Comments on: Roasted Tomatillo Salsa

By: Kirsten

Kirsten — Sat, 12 Nov 2011 17:25:46 +0000

Boo. Why must there be so much science in the art that is cooking?? I added a large slosh of vinegar the first time I made this in July (combining a few different recipes) and did can it. But happily, it was so good that none of it lasted long enough to put its safety to the test.

By: marisa

marisa — Sun, 06 Nov 2011 17:15:14 +0000

Kirsten, it’s simply that it’s not a recipe that was developed for home canning. I didn’t follow a tested recipe and so don’t know if the finished salsa is acidic enough for boiling water bath canning. Without knowing what the pH is, I can’t tell you how much vinegar you need to add to make it safe.

By: Kirsten

Kirsten — Sat, 05 Nov 2011 20:26:43 +0000

I’m confused… Is it the raw ingredients or the lack of acid that makes this salsa unsuitable for canning? If I add vinegar to the mix will that make it safe?

By: Taco Tuesday | mamalooma

Taco Tuesday | mamalooma — Tue, 18 Oct 2011 13:30:23 +0000

[...] harvested all our garden tomatillos last week. We decided to make a salsa verde, using this recipe as a guide. Dan roasted tomatillos, onion and garlic in the oven, then buzzed it in the blender, [...]

By: Jenna

Jenna — Sat, 27 Aug 2011 17:48:32 +0000

I made this on Thursday and it is heavenly! Thank you for sharing.

By: Sugar Snap Mama

Sugar Snap Mama — Fri, 29 Jul 2011 19:23:48 +0000

Sarah, I too have canned tomatillo salsa according to the Ball Blue Book recipe. My family clamours to get a jar every year. It is outstanding!

By: Robinson

Robinson — Tue, 19 Apr 2011 19:38:26 +0000

I realize I’m late to this post, but here is another great resource for helping to make adjustments to recipes… http://www.uga.edu/nchfp/

I love the search feature.

By: Andie

Andie — Fri, 17 Sep 2010 18:50:24 +0000

I should have added, in my previous post that I do not guess at the acidity levels in foods or in my homemade vinegar, etc., I have and always use a PH meter.
These used to be very expensive but there are several brands that are reasonably priced. Saves a great deal of angst.

By: Andie

Andie — Fri, 17 Sep 2010 18:45:55 +0000

While you can’t can this salsa using the water bath technique, you can certainly do so with a pressure canner.

I’ve been canning my own salsas, as well as many other fruits and vegetables from my garden for forty-some years and except for pickles and high acid food, or jams and jellies with high sugar content – and which have been cooked for a prolonged period and work well in a water bath, I use the pressure canner for everything.
In 1989 the USDA dramatically changed some of the guidelines for pressure canning and advised to not use open kettle canning for all but a very few items.
This site has excellent, easy to use charts with all you need.
http://www.recipetips.com/kitchen-tips/t–1396/canning-temperatures-and-processing-times.asp

One important point! A pressure “cooker” is not a pressure “canner” and really cannot be substituted for one. There are dual use canner/cookers and they will state so.
This is not the place to try to use a cheap alternative.

By: Andy

Andy — Thu, 09 Sep 2010 03:55:03 +0000

Thanks for putting this up. I am a hardcore salsa enthusiast, having lived in Chicago for several years, and in the process, soaked up as much info as possible about the local Mexican cuisine. Salsa is also providing my first foray (and it’s a big one) into canning: I’m about 25% through canning 200 jars as wedding favors for my December nuptials.

I’m doing three varieties: a roasted tomatillo & tomato guajillo chili salsa (mild), a salsa verde (medium – I have yet to devise my recipe), and a roasted tomato chipotle salsa (hot).

I’ve been making salsa like this for a long time now, and I really have it down cold. I’d be happy to offer anyone suggestions!