Because this is where all the smart canning people hang out...
So, entirely due to recent poor_skills threads, I've become totally enchanted with canning. We tried a small batch of Low-sugar Strawberry Jam last weekend using my husband's brewing kettle as a water canner, and it turned out great! So, I'm planning on doing a TON more jam this weekend (especially since berries are currently BOGO at the store...), and I want to branch out into salsas.
I'm specifically interested in canning Tomatillo Salsa, because we eat a ton of it and it's a special-order (pricey) item here in the midwest where butter is considered a spice. I've found a couple of sites with recipes, but they all appear to be quoting the same one, which calls for:
5 cups chopped tomatillos
1-1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped Jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin
3 tablespoons oregano leaves
1 tablespoon salt
1 teaspoon black pepper
Now, I know that you are never, ever, ever, ever supposed to change the recipe when you can foods -- although you're allowed to change the seasonings, which is good because who makes Tomatillo Salsa with no Cilantro? I want to leave out the green chiles. I've scrutinized every canning book and website I can find, and it seem like the paranoia here is mainly that if you add extra veggies they can lower the acid of the food making it unsafe to can in a water bath. But I'm taking veggies OUT, which should increase the acidity and therefore the safety... right?
Also, what's with the 'bottled lemon juice' thing? Is there a reason I can't use fresh-squeezed? Or even (gasp) lime juice? Will it destroy the universe as we know it? I'm willing to test the pH if that's the issue (gotta love living with a chemist...) but bottled lemon juice tastes scary and imparts it's brand of scary to other things too easily.
Any other great info for a beginning-y canner would be lovely and appreciated.
I'm specifically interested in canning Tomatillo Salsa, because we eat a ton of it and it's a special-order (pricey) item here in the midwest where butter is considered a spice. I've found a couple of sites with recipes, but they all appear to be quoting the same one, which calls for:
5 cups chopped tomatillos
1-1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped Jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin
3 tablespoons oregano leaves
1 tablespoon salt
1 teaspoon black pepper
Now, I know that you are never, ever, ever, ever supposed to change the recipe when you can foods -- although you're allowed to change the seasonings, which is good because who makes Tomatillo Salsa with no Cilantro? I want to leave out the green chiles. I've scrutinized every canning book and website I can find, and it seem like the paranoia here is mainly that if you add extra veggies they can lower the acid of the food making it unsafe to can in a water bath. But I'm taking veggies OUT, which should increase the acidity and therefore the safety... right?
Also, what's with the 'bottled lemon juice' thing? Is there a reason I can't use fresh-squeezed? Or even (gasp) lime juice? Will it destroy the universe as we know it? I'm willing to test the pH if that's the issue (gotta love living with a chemist...) but bottled lemon juice tastes scary and imparts it's brand of scary to other things too easily.
Any other great info for a beginning-y canner would be lovely and appreciated.