Started this yesterday, refrigerator overnight. Just getting ready to can tonight....if interested, recipe can be found in the canning recipe thread (Annie's Salsa) A pic of the heat source and of mixed product.
Home made selsa, better than any you can buy! That looks very good. So many ways to use salsa to flavor foods. Low calorie too!
I went through 25 jars last winter and hoping to put up around 40 to 50 jars for this winter. Yep love the stuff, especially fresh you can tailer it to your likens. I personally like it sweet on the front side with the bite on the back end....
Perfect. You're inspiring me to give peppers a try next year. A good bit of my property has a wide-open southern exposure and I think I could get a crop to maturity if I put 'em in the right spot. I think the key would be to build up some raised beds and build a decent fence to keep the deer out. It would be a good bit of work but being able to put up a bunch of salsa like you're doing would be pretty damm rewarding (and tasty).
I put up about 60 pints last year and it is gone. After the beating my garden took yesterday I'm not sure if I'll have any this year.
Don't forget to check around. Often local farmers will have crops they sell for canning. They may be odd shaped or blemished, not suitable for the normal roadside market. We got cucumbers in banana boxes @ $5 Would be hard to grow them for that.
Another first this year for me will be Salsa Verde. I will have to buy the tomatillos from a friend but will be using my own hot peppers.
the only salsa I've ever made is uncooked (more of a bruschetta, I guess), and I'm guessing yours is cooked, but if not, how do you halt the decomp?
