| T O P I C R E V I E W |
| MariaAZ |
Posted - Dec 20 2008 : 11:36:43 AM
I've been looking EVERYWHERE for instructions on how to make salsa with canned tomatoes, then canning the finished product. All the recipes for canning seem to use fresh tomatoes, and all the recipes calling for canned tomatoes don't talk about canning! I'm thinking there should be some sort of adjustment to the recipe since the canned tomatoes are already cooked. My big concern is adding enough acid.
Does anyone make and can salsa this way?
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| 2 L A T E S T R E P L I E S (Newest First) |
| nubidane |
Posted - Dec 23 2008 : 07:08:43 AM
Maria
I have canned salsa using the canned rotele tomatoes with the hot peppers. I usually add some garlic, onion and whatever spices I want. It works fine. I just water bath can them. Tomatoes are naturally acidic, so you should be fine, but if you are concerned, you could add about 1 t citric acid per quart.
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| lisamarie508 |
Posted - Dec 23 2008 : 06:51:43 AM
Never have. But I don't see why you couldn't. You could add a bit of lemon or lime juice to your salsa to increase the acid content.
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