Thread: Salsa concentrate

NT wrote:
> Has anyone tried bottling salsa without the tomatoes - just open later
> and add a can of tomatoes to get salsa? I'm thinking it would be a lot
> more practical for me, and with bwb processing the final salsa would
> have less acid. Is any recipe known for this?
>
>
> NT


You'd think "less acid" is good, but it's not. I've made salsa without
vinegar or lemon juice, using tart tomatoes, and pressure canned it. It
didn't taste right *because* it wasn't sour enough (and it wasn't
obvious at first what was wrong.)

-Bob

NT wrote:

> Has anyone tried bottling salsa without the tomatoes - just open later
> and add a can of tomatoes to get salsa? I'm thinking it would be a lot
> more practical for me, and with bwb processing the final salsa would
> have less acid. Is any recipe known for this?

it sounds like you want a low acid BWB
recipe? not usually a good idea...

always make sure anything you are using
BWB on has enough acid.

you cannot avoid this otherwise you risk a
chance of poisoning (botulism toxin is a very
nasty poison).

if you want to do low acid anything for
canning then you need to look into pressure
canning (a whole different thing than BWB).

unfortunately, at higher pressure and
temperatures needed for pressure canning
the texture of some things is changed and
makes it unacceptable to certain people.

this is a basic question that anyone
canning should know, so please do more
reading about canning before you hurt
yourself or others accidentally.


songbird

songbird wrote:
> NT wrote:
>
>> Has anyone tried bottling salsa without the tomatoes - just open
>> later and add a can of tomatoes to get salsa? I'm thinking it would
>> be a lot more practical for me, and with bwb processing the final
>> salsa would have less acid. Is any recipe known for this?
>
> it sounds like you want a low acid BWB recipe? not usually a good
> idea...
>
> always make sure anything you are using BWB on has enough acid.
>
> you cannot avoid this otherwise you risk a chance of poisoning
> (botulism toxin is a very nasty poison).
>
> if you want to do low acid anything for canning then you need to look
> into pressure canning (a whole different thing than BWB).
>
> unfortunately, at higher pressure and temperatures needed for
> pressure canning the texture of some things is changed and makes it
> unacceptable to certain people.
>
> this is a basic question that anyone canning should know, so please
> do more reading about canning before you hurt yourself or others
> accidentally.
>
>
> songbird



I think NT wants a low pH mixture of peppers and onions that could be
BWB canned in small jars (half pints?) to be added to a quart of
tomatoes later at serving time. That way it takes a lot less total
vinegar because you don't have to acidify the tomatoes. And it takes up
less cabinet space because you can buy the cans of tomatoes a few at a
time and don't have to store a bunch.

The theory is sound, but it will be very difficult to come up with
something that tastes good. For one thing, the pepper and onion flavors
will not be cooked into the tomatoes. Also, where is one gonna find a
tested recipe?

-Bob

On Feb 23, 7:05*pm, songbird <songb...@anthive.com> wrote:
> NT wrote:
> > Has anyone tried bottling salsa without the tomatoes - just open later
> > and add a can of tomatoes to get salsa? I'm thinking it would be a lot
> > more practical for me, and with bwb processing the final salsa would
> > have less acid. Is any recipe known for this?
>
> * it sounds like you want a low acid BWB
> recipe? *not usually a good idea...
>
> * always make sure anything you are using
> BWB on has enough acid.
>
> * you cannot avoid this otherwise you risk a
> chance of poisoning (botulism toxin is a very
> nasty poison).
>
> * if you want to do low acid anything for
> canning then you need to look into pressure
> canning (a whole different thing than BWB).
>
> * unfortunately, at higher pressure and
> temperatures needed for pressure canning
> the texture of some things is changed and
> makes it unacceptable to certain people.
>
> * this is a basic question that anyone
> canning should know, so please do more
> reading about canning before you hurt
> yourself or others accidentally.
>
> * songbird

I think you misunderstood. The BWB salsa concentrate would be acid,
but the resulting salsa would then be less so than BWBed salsa. When I
make salsa I dont add vinegar, and don't really want to, so the less
acid the better in the final salsa.


NT

On Feb 23, 8:48*pm, zxcvbob <zxcv...@charter.net> wrote:
> songbird wrote:
> > NT wrote:
>
> >> Has anyone tried bottling salsa without the tomatoes - just open
> >> later and add a can of tomatoes to get salsa? I'm thinking it would
> >> be a lot more practical for me, and with bwb processing the final
> >> salsa would have less acid. Is any recipe known for this?
>
> > it sounds like you want a low acid BWB recipe? *not usually a good
> > idea...
>
> > always make sure anything you are using BWB on has enough acid.
>
> > you cannot avoid this otherwise you risk a chance of poisoning
> > (botulism toxin is a very nasty poison).
>
> > if you want to do low acid anything for canning then you need to look
> > into pressure canning (a whole different thing than BWB).
>
> > unfortunately, at higher pressure and temperatures needed for
> > pressure canning the texture of some things is changed and makes it
> > unacceptable to certain people.
>
> > this is a basic question that anyone canning should know, so please
> > do more reading about canning before you hurt yourself or others
> > accidentally.
>
> > songbird
>
> I think NT wants a low pH mixture of peppers and onions that could be
> BWB canned in small jars (half pints?) to be added to a quart of
> tomatoes later at serving time. *That way it takes a lot less total
> vinegar because you don't have to acidify the tomatoes. *And it takes up
> less cabinet space because you can buy the cans of tomatoes a few at a
> time and don't have to store a bunch.

Bingo. Also more effective salsa throughput with limited canning
facilities, and better use of shelf space, since the canned tomatoes
get bought later as needed.

> The theory is sound, but it will be very difficult to come up with
> something that tastes good. *For one thing, the pepper and onion flavors
> will not be cooked into the tomatoes.

There will be liquid in the salsa concentrate, probably from a
relatively small amount of tomatoes.

> Also, where is one gonna find a
> tested recipe?

I presume nowhere. I can get the flavour right with uncanned fresh
meal portions, and when it comes to canning I take it the issue is
amount of acid, if I presume none in the food I can simply add enough
citric to ensure its safe. Am I missing anything?


NT

NT wrote:
> On Feb 23, 8:48 pm, zxcvbob <zxcv...@charter.net> wrote:
>> I think NT wants a low pH mixture of peppers and onions that could
>> be BWB canned in small jars (half pints?) to be added to a quart of
>> tomatoes later at serving time. That way it takes a lot less
>> total vinegar because you don't have to acidify the tomatoes. And
>> it takes up less cabinet space because you can buy the cans of
>> tomatoes a few at a time and don't have to store a bunch.
>
> Bingo. Also more effective salsa throughput with limited canning
> facilities, and better use of shelf space, since the canned tomatoes
> get bought later as needed.
>
>> The theory is sound, but it will be very difficult to come up with
>> something that tastes good. For one thing, the pepper and onion
>> flavors will not be cooked into the tomatoes.
>
> There will be liquid in the salsa concentrate, probably from a
> relatively small amount of tomatoes.
>
>> Also, where is one gonna find a tested recipe?
>
> I presume nowhere. I can get the flavour right with uncanned fresh
> meal portions, and when it comes to canning I take it the issue is
> amount of acid, if I presume none in the food I can simply add enough
> citric to ensure its safe. Am I missing anything?
>
>
> NT


Have you considered making a dried mix instead of canned? Dehydrated
jalapeños and onions, dried mint, salt, pepper, etc. You'll need a
little citric acid for tartness (even though you want it low acid), or
add a little vinegar or bottled lemon juice when you mix it into the
tomatoes. There are no safety issues this way, and it will take up even
less space.

http://www.myspicer.com/catalog/prod...oducts_id=2497

-Bob

On Feb 24, 8:32*pm, zxcvbob <zxcv...@charter.net> wrote:
> NT wrote:
> > On Feb 23, 8:48 pm, zxcvbob <zxcv...@charter.net> wrote:
> >> I think NT wants a low pH mixture of peppers and onions that could
> >> be BWB canned in small jars (half pints?) to be added to a quart of
> >> tomatoes later at serving time. *That way it takes a lot less
> >> total vinegar because you don't have to acidify the tomatoes. *And
> >> it takes up less cabinet space because you can buy the cans of
> >> tomatoes a few at a time and don't have to store a bunch.
>
> > Bingo. Also more effective salsa throughput with limited canning
> > facilities, and better use of shelf space, since the canned tomatoes
> > get bought later as needed.
>
> >> The theory is sound, but it will be very difficult to come up with
> >> something that tastes good. *For one thing, the pepper and onion
> >> flavors will not be cooked into the tomatoes.
>
> > There will be liquid in the salsa concentrate, probably from a
> > relatively small amount of tomatoes.
>
> >> Also, where is one gonna find a tested recipe?
>
> > I presume nowhere. I can get the flavour right with uncanned fresh
> > meal portions, and when it comes to canning I take it the issue is
> > amount of acid, if I presume none in the food I can simply add enough
> > citric to ensure its safe. Am I missing anything?
>
> > NT
>
> Have you considered making a dried mix instead of canned? *Dehydrated
> jalapeños and onions, dried mint, salt, pepper, etc. *You'll need a
> little citric acid for tartness (even though you want it low acid), or
> add a little vinegar or bottled lemon juice when you mix it into the
> tomatoes. *There are no safety issues this way, and it will take up even
> less space.
>
> http://www.myspicer.com/catalog/prod...oducts_id=2497
>
> -Bob

Interesting. But to prepare salsa without delay from dry ingredients
would mean using powdered veg, rather ruining the consistency and
variations in flavour.


NT

"NT" <[email protected]> wrote in message
news:[email protected]...
> On Feb 24, 8:32 pm, zxcvbob <zxcv...@charter.net> wrote:
>> NT wrote:
>> > On Feb 23, 8:48 pm, zxcvbob <zxcv...@charter.net> wrote:
>> >> I think NT wants a low pH mixture of peppers and onions that could
>> >> be BWB canned in small jars (half pints?) to be added to a quart of
>> >> tomatoes later at serving time. That way it takes a lot less
>> >> total vinegar because you don't have to acidify the tomatoes. And
>> >> it takes up less cabinet space because you can buy the cans of
>> >> tomatoes a few at a time and don't have to store a bunch.
>>
>> > Bingo. Also more effective salsa throughput with limited canning
>> > facilities, and better use of shelf space, since the canned tomatoes
>> > get bought later as needed.
>>
>> >> The theory is sound, but it will be very difficult to come up with
>> >> something that tastes good. For one thing, the pepper and onion
>> >> flavors will not be cooked into the tomatoes.
>>
>> > There will be liquid in the salsa concentrate, probably from a
>> > relatively small amount of tomatoes.
>>
>> >> Also, where is one gonna find a tested recipe?
>>
>> > I presume nowhere. I can get the flavour right with uncanned fresh
>> > meal portions, and when it comes to canning I take it the issue is
>> > amount of acid, if I presume none in the food I can simply add enough
>> > citric to ensure its safe. Am I missing anything?
>>
>> > NT
>>
>> Have you considered making a dried mix instead of canned? Dehydrated
>> jalapeños and onions, dried mint, salt, pepper, etc. You'll need a
>> little citric acid for tartness (even though you want it low acid), or
>> add a little vinegar or bottled lemon juice when you mix it into the
>> tomatoes. There are no safety issues this way, and it will take up even
>> less space.
>>
>> http://www.myspicer.com/catalog/prod...oducts_id=2497
>>
>> -Bob
>
> Interesting. But to prepare salsa without delay from dry ingredients
> would mean using powdered veg, rather ruining the consistency and
> variations in flavour.
>
>
> NT
>

Nonsense. This takes about 10 minutes. If you are in more of a hurry, get
a jar of Pace.

http://www.shop.salsaanytime.com/

NT wrote:
>zxcvbob wrote:
....
>> I think NT wants a low pH mixture of peppers and onions that could be
>> BWB canned in small jars (half pints?) to be added to a quart of
>> tomatoes later at serving time. Â*That way it takes a lot less total
>> vinegar because you don't have to acidify the tomatoes. Â*And it takes up
>> less cabinet space because you can buy the cans of tomatoes a few at a
>> time and don't have to store a bunch.
>
> Bingo. Also more effective salsa throughput with limited canning
> facilities, and better use of shelf space, since the canned tomatoes
> get bought later as needed.

oh, ok, good to know. sorry for being
a bit over the top there, but it was worrying
to see someone appearing to be putting up low
acid food using BWB.


>> The theory is sound, but it will be very difficult to come up with
>> something that tastes good. Â*For one thing, the pepper and onion flavors
>> will not be cooked into the tomatoes.
>
> There will be liquid in the salsa concentrate, probably from a
> relatively small amount of tomatoes.

i'm not much of a salsa hound so i can't
address this concern.


>> Also, where is one gonna find a
>> tested recipe?
>
> I presume nowhere. I can get the flavour right with uncanned fresh
> meal portions, and when it comes to canning I take it the issue is
> amount of acid, if I presume none in the food I can simply add enough
> citric to ensure its safe. Am I missing anything?

sounds good to me. processing time varies by
quantity and size of chunks, but for a small jar
like you are talking about BWB 20 minutes is
probably enough if starting with hot pack.


songbird

On Feb 25, 1:08*pm, "Shawn Martin" <shawnrmar...@windstream.net>
wrote:
> "NT" <meow2...@care2.com> wrote in message
>
> news:[email protected]...
>
>
>
> > On Feb 24, 8:32 pm, zxcvbob <zxcv...@charter.net> wrote:
> >> NT wrote:
> >> > On Feb 23, 8:48 pm, zxcvbob <zxcv...@charter.net> wrote:
> >> >> I think NT wants a low pH mixture of peppers and onions that could
> >> >> be BWB canned in small jars (half pints?) to be added to a quart of
> >> >> tomatoes later at serving time. *That way it takes a lot less
> >> >> total vinegar because you don't have to acidify the tomatoes. *And
> >> >> it takes up less cabinet space because you can buy the cans of
> >> >> tomatoes a few at a time and don't have to store a bunch.
>
> >> > Bingo. Also more effective salsa throughput with limited canning
> >> > facilities, and better use of shelf space, since the canned tomatoes
> >> > get bought later as needed.
>
> >> >> The theory is sound, but it will be very difficult to come up with
> >> >> something that tastes good. *For one thing, the pepper and onion
> >> >> flavors will not be cooked into the tomatoes.
>
> >> > There will be liquid in the salsa concentrate, probably from a
> >> > relatively small amount of tomatoes.
>
> >> >> Also, where is one gonna find a tested recipe?
>
> >> > I presume nowhere. I can get the flavour right with uncanned fresh
> >> > meal portions, and when it comes to canning I take it the issue is
> >> > amount of acid, if I presume none in the food I can simply add enough
> >> > citric to ensure its safe. Am I missing anything?
>
> >> > NT
>
> >> Have you considered making a dried mix instead of canned? *Dehydrated
> >> jalapeños and onions, dried mint, salt, pepper, etc. *You'll need a
> >> little citric acid for tartness (even though you want it low acid), or
> >> add a little vinegar or bottled lemon juice when you mix it into the
> >> tomatoes. *There are no safety issues this way, and it will take up even
> >> less space.
>
> >>http://www.myspicer.com/catalog/prod...oducts_id=2497
>
> >> -Bob
>
> > Interesting. But to prepare salsa without delay from dry ingredients
> > would mean using powdered veg, rather ruining the consistency and
> > variations in flavour.
>
> > NT
>
> Nonsense. *This takes about 10 minutes. *If you are in more of a hurry, get
> a jar of Pace.
>
> http://www.shop.salsaanytime.com/

I'm in more of a hurry.


NT

In article
<[email protected]>,
NT <[email protected]> wrote:

> Has anyone tried bottling salsa without the tomatoes - just open later
> and add a can of tomatoes to get salsa? I'm thinking it would be a lot
> more practical for me, and with bwb processing the final salsa would
> have less acid. Is any recipe known for this?
>
>
> NT

The trouble with such a recipe, NT, would be the pH level of the
processed and preserved product. What you're essentially doing, I
think, is canning a mixture of onions and peppers. Those are both
low-acid vegetables that *require* pressure canning for safe shelf
storage. And that's going to cook them to tender.

I'd be more inclined to can the tomatoes and add seasoning elements
(peppers, onions) before serving. <shrug>
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Mar 1, 11:06*pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
> In article
> <804813d8-0d7c-4757-86f3-88facb484...@f30g2000yqh.googlegroups.com>,
>
> *NT <meow2...@care2.com> wrote:
> > Has anyone tried bottling salsa without the tomatoes - just open later
> > and add a can of tomatoes to get salsa? I'm thinking it would be a lot
> > more practical for me, and with bwb processing the final salsa would
> > have less acid. Is any recipe known for this?
>
> > NT
>
> The trouble with such a recipe, NT, would be the pH level of the
> processed and preserved product. *What you're essentially doing, I
> think, is canning a mixture of onions and peppers. *Those are both
> low-acid vegetables that *require* pressure canning for safe shelf
> storage. *And that's going to cook them to tender.

or adding citric acid, surely

> I'd be more inclined to can the tomatoes and add seasoning elements
> (peppers, onions) before serving. *<shrug>

I'm using supermarket canned toms.


NT

Sorry....I can my salsa with all the ingredients in at once...Carol