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Posted: Sep/19/2009 6:42 AM PST
I canned my first salsa batch using the hot water method. I added garlic and 2 tablespoons of olive oil to my 1/2 gal of chopped tomatos, onions and chili and vinegar. Will the olive oil and garlic make this recipe dangerous? Should I discard the 6 pints of salsa? |
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Posted: Sep/19/2009 10:30 AM PST
Well, a few questions are raised. If your "hot water method" was not actually a full rolling boil method for 15 minutes or more, after having brought the solution to a boil before even going in to the jars, then you already have a problem since no bacteria were actually killed. The Boiling Water Bath processes is for high-acid foods such as jams, jellies and pickled vegetables. Salsa does not fall in to that category very well, but it also does not survive well by Pressure Canning. Some of the best salsas are not even cooked, so cooking for home canning purposes is a compromise -- acidic enough to prevent Botulism poisoning, but cooked at a minimum to still be stable and tasteful product. For this reason ONLY salsa recipes that have been tested and proven safe under laboratory conditions should be used. Did you follow such a recipe? It doesn't really matter that much now since you added oil (a no-no), garlic, and 'chile' I assume are chile peppers in some form, none of which are acidic. Do I consider your salsa unsafe? Yes, but if less than 24 hours have passed you could possibly put them in the refrigerator (or freezer) to slow down any potential bacteria growth for awhile. If longer, I would toss and chalk this up to lesson learned and dodging a Botulism bullet. http://dbs.extension.iastate.edu/answers/projects/ answerline/questions/answer229.html http://www.uga.edu/nchfp/papers/2004/04ift-tomatos alsaPoster_combined.html |
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Posted: Nov/08/2009 5:28 AM PST
I used Randy Cobb's recipe from the below post and it uses both garlic and sweet peppers. He seems to be very knowledgeable. Are you saying the below recipe I used is not safe because it has garlic and bell peppers? I'm new to this (1st season of canning), so I'm still trying to figure it all out. By the way, GREAT tasting Salsa Randy. Posted: Aug/07/2006 2:29 PM PST This recipe is my favorite for a medium salsa. The yellow peppers mentioned are sweet banana peppers. Substitute your Hungarian Wax for them for a little more zing in your salsa. TOMATOES; Medium Salsa #01-3 **** 28 cups of chopped tomatoes, peeled and cored 40 jalapeno peppers, chopped with seeds included 20 yellow peppers, chopped with seeds included 4 bell peppers, diced with seeds and pith removed 1 cup chopped cilantro 6 medium onions, chopped 4 scallions with tops, chopped 2 bulbs (not cloves) of garlic 1/3 cup lime juice 4 cups apple cider vinegar 3 tbsp salt 2 tsp black pepper In large stockpot (20 quart) add all ingredients. Bring to a boil stirring often. Let simmer on reduced heat for five minutes. Remove from heat and ladle into hot jars. Affix lids and process in hot water bath for 40 minutes. Note: Salsa #01-3 was a primo recipe for a medium hot salsa. Serrano peppers could be substituted for the jalapenos but the quantity should probably be doubled because of the smaller size. This recipe is now my standard for a medium salsa. Quote | Reply | Report |
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