The cooking time for this Salsa is in the video. DO NOT OVER PROCESS or the tomatoes will separate and the water will cook out!!! The lemon juice raises the PH so you don't have to process long. This salsa taste like PACE to us.
Awesome video and recipe Sweetie! How long does this salsa last canned? And I am using raw tomatoes for my salsa you think it will be okay and last long canned or should I cook them first? Thank you so much for sharing! Many blessings! 🙂🙂🙂
Hi I was looking up on how to can Salsa and I came across your video it looks amazing. I was just wondering What kind of Tomatoes do you use? There are different ones out there I was just wondering. Thanks
Thanks for posting this as it certainly appears like this could be my favorite salsa recipe, too! I couldn't find the original post by Miss. Luper and I'm left with some questions. First, I think an average tomato weighs about 1/4 pound, so one needs between 7 to 10 pounds of tomatoes for this recipe, correct? Second, do you use fresh squeezed lemon juice or bottled? Have you ever used lime or apple cider vinegar (instead of lemon), if so does it change the flavor much? I live in CO at 5,000 ft. I have read that cold processing may be best to water bath for 50 min plus 2 min more for every 1000 feet above sea level. Does this sound like the processing time for the way you have done it? Or have you done the typical 15 to 25 min? I really appreciate you sharing this awesome recipe and for your time.
You take the rings off before storing because you can get a false seal and the ring will keep the lid in place and you won’t know that it’s bad until you take the ring off.
I would say you are about right on the tomatoes, but you can do it with more or less.... we really just use what we have. We use bottled lemon juice and yes, we have done some with lime and it's great both ways (even better if you roast your bell peppers on the grill and then peel them YUM) Have not tried the vinegar yet. As for the canning times...... well, we went over 20 minutes one time (and only that one time) because it caused the water to separate from the tomatoes and made it watery. I would say try adding a couple spoonfuls more of lemon juice to raise the PH even more and keep the canning time the same. This salsa is so easy and good it taste a lot like Pace Salsa. I hope this helps.
Thank you for your response! This is my first season canning salsa. I have experimented with 3 different recipes and YOURS is BY FAR my husband's and my favorite, so thanks again for taking the time to make your video and posting it! I made 2 versions of your recipe, one cooked & water bath, and one cold pack & water bath. Both taste great but the cold pack one is the BEST!
I make the homemade Mexican restaurant style salsa. I have an even simple recipe if you’re interested. I don’t give it out often, because it’s hard to mimic the salsa, but after two years of trying. I finally found out to go back to the basics and got it right on the nose. You can make it as chunky as you want, but it only takes me less than five minute to make a big batch of it. A good tip is the Aztecs Spaniards in Mexico uses red onions for their salsa. Too many use the white and the white is so juicy that it over powers the salsa.🙂 Thank you very much for you video. Everyone in my town keeps begging me to can and sell my salsa and I was needing to know how you can yours.
it's fifteen minutes for processing correct? then sit five minutes with the lid on burner off correct. thank you! I was looking for a receipe today for canning. blessings y'all
It works better if you process 10 minutes and do not let it sit. If you process to long.... the tomatoes will release the water from them and make it a little watery to us. And we have been canning it this way and it has turned out great every time.
HI, I recently found your recipe & made the salsa which is delicious !! My only concern, is the shelf life, as everything I have read, says you must cook tomatoes first! I personally love the freshness of this salsa, so similar to Pico, but I don't want to pass it out & have it spoil on someone. Have you or anyone found this to be an issue with this recipe?
Nope, been using this recipe for about 5 years with no problems. Just be clean and be sure to use your lemon juice and don't over process or the tomato's release water.
I thought if you put the salsa in cold you want to boil the jars for over an hour if not more. I have been searching the net for over an hour to make sure what the correct boiling time is for a cold salsa?
I recommend adding a correction to the cooking time in the video. Otherwise, an excellent salsa! But I wish I had known to limit the water bath time to 10 minutes.
stupid question, when you peel the tomatoes and then have to get all the water and seeds and such out how do you do this? I made salsa and it was so watery we drained and squeezed liquid out but it didnt taste right! We boiled the tomatoes to peel easier, peeled then squeezed and seeded them? What do you do?
You may have processed yours TO LONG. Any more than 10 minutes and it will boil the water out of the tomatoes. We strain our chopped tomatoes to get the extra water out.
The Recipe is in the show more tab, just click show more to see the full recipe. And no simmering at all. That is why it is called the quick and easy way. We have been canning this recipe for about 3 years now with no problems, it is the best tasting and easiest one we have found. Do not over process or the water will come out of the tomatoes though.
You processed it to long. No more than 20 minutes or the water cooks out of the tomatoes. Have been canning it for about 3 years this way with no problems. The lemon juice raises the PH so you don't have to process as long.
@@jamesndarlene Wrong. I simmer my salsa for 1hr and water bath it for 30 mins and its not enough to process the water out of the tomatoes. You never should pack salsa cold that you're going to store. You're asking for botulism.
The cooking time for this Salsa is in the video. DO NOT OVER PROCESS or the tomatoes will separate and the water will cook out!!! The lemon juice raises the PH so you don't have to process long. This salsa taste like PACE to us.
jamesndarlene I don’t see a show more tab
Where is the recipe
No
i’ve been making this recipe now for a few years since i found your recipe and it’s the best salsa i’ve ever had
How long are they good to store?
How long is this preserved for? Do you have to refrigerate after or can it be stored in cup-broad?
You are able to put the salsa in the sterilized jars, cold? Then process? Processing time? Thanks!!!
Awesome video and recipe Sweetie! How long does this salsa last canned? And I am using raw tomatoes for my salsa you think it will be okay and last long canned or should I cook them first? Thank you so much for sharing! Many blessings! 🙂🙂🙂
We loved this recipe thanks for sharing
Glad you enjoyed it as much as we do! Thank you.
Hi I was looking up on how to can Salsa and I came across your video it looks amazing. I was just wondering What kind of Tomatoes do you use? There are different ones out there I was just wondering. Thanks
Really just what ever is coming in at the time.
Thanks for posting this as it certainly appears like this could be my favorite salsa recipe, too! I couldn't find the original post by Miss. Luper and I'm left with some questions. First, I think an average tomato weighs about 1/4 pound, so one needs between 7 to 10 pounds of tomatoes for this recipe, correct? Second, do you use fresh squeezed lemon juice or bottled? Have you ever used lime or apple cider vinegar (instead of lemon), if so does it change the flavor much? I live in CO at 5,000 ft. I have read that cold processing may be best to water bath for 50 min plus 2 min more for every 1000 feet above sea level. Does this sound like the processing time for the way you have done it? Or have you done the typical 15 to 25 min? I really appreciate you sharing this awesome recipe and for your time.
Is there anything else we can use besides jalapeños. We’re not able to eat those. It will send us to the hospital
Why do you remove the rings before storing? I'm new to this.
You take the rings off before storing because you can get a false seal and the ring will keep the lid in place and you won’t know that it’s bad until you take the ring off.
I would say you are about right on the tomatoes, but you can do it with more or less.... we really just use what we have. We use bottled lemon juice and yes, we have done some with lime and it's great both ways (even better if you roast your bell peppers on the grill and then peel them YUM) Have not tried the vinegar yet.
As for the canning times...... well, we went over 20 minutes one time (and only that one time) because it caused the water to separate from the tomatoes and made it watery. I would say try adding a couple spoonfuls more of lemon juice to raise the PH even more and keep the canning time the same. This salsa is so easy and good it taste a lot like Pace Salsa. I hope this helps.
Thank you for your response! This is my first season canning salsa. I have experimented with 3 different recipes and YOURS is BY FAR my husband's and my favorite, so thanks again for taking the time to make your video and posting it! I made 2 versions of your recipe, one cooked & water bath, and one cold pack & water bath. Both taste great but the cold pack one is the BEST!
Thank you, we love it and during the winter it is so good to pop open a can of this..... taste like summer! LOL
jamesndarlene
Make a video!
I love his accent ❤️
What accent? (I'm a Texan)
I make the homemade Mexican restaurant style salsa. I have an even simple recipe if you’re interested. I don’t give it out often, because it’s hard to mimic the salsa, but after two years of trying. I finally found out to go back to the basics and got it right on the nose. You can make it as chunky as you want, but it only takes me less than five minute to make a big batch of it. A good tip is the Aztecs Spaniards in Mexico uses red onions for their salsa. Too many use the white and the white is so juicy that it over powers the salsa.🙂 Thank you very much for you video. Everyone in my town keeps begging me to can and sell my salsa and I was needing to know how you can yours.
You are welcome and thank you for your tips.
God, I love your accent. I reside in Mississippi. Where is your accent derived from?
This looks so go thank-you
it's fifteen minutes for processing correct? then sit five minutes with the lid on burner off correct. thank you! I was looking for a receipe today for canning. blessings y'all
It works better if you process 10 minutes and do not let it sit. If you process to long.... the tomatoes will release the water from them and make it a little watery to us. And we have been canning it this way and it has turned out great every time.
How many pints does this recipe make?
HI, I recently found your recipe & made the salsa which is delicious !! My only concern, is the shelf life, as everything I have read, says you must cook tomatoes first!
I personally love the freshness of this salsa, so similar to Pico, but I don't want to pass it out & have it spoil on someone. Have you or anyone found this to be an issue with this recipe?
Nope, been using this recipe for about 5 years with no problems. Just be clean and be sure to use your lemon juice and don't over process or the tomato's release water.
Did you simmer the salsa before canning?
No, put in jars cold.
No, just jar it up cold
I thought if you put the salsa in cold you want to boil the jars for over an hour if not more. I have been searching the net for over an hour to make sure what the correct boiling time is for a cold salsa?
Would you say the salsa is mild or hot?
I recommend adding a correction to the cooking time in the video. Otherwise, an excellent salsa! But I wish I had known to limit the water bath time to 10 minutes.
What size where the tomatoes and what kind?
I save the juice and make it into Bloody Mary mix so all you have to add is the alcohol.
What the hell is macaroni and tomato?
stupid question, when you peel the tomatoes and then have to get all the water and seeds and such out how do you do this? I made salsa and it was so watery we drained and squeezed liquid out but it didnt taste right! We boiled the tomatoes to peel easier, peeled then squeezed and seeded them? What do you do?
You may have processed yours TO LONG. Any more than 10 minutes and it will boil the water out of the tomatoes.
We strain our chopped tomatoes to get the extra water out.
love this man's accent!
Thank you! LOL
Everywhere else I read that if you do a cold pack on tomatoes you need to process it for 40 to 50 minutes this recipe doesn't seem safe
I wish i could understand these videos, I need CC, . Hearing impaired ppl are bypassed
Try hitting the read more and get the directions, that might help. Thanks for watching.
Nice video but you didn't really tell us or show us the recipe...
The Recipe is in the show more tab, just click show more to see the full recipe. And no simmering at all. That is why it is called the quick and easy way.
We have been canning this recipe for about 3 years now with no problems, it is the best tasting and easiest one we have found.
Do not over process or the water will come out of the tomatoes though.
Click the show more tab to see the recipe.
Thanks
Click the SHOW MORE tab to see the full recipe.
I eneded up with watery stuff at the bottom of my jars. Why?
You must have processed it to long. It you process it to long the water will come out of the tomatoes.
You processed it to long. No more than 20 minutes or the water cooks out of the tomatoes. Have been canning it for about 3 years this way with no problems. The lemon juice raises the PH so you don't have to process as long.
@@jamesndarlene Wrong. I simmer my salsa for 1hr and water bath it for 30 mins and its not enough to process the water out of the tomatoes. You never should pack salsa cold that you're going to store. You're asking for botulism.
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