A Beginning

I asked and you all said yes. So here is the blog with all those little tidbits and more.

Since I don't know how to add the side widget that tells you this yet, if I do it right I will get the Amazon Affiliate referral fee for items I refer. I've got some digging and learning to do there.  What I will tell you solidly is that I will not provide links for items that I do not use and find to be of good use in our lives.

Today I'll start with salsa because that's what's cooking up in the kitchen.  I have a "cheater" way of doing salsa. It works for me because I don't like chunky, watery salsa.

I use the recipe from the Ball Blue Book. In my edition it's the Spicy Tomato Salsa recipe on pg. 82. If you are canning, you really should have this book. You can find it almost anywhere that you find canning supplies. If you are a hermit, like me, you can find it on Amazon.



Now, that recipe is my starting point, not my end point. And I'll share a few tips that I've learned over the years. I like a smooth, not to watery salsa. I think folks refer to it as a picante style. After years of experimenting with different ways of making it, I finally have a solid method for me. It involves the use of a steam juicer, and then a food processor of either the manual or electrical type. First the steam juicer, I use the one linked below. I have found it to be an amazing tool that saves me a serious amount of time in canning prep. But there are many varieties so feel free to find one that you are happy with. One thing to be sure you check, the clearance from your stove eye to whatever is just above your stove. These things are about two feet tall.


If you haven't used on of these dear devices, you are missing out. I can promise that it makes a lot of recipes so much easier, especially ketchup. Anyways, back to salsa. I can't share the recipe as it is not mine, but I can share my changes.

First step is pretty simple. I roughly chop up all the tomatoes, onions, and peppers. I don't worry about seeds or skins. I've never actually noticed them when I go to eat the salsa. I actually normally add a red bell pepper because I leave out the cilantro. Neither my son nor I like the flavor of cilantro. But remember that there is a balance between acidic and non acidic ingredients that you have to pay attention. Do not add non acidic ingredients in a larger quantity than already exists in the recipe. Another thing you could do is switch pepper types for the jalapeno but again watch the quantity.
Anyways, all of those yummy vegetables get dropped in the top of the steam juicer and I let it do it's job for two hours.

A few pointers for those two hours. First put a glass canning lid or a some marbles in the bottom pan with the water. You really don't want the bottom pan to run dry. I normally check every 45 minutes or so to make sure there is no need for more water. Two, there are going to be some yummy smells so you might get a snack attack. Three, after the water in the base starts boiling, turn down the heat. You only need a simple boil.  Four, expect the moisture, even at a simple boil. Have a towel handy to wipe down the cabinets over the stove or the microwave.

If you like V-8, you might like the "juice" that is made from this process. In one of my canning groups we call it tomato water. My mom and some friends like it so I'll generally save it for them.  But if not, like today, I'll just put that "juice" back into the bottom pan when it needs a refill rather than use plain water.

Now, after two hours, the steam juicer has removed a lot of the excess liquid. I pull the vegetables, dump them in a big bowl and add the rest of the ingredients. This is so that all of the ingredients blend well before they get in a canning jar. I also add 2 tbsp of lime juice. It just adds a flavor punch that I like.

One word of warning, unless you want fire hot salsa, do not use fresh raw garlic.  It's one of those lesson learned things.  If you put fresh raw garlic into an acidic based product, without browning first, it become hot. Very, very, hot. The hot ranks up there with habanero peppers. Great if you want it, not so great if you don't.  Have fun experimenting on combinations if you like the heat.  I just use store bought, pre-diced, fresh garlic.

At this point I do one of two things that both lead to the same end.  I pull out my electric food processor or I pull out my Victorio Food Strainer. It honestly just depends on my mood and energy level. Nope, there's no link to Amazon because Amazon doesn't sell the Victorio Food Strainer. I haven't used any of the versions they sell. I can tell you, based on feedback from other canners, do not get an all plastic style.  If you want an all metal style, look for Squeezo.  I will tell you that it is infinitely easier to use than one of those bowl style strainers. If you are going to be canning a lot, you will find it useful to make sure that you get all the screen sizes and spirals.  And replacement parts can generally be found at mendingshed.com if you are having problems finding them. (That little store was only on ebay when I first found it. And I just about went nuts when I thought it was gone. It has been the source for quite a few of my harder to find things for the Victorio.)

Anyways, back to salsa making, if I'm using the Victorio I use the largest opening screen. I think it might actually be called a salsa screen. If I'm using the food processor, I pulse it until I get the consistency I want. To be honest, the Victorio provides an overall better consistency and will remove those pesky seeds if they are a problem for you.

After that, just follow the instructions for filling jars and processing them. I give it a few weeks before I pop a jar, just to let all the flavors meld.

Just a side note. If you use the Victorio, you will get "leftovers". These can be dehydrated and powdered to provide a flavor boost in your recipes.