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Subject Topic: Homemade Salsa Post ReplyPost New Topic
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JennGM
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Posted: Sept 14 2007 at 1:36pm | IP Logged Quote JennGM
Now that the growing season is almost over, I am finally getting a bumper crop of tomatoes. I must have picked a bushel today.

I heard the Garden Guru Mike McGrath suggest pinching off all flowerheads on existing tomato plants, so that the existing tomatoes will ripen, if you still have your plants out.

Anyway, I want to make a large batch of salsa. We're having a birthday party next Saturday. How long do you reckon an uncooked tomato salsa would last?

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stefoodie
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Posted: Sept 14 2007 at 2:11pm | IP Logged Quote stefoodie
I prefer my salsa freshly made, Jenn, but a touch of red wine vinegar and/or lime juice helps to keep it fresh if made ahead. But not more than a day before in my estimation. The thing I don't like about making it ahead of time is that it gets watery the more it sits. I guess you could strain it if need be, though I haven't tried it myself.

I've always wondered about making canned salsa, but you do have to cook that right?

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~Rachel~
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Posted: Sept 14 2007 at 3:13pm | IP Logged Quote ~Rachel~
I dont know if you have to cook canned salsa if you keep the right pH in the jars, but here is a site telling all about it
Canned Salsa

FWIW though, I agree with Stef, fresh salsa loses it's charm after a couple of days as the tomatoes lose their water into the mix.

If you put your tomatoes in a cool, dry place, you might be able to keep them for the next week UNCUT, until you want to make the salsa.

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J.Anne
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Posted: Sept 14 2007 at 3:27pm | IP Logged Quote J.Anne
I agree with Stef too. Though fresh salsa is so very yummy, we can't ever make it last more than an hour or so.

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JodieLyn
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Posted: Sept 14 2007 at 10:09pm | IP Logged Quote JodieLyn
well in order to can the salsa will be cooked during the canning process.

because chile and onion and such are NOT acidic you need to be very careful about what recipe you use for water bath canning.. and they usually include either vinegar or lemon juice for acidity.

you can pressure can any type of salsa.. just use the time and pressure for whatever veggie needs the highest/longest (often teh onion)

Fresh tomatoes... I would attempt to just hold them for the week before chopping.

You can, of course, freeze a fresh salsa.. so while it'll be "wilted" from the freezing (and might need to be drained) it'll still have that fresh taste.

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Kristie 4
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Posted: Sept 15 2007 at 12:14am | IP Logged Quote Kristie 4
Do you have a great recipe for fresh salsa? I have a nice bumper crop here too (It is so cold in Winnipeg I went and picked most of my vines!!)

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