Wanting to try canning my favorite salsa recipe. Any reason not to try it? If you have other tested and proven recipes that look similar I am all ears.
by lotsofscrollin
3 Comments
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marstec
Ball has a tested water bath canned recipe for Roasted Tomato Chipotle Salsa. It’s quite different from the one you’ve listed which uses a lot of precanned ingredients. There’s no way to know whether there is enough acidity in yours to make it safe with the canned tomatoes (1 Tbs lime juice is not enough that’s for certain). Cumin would be okay to add to the Ball recipe and perhaps add the cilantro after you open the jar?
Not enough acid. I can’t imagine this is shelf stable. Also, I haven’t seen any with this texture which matters for heat penetration.
You can find some “similar” recipes stated with fresh tomatoes, but the amount of lime juice is much higher. You need enough additional acid to both acidify the tomatoes and cover all the low acid items like onions, peppers, and cilantro (and that is A LOT of cilantro)
Here’s one that I’ve had good luck with, although I tend to prefer lime juice recipes-
3 Comments
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Ball has a tested water bath canned recipe for Roasted Tomato Chipotle Salsa. It’s quite different from the one you’ve listed which uses a lot of precanned ingredients. There’s no way to know whether there is enough acidity in yours to make it safe with the canned tomatoes (1 Tbs lime juice is not enough that’s for certain). Cumin would be okay to add to the Ball recipe and perhaps add the cilantro after you open the jar?
[https://www.ballmasonjars.com/roasted-tomato-chipotle-salsa.html](https://www.ballmasonjars.com/roasted-tomato-chipotle-salsa.html)
Not enough acid. I can’t imagine this is shelf stable. Also, I haven’t seen any with this texture which matters for heat penetration.
You can find some “similar” recipes stated with fresh tomatoes, but the amount of lime juice is much higher. You need enough additional acid to both acidify the tomatoes and cover all the low acid items like onions, peppers, and cilantro (and that is A LOT of cilantro)
Here’s one that I’ve had good luck with, although I tend to prefer lime juice recipes-
https://www.ballmasonjars.com/blog?cid=zesty-salsa
More reading on salsas-
https://extension.umn.edu/preserving-and-preparing/canning-tomato-based-salsa