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Thread: salsa

  1. #1
    songbird Guest

    Default salsa

    how long to wait before trying?

    2 weeks? 3 weeks?

    tomorrow seems too early. if we've
    gone through the trouble of using a lid.

    hmm...

    anyways, we ended up putting up 12 pints
    of tomato, peppers (green, red and jalapeno),
    garlic, onion and corn. added a little
    vinegar but i was glad that we didn't add any
    more without tasting, instead added more lemon
    juice and a little sugar.

    now to be patient.


    songbird

  2. #2
    George Shirley Guest

    Default Re: salsa

    On 8/25/2012 12:22 AM, songbird wrote:
    > how long to wait before trying?
    >
    > 2 weeks? 3 weeks?
    >
    > tomorrow seems too early. if we've
    > gone through the trouble of using a lid.
    >
    > hmm...
    >
    > anyways, we ended up putting up 12 pints
    > of tomato, peppers (green, red and jalapeno),
    > garlic, onion and corn. added a little
    > vinegar but i was glad that we didn't add any
    > more without tasting, instead added more lemon
    > juice and a little sugar.
    >
    > now to be patient.
    >
    >
    > songbird
    >

    We always wait three weeks, seems to give the product time to settle
    down. I've occasionally opened a jar within a week or two and the taste
    wasn't just right on the product. Your mileage may vary.

    George, who can't sing at all

  3. #3
    zxcvbob Guest

    Default Re: salsa

    songbird wrote:
    > how long to wait before trying?
    >
    > 2 weeks? 3 weeks?
    >
    > tomorrow seems too early. if we've
    > gone through the trouble of using a lid.
    >
    > hmm...
    >
    > anyways, we ended up putting up 12 pints
    > of tomato, peppers (green, red and jalapeno),
    > garlic, onion and corn. added a little
    > vinegar but i was glad that we didn't add any
    > more without tasting, instead added more lemon
    > juice and a little sugar.
    >
    > now to be patient.
    >
    >
    > songbird



    If I have a jar that's not full, I'll put a USED lid on it and process
    it with all the others, then I open that one in a few days. It's good,
    but not as good as the jars I let rest for at least a couple of weeks.

    I've never made salsa with corn in it, but I think it would especially
    need some time to settle.

    Are you using a recipe? Are you pressure canning it or BWB?

    Bob

  4. #4
    songbird Guest

    Default Re: salsa

    zxcvbob wrote:
    ....
    > If I have a jar that's not full, I'll put a USED lid on it and process
    > it with all the others, then I open that one in a few days. It's good,
    > but not as good as the jars I let rest for at least a couple of weeks.


    that's about what we do too if we have
    partials. this time it came out even.


    > I've never made salsa with corn in it, but I think it would especially
    > need some time to settle.
    >
    > Are you using a recipe? Are you pressure canning it or BWB?


    recipe from book, added cooked corn sliced off the
    cob, not much, two ears for 12 pints. added extra acid
    to compensate. hot packed and processed for 45min.
    all sealed fine.


    songbird

  5. #5
    songbird Guest

    Default Re: salsa

    George Shirley wrote:
    ....
    > We always wait three weeks, seems to give the product time to settle
    > down. I've occasionally opened a jar within a week or two and the taste
    > wasn't just right on the product. Your mileage may vary.


    we'll see how it goes in a few weeks.
    thanks.


    > George, who can't sing at all


    those who speak, sing, even if they
    don't hear it.


    songbird

  6. #6
    George Shirley Guest

    Default Re: salsa

    On 8/25/2012 12:58 PM, songbird wrote:
    > George Shirley wrote:
    > ...
    >> We always wait three weeks, seems to give the product time to settle
    >> down. I've occasionally opened a jar within a week or two and the taste
    >> wasn't just right on the product. Your mileage may vary.

    >
    > we'll see how it goes in a few weeks.
    > thanks.
    >
    >
    >> George, who can't sing at all

    >
    > those who speak, sing, even if they
    > don't hear it.
    >
    >
    > songbird
    >

    I do my singing with the written word, have always been a writer of
    sorts. Miz Anne tells our kids I was a good singer before whiskey and
    tobacco ruined my voice. I do remember singing to her when we were
    courting. She says it was like a make cardinal trying to lure the female
    to his tree.

    I do love music, have been listening to fifties rock and roll while
    painting today, keeps me jazzed up enough to keep working. Later I
    switched to forties music, listened to my older sisters play their
    records to that when I was small. Always have music on when I'm canning,
    makes the time fly by. Sang in the school choir for three years,
    baritone and bass, made A's each time so must have been passable. Can't
    read music, can't play an instrument, all of which I always wanted to
    do. Maybe later.

  7. #7
    Carol S Guest

    Default Re: salsa

    I try to wait a month before opening anything I've canned.....I agree
    that the salsa tastes much better after setting awhile.....I'll make
    mine next week.....Carol


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