tag:blogger.com,1999:blog-5062776272512858294.post4877485714034198101..comments2023-11-02T03:48:14.985-05:00Comments on Making Home Work: Homemade Canned Salsa RecipeNaomi Rawlingshttp://www.blogger.com/profile/02431203734855694561noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5062776272512858294.post-31762002019908826082012-09-13T12:40:32.822-05:002012-09-13T12:40:32.822-05:00That's the last fruit we pick here. I plan on ...That's the last fruit we pick here. I plan on going out next week and getting a mix to can applesauce (four recipes' worth usually will last us until next apple season). Yum!Sarah Hamakerhttps://www.blogger.com/profile/01069058366994390856noreply@blogger.comtag:blogger.com,1999:blog-5062776272512858294.post-27127677917886071712012-09-13T07:49:32.040-05:002012-09-13T07:49:32.040-05:00Oh, good point, Sarah. I've been using mostly ...Oh, good point, Sarah. I've been using mostly quart size jars and having no trouble with the sealing after 15 minutes in the hot water bath. <br /><br />Peach salsa sounds great! I've had some from the store before, but it's not warm enough for peaches to grow around here. We get a lot of apples, though. :-)Naomi Rawlingshttps://www.blogger.com/profile/02431203734855694561noreply@blogger.comtag:blogger.com,1999:blog-5062776272512858294.post-62289384389914966902012-09-12T15:26:38.828-05:002012-09-12T15:26:38.828-05:00I love to make salsa each year! I also have had gr...I love to make salsa each year! I also have had great success with peach salsa--another reason to go peach picking:)<br /><br />One thing you might want to add to your recipe: how big the jars should be. Different size jars (half pint, pint and quart, for example) have different processing times in the water-bath canner.Sarah Hamakerhttps://www.blogger.com/profile/01069058366994390856noreply@blogger.comtag:blogger.com,1999:blog-5062776272512858294.post-28732866482867062462012-09-10T18:49:14.525-05:002012-09-10T18:49:14.525-05:00I can well imagine the difference between Peruvian...I can well imagine the difference between Peruvian limes and US ones. :-) My philosophy is whenever you're cooking something, you can always fix it by adding more garlic and salt!<br /><br />And you should totally try salsa, Andrea. But get someone to help you the first time, because it does take a while. I actually process my tomatoes one day and then do the salsa the next. That makes it less time consuming as well. It's hard to find the time when you've got little ones about.Naomi Rawlingshttps://www.blogger.com/profile/02431203734855694561noreply@blogger.comtag:blogger.com,1999:blog-5062776272512858294.post-80430953811577513172012-09-10T13:37:28.437-05:002012-09-10T13:37:28.437-05:00I've never made salsa, I only eat it. You can&...I've never made salsa, I only eat it. You can't go wrong with Cilantro and lime. <br /><br />I have a friend from Peru who prefers lime to vinegar most often in dressings and sauces. Though she was pretty discouraged by what passes for a lime in Missouri when she first moved here. :)Andrea Stronghttps://www.blogger.com/profile/04561504163570350209noreply@blogger.com