What do you think of this recipe?
Copy and pasted from recipe:
This recipe uses specific amounts of ingredients, balancing the non-acidic ingredients with the amount of added acid needed to make the recipe safe. Do not increase the amount of green chiles beyond 1 1/2 cups, or decrease the amount of tomatoes to less than 7 cups.
Ingredients
5 pounds tomatoes
1 pound large Anaheim green chiles (5 to 6 chiles)
3 jalapeño chiles, seeded and stems removed, chopped
1 1/2 cups chopped onion
3 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup loosely packed fresh chopped cilantro (including stems)
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 teaspoons salt
1 to 2 tablespoons sugar or more (to taste, depending on how sweet your tomatoes are)
Its from this website and it shares all the things you'd want to see to tell you that this isn't some person just throwing things in a jar and hoping for the best (instructions on water bath canning, highlighting the importance of adding vinegar to the recipe). The author has an MA in Food research as well.
I basically got the response of "it's not from NHCFP/Ball/USDA so it's not tested" but my hunch is that it's just an adapted recipe. The only thing that bothers me about this recipe is that it says "at least 7 cups of tomatoes" in implying you could add more – but how much more?
Thoughts?
by pondering_stuff5
6 Comments
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This one looks fine to me. It’s very similar to Ball’s Zesty Salsa recipe, except there is a larger ratio of tomatoes to non-acidic ingredients and you can always reduce the amount of higher pH ingredients in a recipe. The only thing I would do is cut down the cilantro to match the Ball recipe.
The dried spices are allowed additions, as is sugar and salt.
https://www.ballmasonjars.com/blog?cid=zesty-salsa
None of their staff seems to be from a science background, their bios mostly suggest avid cooks with photography or media backgrounds. The site doesn’t mention scientific testing of any recipes, or safety testing. I think that it would be safe to use for canning IF you were to research and find a safe and tested recipe that is obviously the same as this one. It’s just a very well packaged untested recipe.
Ball has several recipes that are similar in Complete guide.
Automatic NO from me, dawg.
“Simply recipes” is simply trash, in my humble opinion, because it’s essentially a blog that anyone can post to. Follow safe tested recipes, there’s dozens for salsa between Ball, NCHFP, and others.
You lost me at cumin.