Pico de Gallo Canned Salsa (a great beginner recipe)
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- Опубликовано: 16 авг 2023
- 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: milesawayfarmww.com/2014/08/3...
Link to how you can and can't tweak a canning recipe: www.healthycanning.com/safe-t... 
Хобби
Thank you for the simplicity of your presentation.
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.
Nicely prepared n perfect salsa recipe.
Good video thanks looks good
I saw first.👀
New friend here.
Stay connected my new friend.
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 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.
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.
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.
can you change lemon in place of lime i dont care for lime
Yes.