, this recipe is quite acidic. Sorry it didn't work out for you.
What is the difference between salsa and Pico?
Traditionally (not in the canning world) pico is always fresh and chunky while salsa might be more finely chopped, juicy and can be roasted. I think the primary difference for this canning recipe is that they are leaving the skins on the tomatoes and increasing the acidity a bit.
Don’t you save seeds?
Sometimes. I have found that tomatoes are not as "self fertile" as the experts say they are, and so they sometimes end up crossed. I have a really funny one that was saved from German Pink, a huge over a pound heirloom tomato. The plant was next to a Sun Gold cherry tomato and ALL of the seed saved from the German Pink grows out cherry tomato sized. I DO have some San Marzano Redorta seed saved, but they don't seem to breed true. I need to actively start to isolate the flowers I want to save seed from, and I just never get around to it.
What if you want a little thicker salsa?
The only tested method for thicker salsa is simply to drain it off before you serve it. If you drain before you can, you change the density of the product, and that changes the heat penetration and processing times, so they don't recommend it. Hope this helps.
can you change lemon in place of lime i dont care for lime
Yes.
How do u go about getting seconds of things
Sorry. Just seeing this. The best thing to do is to either visit a farm that has a farm stand or the larger farm displays at the farmers market and ask if they sell seconds. Many do.
@@cookingtheharvestI got 30# of less than perfect tomatoes today from an Amish farm I’ve been buying some things from this season and I’ve been paying 75 cents a pound but she gave them to me for 50cents today plus I just canned 24 qts of tomato juice today tomorrow I’m making salsa then some chow chow
Wow... waste much? No wonder that you only got 3 quarts last time lol...
Too much talking
I'm not for everyone. But the recipe is always in the description if you don't need/want to learn the ins and outs of canning safety.
Again why so much talk????? Just do the salsa
Thank you for your feedback. The recipe is always in the description.