I bought one of those Ball salsa seasonings this week, to try out the
new boiling-water canner. The recipe on the package said 8 cups
tomatoes, 3/4 cup 5% cider vinegar, and packet. It then went on to say
the recipe would produce 3 pints of salsa.

It didn't have directions to reduce the mix, so I only brought it to
boiling & boiled 5 minutes like the package said. When I canned it, I
ended up with 4 pints.

I followed the package directions perfectly for the processing & such,
but I'm troubled by the extra pint. From my searching this newsgroup,
it looks like the amount of vinegar would be sufficient (comparing to
other salsa recipes), but I'm looking for reassurance.

Did I screw this up? Will it be safe?


(it did turn out a bit thin, but it'll make some wicked bloody marys!)

Thanks,

--Mickey

wrote:

I followed the package directions perfectly for the processing & such,
but I'm troubled by the extra pint.

I'm sure almost anyone in this group will help you by taking it off your
hands if that will make you feel better.

Did I screw this up? Will it be safe?

I think it's wise to be aware while doing these things that something
"off" may not be safe.

But in this case, the tomatoes are *probably* acid enough, and if not,
then they're borderline. The vinegar should put it over. I mean under.
4.6pH that is.

(it did turn out a bit thin, but it'll make some wicked bloody marys!)

That's probably your clue as to why you got more than you thought.

B/

Thanks,

--Mickey

Thanks for the reply!


(it did turn out a bit thin, but it'll make some wicked bloody marys!)

That's probably your clue as to why you got more than you thought.


Actually, that's because I tried to use the food mill on "salsa"
setting... bad choice, it's mushy. But I did measure out the tomatoes
as I dumped them into the pot. Now that I think about it, 8 cups +
3/4 cup is 4+ pints, if my math skills are correct.

--Mickey

"Mickey" wrote in message
oups.com...
Thanks for the reply!


(it did turn out a bit thin, but it'll make some wicked bloody marys!)

That's probably your clue as to why you got more than you thought.


Actually, that's because I tried to use the food mill on "salsa"
setting... bad choice, it's mushy. But I did measure out the tomatoes
as I dumped them into the pot. Now that I think about it, 8 cups +
3/4 cup is 4+ pints, if my math skills are correct.


I always prepare more jars than the recipe stipulates -- at least 1 and
sometimes 2 if the recipe has a larger yield. Many times I end up with a
partial jar more than the recipe states, which I refrigerate for immediate
use. Sometimes I end up with a couple of extra jarsful. Sometimes though
it works the other way -- a recipe that says it makes 6 half-pints will
yield only 5.

The Ball Complete Guide recommends draining the tomatoes before adding the
other salsa ingredients. I've started doing this for all my salsas,
including the ones I make to be eaten uncooked. It does seem to improve the
texture.

Anny

wrote:
I bought one of those Ball salsa seasonings this week, to try out the
new boiling-water canner. The recipe on the package said 8 cups
tomatoes, 3/4 cup 5% cider vinegar, and packet. It then went on to say
the recipe would produce 3 pints of salsa.

It didn't have directions to reduce the mix, so I only brought it to
boiling & boiled 5 minutes like the package said. When I canned it, I
ended up with 4 pints.

I followed the package directions perfectly for the processing & such,
but I'm troubled by the extra pint. From my searching this newsgroup,
it looks like the amount of vinegar would be sufficient (comparing to
other salsa recipes), but I'm looking for reassurance.

Did I screw this up? Will it be safe?


(it did turn out a bit thin, but it'll make some wicked bloody marys!)

Thanks,

--Mickey

I have found the "yield" of such things to be approximate. You might be
packing the jars less densely than they did.

Either way, it will be safe.


Leslie