by MrsWheelbarrow
View
my 68 recipes »
Photo by MrsWheelbarrow
A&M's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.) Ask a question about this ingredient
2.5 cups finely chopped yellow onion Ask a question about this ingredient
1.5 cups roasted, peeled, seeded poblano peppers Ask a question about this ingredient
3-5 jalapenos, chopped (depending on personal preference for heat) Ask a question about this ingredient
6 tablespoons minced garlic Ask a question about this ingredient
2 teaspoons cracked black pepper Ask a question about this ingredient
2 teaspoons cumin Ask a question about this ingredient
2 tablespoons kosher or canning salt Ask a question about this ingredient
1/3 cup brown sugar Ask a question about this ingredient
1/3 cup cider vinegar Ask a question about this ingredient
16 ounces tomato sauce Ask a question about this ingredient
16 ounces tomato paste (optional) Ask a question about this ingredient
4 tablespoons fresh cilantro, chopped Ask a question about this ingredient
In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
Ask a question about this stepBring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
Ask a question about this stepUsing standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
Ask a question about this stepPressure can at 10 lbs of pressure for 30 minutes.
Ask a question about this stepPossibly. The acidity requirements are reduced when you take the salsa to 241°, so in theory it should be fine without the vinegar. To be certain, if there is a Cooperative Extension office in your County, you might ask them. I have to say, I think the vinegar adds some balance...
Is it possible to can this recipe using the boiling-water method? If so, how long would the processing time be? I'm new to canning. Thanks!
This recipe would not be safe processed in a boiling water bath, as there's not enough acidity and must be processed at 241°. It's very tasty - try making a partial recipe? It will keep in the fridge for about a month. Or you can freeze it.
This looks wonderful. I just saved it to make it. I love anything with roasted poblanos, and really like the flavor combination you have going on here! Congrats on the EP!
Thanks Cathy! I'm actually really excited.
Thanks, Suzanne. Wish you lived closer - I'll be making this twice this month at canning classes.
Oh rats! I wish I did too! I would love to take one of your canning classes. I've done some, but still consider it largely uncharted territory for me. I'm taking a 1-day class later this month from June Taylor out here in Berkeley which I'm hoping will help.
June Taylor? Oh, am I jealous. Officially green green green. Have a great time.
Thanks for the testamonials, Christine & Rivka! Looking forward to making more of this salsa for the larder. Last year, I went through 24 pints!
I was planning on it, actually. :)
I'm the lucky recipient of a jar of this delicious stuff (Mrs. Wheelbarrow brought it for me when we met up for lunch) and it's truly some of the best home-made salsa I've ever had. The fiancee killed the last of it while I was at work, and I was left only with an empty jar to clean. Thrilled to have this recipe!
I"ve had this. It's great!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
I want to can salsa without lemon juice, lime juice, vinegar, and/or citric acid. That's not a lot of vinegar you have. You think since it's pressure canned, it could be skipped??