Because this is where all the smart canning people hang out...

[belleweather]

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

Comments

[winterknight]

- cilantro might can horribly? you might want to add it fresh before serving.
- bottled juice, i bet it's for convenience. i don't use fresh because bottled is pasteurized and citrus tends to carry a lot of mold spores, so i don't have to worry about it.

the Rodale book on canning (Stocking Up, i think it is) is my favourite because it's so complete. most libraries will have it as it is a classic.

[belleweather]

I'll request that one as soon as I pay off my stupid library fines. I swear, I must be a seperate cost center in their budget. :)

[slfisher]

Ball Blue Book

[belleweather]

Man, I read that very, very wrong the first couple of times!

[star_cabaret]

Hehehe butter as a spice

[azwildcat]

It's weird that there''s no cilantro but there's oregano... That seems really, really odd to me. Sorry I am not familiar with canning, that just sort of confused me... Don't mind me, I'll stop babbling now.

[belleweather]

No, I'm right there with you, believe me! I thought I read it wrong the first three times, actually, because the idea of salsa verde without cilantro just broke my brain.

[lnorigb]

add cilantro as you eat it. same w/ onions. personally i'd just make the salsa base and can that.

~

[windypoint]

I've made a lot of pickles, but I've never been into canning, so I've mostly made the type that are high in vinegar and sugar and keep on the shelf OK for a few months. If I didn't like green chile, I'd probably replace the long green chiles with an equal weight of less taste-intensive green capsicums. You should be OK safety-wise reducing the amount of veg, but taking out too much of the texture variation may make the salsa less attractive aesthetically.

[belleweather]

Thanks, that's exactly the sort of answer I was looking for. Actually, removing the green chiles makes the recipe almost identical to the one I'd normally make for just around the house eating, just with a bit more garlic and lemon. :)