Canning Salsa

kbrookn · 09-18-2008, 07:02 AM

I am canning salsa tonight and I have two different recipes. One takes vinegar and one does not. Just wondering what the vinegar does and if I need it.

Thanks!

Kara

sadiebaby · 09-18-2008, 07:06 AM

I use the mixes you can buy at the store...There are several different ones. They all call for vinegar, but not much. I really don't know why it is there, except as a mild preservative, bacteria killer. I always put it in. And I do have to tell you, once I made homemade salsa with fresh ingredients, I never want any of the other. We get absolutely gorgeous produce here in Egypt and it is amazingly cheap. Have fun and I hope it turns out well!

thebarnhearts · 09-18-2008, 07:21 AM

I can my salsa without vinegar and everything is fine so i guess its a matter of taste.

kbrookn · 09-18-2008, 07:23 AM

Thanks, Sadie! We also love the fresh stuff so much better that I wasn't even going to can any this year, but we just have so many tomatoes and peppers that I thought I would.

kbrookn · 09-18-2008, 07:25 AM

I've always made it with vinegar and liked it just fine, but was maybe going to try it without this time and just wondering what the change in taste would be.

JBo · 09-18-2008, 07:49 AM

I like to add some vinegar as it balances that super sweet taste of the tomatoes. I always double up on the jalapenos as well, some like it hot!

yvonne326 · 09-18-2008, 08:23 AM

I use lime juice instead of vineger...and fresh cilantro...a must.

kbrookn · 09-18-2008, 08:29 AM

Quote:

Originally Posted by yvonne326

I use lime juice instead of vineger...and fresh cilantro...a must.

You add both to canned salsa? I've never tried that. Do you happen to have a recipe to post?

yvonne326 · 09-18-2008, 08:33 AM

Just substitute the Lime Juice for the vinegar that it asks for. I chop up about 1 tbls of cilantro leaves for every quart...but I like a lot of cilantro...

Personally, I like making a large batch of Salsa (which I do when I have a large tomatoe crop...this year that wasn't the case) ... I don't cook mine...and freeze in individual containers (pints). I just let defrost in fridge overnight and eat within 48 hrs. My family likes the "fresh" over the canned or cooked.

ConnieJo · 09-18-2008, 09:26 AM

If you're making this to eat fresh, then experiment, But if you're canning it, you need the vinegar to bring up the acid levels.
Tomatoes can be canned in a boiling water kettle (cause they're fruit). When you add your low acid veggies like onions and peppers, you either need to add acid like vinegar, or can in a pressure kettle to be safe.
If you have room in your freezer, that is good and easy.

09-18-2008, 07:02 AM	#1
kbrookn Senior LCF Member Join Date: Feb 2007 Location: Platte Center, NE Posts: 114 Gallery: kbrookn WOE: Atkins	Canning Salsa I am canning salsa tonight and I have two different recipes. One takes vinegar and one does not. Just wondering what the vinegar does and if I need it. Thanks! Kara

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-18-2008, 07:06 AM	#2
sadiebaby Senior LCF Member Join Date: Sep 2008 Location: Cairo, Egypt Posts: 157 Gallery: sadiebaby WOE: Living w/o starch or sugar Start Date: August 2008	I use the mixes you can buy at the store...There are several different ones. They all call for vinegar, but not much. I really don't know why it is there, except as a mild preservative, bacteria killer. I always put it in. And I do have to tell you, once I made homemade salsa with fresh ingredients, I never want any of the other. We get absolutely gorgeous produce here in Egypt and it is amazingly cheap. Have fun and I hope it turns out well!

09-18-2008, 07:21 AM	#3
thebarnhearts Senior LCF Member Join Date: Feb 2008 Location: Ohio Posts: 204 Gallery: thebarnhearts Stats: 202/162/quit smoking back to 179/150 5'10 WOE: Atkins Start Date: December 10th 2007	I can my salsa without vinegar and everything is fine so i guess its a matter of taste.

09-18-2008, 07:23 AM	#4
kbrookn Senior LCF Member Join Date: Feb 2007 Location: Platte Center, NE Posts: 114 Gallery: kbrookn WOE: Atkins	Thanks, Sadie! We also love the fresh stuff so much better that I wasn't even going to can any this year, but we just have so many tomatoes and peppers that I thought I would.

09-18-2008, 07:25 AM	#5
kbrookn Senior LCF Member Join Date: Feb 2007 Location: Platte Center, NE Posts: 114 Gallery: kbrookn WOE: Atkins	I've always made it with vinegar and liked it just fine, but was maybe going to try it without this time and just wondering what the change in taste would be.

09-18-2008, 07:49 AM	#6
JBo Senior LCF Member Join Date: May 2007 Location: SoDak Posts: 411 Gallery: JBo Stats: 230/181/160 WOE: VLC	I like to add some vinegar as it balances that super sweet taste of the tomatoes. I always double up on the jalapenos as well, some like it hot!

09-18-2008, 08:23 AM	#7
yvonne326 Way too much time on my hands! Join Date: Jun 2002 Location: New Jersey Posts: 17,183 Gallery: yvonne326 Stats: 192 WOE: Atkins Start Date: 9/8/08	I use lime juice instead of vineger...and fresh cilantro...a must.

09-18-2008, 08:33 AM	#9
yvonne326 Way too much time on my hands! Join Date: Jun 2002 Location: New Jersey Posts: 17,183 Gallery: yvonne326 Stats: 192 WOE: Atkins Start Date: 9/8/08	Just substitute the Lime Juice for the vinegar that it asks for. I chop up about 1 tbls of cilantro leaves for every quart...but I like a lot of cilantro... Personally, I like making a large batch of Salsa (which I do when I have a large tomatoe crop...this year that wasn't the case) ... I don't cook mine...and freeze in individual containers (pints). I just let defrost in fridge overnight and eat within 48 hrs. My family likes the "fresh" over the canned or cooked.

09-18-2008, 09:26 AM	#10
ConnieJo Senior LCF Member Join Date: Jun 2002 Location: Port Orchard, WA Posts: 159 Gallery: ConnieJo Stats: 240/227/150 WOE: Atkins Start Date: June 2008	If you're making this to eat fresh, then experiment, But if you're canning it, you need the vinegar to bring up the acid levels. Tomatoes can be canned in a boiling water kettle (cause they're fruit). When you add your low acid veggies like onions and peppers, you either need to add acid like vinegar, or can in a pressure kettle to be safe. If you have room in your freezer, that is good and easy.