{"id":961,"date":"2020-08-24T12:38:13","date_gmt":"2020-08-24T18:38:13","guid":{"rendered":"http:\/\/olivereats.ca\/?p=961"},"modified":"2024-08-18T16:22:10","modified_gmt":"2024-08-18T22:22:10","slug":"pams-salsa-notes-for-my-kitchen","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/08\/24\/pams-salsa-notes-for-my-kitchen\/","title":{"rendered":"Pam&#8217;s Salsa &#8211; notes for my kitchen"},"content":{"rendered":"<p>The ingredients are Eman&#8217;s recipe&#8230;which is awesome!\u00a0 These are notes for when I make it&#8230;memory fades from year to year..LOL! Set aside 1\/2 day to make salsa if making 1 batch.\u00a0 The large batch pot will hold 3 times the ingredients and will take all day to process. Triple batch gives approx 28 medium jars of salsa.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>SINGLE BATCH<\/li>\n<li>12 c chopped tomatoes (Roma is best, about 10 pounds, makes about 10\u00a0 pint jars, need lg soup pot )<\/li>\n<li>3\/4 c finely chopped jalapeno peppers or sweet hungarian peppers( about 5 medium peppers, if you can get 1 ghost pepper do it!)<\/li>\n<li>5 c finely chopped yellow onion (about 5 medium onions)<\/li>\n<li>6 c finely chopped bell peppers ( large&#8230;.2 yellow, 2 orange, 2 red )<\/li>\n<li>\u00a02-3 cans of tomato paste<\/li>\n<li>1\u00a0 c hot sauce<\/li>\n<li>1 tbsp cayenne pepper<\/li>\n<li>1 c pickling vinegar<\/li>\n<li>3\/4 c sugar<\/li>\n<li>2 tbsp dry mustard<\/li>\n<li>3\/4 c pickling salt or sea salt (not iodized salt)<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Make sure you have enough clean jars, with snap lids and screw lids.<\/li>\n<li>Fill canner with water, enough to cover jars + 2&#8243;<\/li>\n<li>Put empty jars into canner and set to boil. Jars must boil for 20 minutes before using.<\/li>\n<li>Meantime, get tomatoes ready before other ingredients so that quantities can be adjusted if necessary. If using fresh tomatoes, make an &#8220;X&#8221; on the bottom with a knife and place in hot water for 2 minutes (use lg saucepan).\u00a0 Lift and put into ice water.\u00a0 Skins should peel off easily.\u00a0 Chop and measure peeled tomatoes. Alternatively, freeze the tomatoes in large zip lock bags.\u00a0 Take out to thaw a few hours before you want to use them.\u00a0 The skins come off easily when barely thawed.\u00a0 Chop when still partially frozen.<\/li>\n<li>Chop remaining ingredients. Use nitrile gloves to chop jalapeno or hungarian peppers.<\/li>\n<li>Put all ingredients into soup pot and sauce pan. Heat to boiling. Turn down heat and simmer for at least 30 minutes. If there is excess liquid, add more tomatoe paste OR scoop the top few inches of the mixture into a sieve over top of a medium bowl.\u00a0 Drain the liquid and return the solids to the pot.\u00a0 Use the excess liquid for other purposes&#8230;soup or stew. Salsa will thicken a bit as it cools so don&#8217;t drain too much liquid.<\/li>\n<li>About 10 minutes before ready to fill jars, fill electric kettle with water and boil.\u00a0 Pour boiling water into 1 c glass measuring cup.\u00a0 Add snap lids and let sit till ready to use.\u00a0 Should still be hot when filling jars.<\/li>\n<li>Empty water out of hot jars and fill with hot salsa to within 1\/2&#8243; of rim, don&#8217;t overfill.\u00a0 Wipe rim of jars, they must be absolutely clean. Place hot snap lid on top and screw lid down, finger tight only.<\/li>\n<li>Place filled jars in boiling water in canner.\u00a0 Boil for 20 minutes.<\/li>\n<li>Lift jars out without tipping them and set on counter to cool.\u00a0 Do not move jars for 24 hrs.<\/li>\n<li>Check that lids have sealed.\u00a0 Sealed lids are concave.\u00a0 Store sealed jars in cool dark place.\u00a0 Any jars that didn&#8217;t seal should be placed in fridge and used within 1 month.<\/li>\n<li>Enjoy!<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">Eman Oliver for perfecting the recipe!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ingredients are Eman&#8217;s recipe&#8230;which is awesome!\u00a0 These are notes for when I make it&#8230;memory fades from year to year..LOL! Set aside 1\/2 day to [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-961","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-fv","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/961"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=961"}],"version-history":[{"count":11,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/961\/revisions"}],"predecessor-version":[{"id":1660,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/961\/revisions\/1660"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}