OMgosh...I love salsa verde so much with my breakfast burritos, and breakfast tacos. My friends and I pour it into our individual small cups and take a bite of burrito and a sip of salsa. Yum. Salsa verde chaser..lol
@RoseRedHomestead you have to help me find your white chicken chilli canning recipe where you used Weck jars and raw chicken packed. Did you pull the video?
Great video on this yummy recipe 💜 I bought a big crate of tomatillos a couple weeks ago from the chef store and stocked up on enough salsa verde for all year. I can confirm it fills your mouth with an explosion of flavor 😂
Thanks for another great video Pam and Jim! This is a recipe I wanted to try this year, so the video is very timely. I have made green tomato salsa verde (from the Ball website) many times but this year I planted tomatillos specifically to make this very recipe (it’s also on the Ball website, for anyone who wants to print a copy). Has anyone made salsa verde using frozen tomatillos? Mine are coming in at such a slow rate, just a handful a week, so I’ve been adding them to a freezer bag until I have enough tomatillos, and the time, to make this recipe.
Beautiful outcome! I always have a half pint jar ready when I can (I can in pints, except when I can quarts of broth). That way, I have a "not quite" jar that is usually just the right size.
Looks delicious! I roast my tomatoes from the garden as well for salsa. It gives a sweetness that my family loves. And, thank you for the reference in the Ball Book. I have one as well, but I have never tried your recipe.
I don't have a steam canner, and because I'm 74 with stage 4 cancer, I'm not intending on buying one, but I do have a Nesco canner and I can water bath in that
I have made this recipe and it is a crowd pleaser! My tomatillos didn’t do very well this year so I hope to find some that I can buy so that I can make more!
I've made this recipe before and we really like it. Check copyright laws. All recipe ingredients are public domain, not copyrighted. Directions are, as are pictures from the book.
Great video but please be advised that the updated ball recipe (online) requires bottled lemon juice for food safety. Ball updated the fresh to bottled juices in all of their recipes per NCFHFP guidelines. Fresh juice acidity is potentially dangerously low in acid.
What? 😱 Isn't bottled juice the same as canned fresh juice? Or do they add f.ex. ascorbic acid? Now I really have to pull myself together and buy a decent pH meter.
@@usbpphillips I've just checked the bottle in my cupboard: lemon juice concentrate and preservative. I have that bottle for cooking when I need a squeeze here and there, but I don't want to use that for canning. After all I take the effort in order to make a product of higher quality and free of strange ingredients. It sounds like a bit of overreach to me. I'm trying to find some documentation. PS: I found an interesting article by Linda Ziedrich in A gardeners table. "Real Lemon versus ReaLemon". (referred to by Healthy Canning). I should be safe with the lemons I can purchase here, but will invest in a pH meter anyway. No bottled junk in my canning.
Pam this is the perfect time to buy tomatillos they are very fresh. Just a hint find a Hispanic store. Everything you just used is very inexpensive right now
I have a question on Great Northern Beans. I have cooked the way you said (look good) and today I cooked 1 lb. the old way on the stove and ate for supper, they were great. I had 5 pints left over and based on my understanding these can be pressure canned, true or not? Pressure canning for 75 minutes however that seems you are overcooking. What/how do you handle leftovers when you make a large batch without freezing.
For the canning police below, bottled lime juice is awful and Only way to make this is with fresh. Tomatillos are plenty acidic and Ball errors on safe side for liability
Do you have a preference between a steam canner or a water bath canner. I would love a brief discussion on the two types. Thank you again for another great video! 😊
Steam canners are much, much easier and quicker to use. Water bath canners use about five times more water and you have to wait for it to boil before you start timing, so it’s a lot more cumbersome.
Pam uses both systems. It just depends on that she needs to process. (The USDA states: What ever you can do with water bath canner, you can do with a steam canner. Jim
Would you water bath this, I not familiar with steam canning. I don’t want to buy another appliance. I thought the NESCO steam cans also. Please let me know some answers before I go out and buy all the ingredients. Thank you Rose and Jim!
I am making it today and will leave in the seeds otherwise it won't have much heat at all. Also roasting the garlic in the skin. Roasted garlic squeezes out of the skin easily.
I made this salsa verde it's good. but I used publano pepper. next time I will use jalapeños. I got just 4 pints. my tomatillos weren't as big as yours but was still 4 lbs of them. my ball canning book is 2020 edition it's does not have this recipe.
The updated Ball standards have changed to use bottle lemon or lime juice, not fresh. All bottled lemon or lime juices in the US have to meet 5% acidity regulations. I use Lakewood organic lime juice that 100% lime juice with no added preservatives. pH meters or strips are not meant to be used in canning and are not accurate for home use.
"pH meters .... are not meant to be used in canning and are not accurate for home use" Says who? They are accurate in laboratory context and within home brewing. Nobody says you can use a pH meter made specifically for soil or swimming pools. There are devices with special sensors for food.
Respectfully, the dial doesn’t tell you when there’s enough steam. It tells you when the steam has created enough heat to be in the zone. Just like you tell us with the pressure canner you need to create a certain pressure which then creates a certain temperature and then maintains that temperature even after it’s cooked so that as it comes down, it is still in the zone for a period of time. Well, this canter is trying to get you into a certain zone before you start counting your time.
sometimes I watch these at work. Where I cant sign in to my account so i always come back and thumbs up and replay.
You 2 are so sweet together. Another great looking recipe to add to my list. Thank you as always
You guys are great! I love how he teases you until you giggle ❤
Hello, i have never had salsa verde! This is definitely going to be on my list of things to do! Have a lovely day.
OMgosh...I love salsa verde so much with my breakfast burritos, and breakfast tacos. My friends and I pour it into our individual small cups and take a bite of burrito and a sip of salsa. Yum. Salsa verde chaser..lol
Perfect timing. I've been harvesting loads of tomatillos, and I have that book. Woo hoo!
Great!! Jim
@RoseRedHomestead you have to help me find your white chicken chilli canning recipe where you used Weck jars and raw chicken packed. Did you pull the video?
I do like this and hope I can find some at the farm so I can make a few jars…yum! Thank you again Pam and Jim…my favorite duo.
You are so welcome! Jim
Great video on this yummy recipe 💜 I bought a big crate of tomatillos a couple weeks ago from the chef store and stocked up on enough salsa verde for all year. I can confirm it fills your mouth with an explosion of flavor 😂
Thanks for another great video Pam and Jim! This is a recipe I wanted to try this year, so the video is very timely. I have made green tomato salsa verde (from the Ball website) many times but this year I planted tomatillos specifically to make this very recipe (it’s also on the Ball website, for anyone who wants to print a copy).
Has anyone made salsa verde using frozen tomatillos? Mine are coming in at such a slow rate, just a handful a week, so I’ve been adding them to a freezer bag until I have enough tomatillos, and the time, to make this recipe.
Beautiful outcome! I always have a half pint jar ready when I can (I can in pints, except when I can quarts of broth). That way, I have a "not quite" jar that is usually just the right size.
If you process 1/2 pints, then your processing time has to be the same as the processing time as pints (see the USDA). Jim
@@RoseRedHomestead Correct. I can half-pints with the pints. I can quarts separately.
Thank you Rose
For the delicious recipe
I love tomatillo sauce. Thank you again!!
Thanks! Jim
That book is definitely the best book to have on hand - worth every penny!
Looks delicious! I roast my tomatoes from the garden as well for salsa. It gives a sweetness that my family loves. And, thank you for the reference in the Ball Book. I have one as well, but I have never tried your recipe.
I don't have a steam canner, and because I'm 74 with stage 4 cancer, I'm not intending on buying one, but I do have a Nesco canner and I can water bath in that
Hum!!! I need to add tomatillos to my garden growing next year. Thank you for sharing.
You will only need two plants, they bear a lot! One will not bear, it needs a pollinator.
Looks delicious!! Thank you!
Love to come to your channel. Great to see videos that are positive and uplfting.
Thank you Pam this recipe sounds wonderful!❤
Making this today! Thank you - I’m a new subscriber and have been enjoying your videos very much.
Thank you so much for sharing! It looks delicious!! 😊
You are so welcome! Jim
Oh beautiful!
Looks delicious!
Great recipe ❤ I laughed at the end for the taste test with Jim. 😂😂😂😂
Thank you! Jim
“Let me have an other one” ❤️😂
I have made this recipe and it is a crowd pleaser! My tomatillos didn’t do very well this year so I hope to find some that I can buy so that I can make more!
I’m definitely going to try this recipe!
I've made this recipe before and we really like it. Check copyright laws. All recipe ingredients are public domain, not copyrighted. Directions are, as are pictures from the book.
YUM!!!!
Great video but please be advised that the updated ball recipe (online) requires bottled lemon juice for food safety. Ball updated the fresh to bottled juices in all of their recipes per NCFHFP guidelines. Fresh juice acidity is potentially dangerously low in acid.
What? 😱
Isn't bottled juice the same as canned fresh juice? Or do they add f.ex. ascorbic acid? Now I really have to pull myself together and buy a decent pH meter.
@natviolen4021 It's lemon juice concentrate, lemon oil and preservatives.
Bottled juices are awful and have additives
@@usbpphillips I've just checked the bottle in my cupboard: lemon juice concentrate and preservative. I have that bottle for cooking when I need a squeeze here and there, but I don't want to use that for canning. After all I take the effort in order to make a product of higher quality and free of strange ingredients.
It sounds like a bit of overreach to me. I'm trying to find some documentation.
PS: I found an interesting article by Linda Ziedrich in A gardeners table. "Real Lemon versus ReaLemon". (referred to by Healthy Canning). I should be safe with the lemons I can purchase here, but will invest in a pH meter anyway. No bottled junk in my canning.
Don’t they use bottled lemon juice because of the consistency of pH? The actual fruit will give varying pH levels. That’s my understanding anyway.
👏👏👏👏
Pam this is the perfect time to buy tomatillos they are very fresh. Just a hint find a Hispanic store. Everything you just used is very inexpensive right now
Yes, you are correct about that. I was able to find them in the nearest town grocery store and did have to go twice as far. Jim
I have a question on Great Northern Beans. I have cooked the way you said (look good) and today I cooked 1 lb. the old way on the stove and ate for supper, they were great. I had 5 pints left over and based on my understanding these can be pressure canned, true or not?
Pressure canning for 75 minutes however that seems you are overcooking. What/how do you handle leftovers when you make a large batch without freezing.
You can make some Chile Verde using that salsa. It is sooo good!
For those that can’t afford the book, most libraries carry it.
For the canning police below, bottled lime juice is awful and Only way to make this is with fresh. Tomatillos are plenty acidic and Ball errors on safe side for liability
Jim, are those Cross pens?
Do you have a preference between a steam canner or a water bath canner. I would love a brief discussion on the two types. Thank you again for another great video! 😊
Steam canners are much, much easier and quicker to use. Water bath canners use about five times more water and you have to wait for it to boil before you start timing, so it’s a lot more cumbersome.
Pam uses both systems. It just depends on that she needs to process. (The USDA states: What ever you can do with water bath canner, you can do with a steam canner. Jim
Would green tomatoes work?? 🤗Looks Great
The Ball website has a recipe for green tomato salsa verde
Would you water bath this, I not familiar with steam canning. I don’t want to buy another appliance. I thought the NESCO steam cans also. Please let me know some answers before I go out and buy all the ingredients. Thank you Rose and Jim!
I am going to water bath it today as I don't have a steam canner. My water bath canner is 50 years old!
Could you leave the seeds or add extra jalapeños to give it more heat? Y’all are adorable together. ❤
I am making it today and will leave in the seeds otherwise it won't have much heat at all. Also roasting the garlic in the skin. Roasted garlic squeezes out of the skin easily.
@@virginiadaneke2362 Thanks, when cooking I always leave the seeds and usually add Serranos for for some extra kick.
Would it be safe to can in half pints? I guess I would use the timing for pints?
Same timing. I am canning in half pints today.
Yall too cute!
Could this salsa be freeze dried instead of canning?
How do you can or can you put up peaches that have been frozen from the store?
Did you just steam them or pressure can them ?
She used her steam canner not a pressure canner. You can also use a water bath.
🙌🏼❤️🌶️🫑
Can I water bath pasta sauce with no herbs just plain tomatoes?
Some people do but I wouldn't. The acid level in tomatoes isn't always enough for safety.
I made this salsa verde it's good. but I used publano pepper. next time I will use jalapeños. I got just 4 pints. my tomatillos weren't as big as yours but was still 4 lbs of them. my ball canning book is 2020 edition it's does not have this recipe.
Rose , Wich processor do you use?
Pam uses the Presto or the Nesco. Jim
I'm too short to see the gauge also so I take a picture of the gauge when I think it's about at the right reading 😅
It would probably be good if you left soap out.
The updated Ball standards have changed to use bottle lemon or lime juice, not fresh. All bottled lemon or lime juices in the US have to meet 5% acidity regulations. I use Lakewood organic lime juice that 100% lime juice with no added preservatives. pH meters or strips are not meant to be used in canning and are not accurate for home use.
"pH meters .... are not meant to be used in canning and are not accurate for home use"
Says who? They are accurate in laboratory context and within home brewing. Nobody says you can use a pH meter made specifically for soil or swimming pools. There are devices with special sensors for food.
Respectfully, the dial doesn’t tell you when there’s enough steam. It tells you when the steam has created enough heat to be in the zone. Just like you tell us with the pressure canner you need to create a certain pressure which then creates a certain temperature and then maintains that temperature even after it’s cooked so that as it comes down, it is still in the zone for a period of time. Well, this canter is trying to get you into a certain zone before you start counting your time.