I tried canning two pints of fresh salsa.
You know it happens to you, right? Those food cravings.
Come on…admit it!
Sometimes you just feel like having something that isn’t sitting in your fridge or pantry. In my case, it was homemade fresh salsa. I like the salsa that you get in Mexican restaurants. The kind that comes to you in a carafe and you pour it into a bowl with some fresh corn tortilla chips.
Last year — at about this time — the boys and I made Pioneer Woman’s Restaurant Style Salsa with cilantro and jalapeños fresh from my garden. Since I put in my garden about 3 weeks late, I had no such freshness in my backyard and I had to settle for the ingredients from my local grocery store.
The recipe makes about 48 oz. of salsa…so this year I tried canning two of the three pints of it. I had some wide-mouth pint jars, and it was simple to process the two jars in a smaller pot.
I consulted my handy-dandy Ball Blue Book for some guidance on how long to process the jars. And here’s where I’m in a conundrum: I didn’t cook the salsa ahead of time. I want “fresh” salsa. So except for the cooking process during the 15 minutes in the water canner, I otherwise did NOT cook this salsa.
It appears there are numerous guides suggesting that a salsa mix needs to be boiled for 10+ minutes but found this recipe on Food.com where the author didn’t cook the salsa ahead of time. There was plenty of lemon juice in the recipe (mine had the same amount of lime juice). Seemed to be good reviews.
Since all of us in the house are blasting through this salsa at breakneck speed, I don’t think we’ll be letting these jars sit for more than a month or so. The pint that I put in the fridge on Thursday is already almost gone.
What say you? Do you think the 1/4 c. of lime juice that I squeezed into this recipe is enough to keep the yuckies at bay without boiling the salsa first?
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