I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use what
I have), I'm gonna make the tomato and corn salsa listed in the insert. It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6 cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Kathi Jones wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use what
I have), I'm gonna make the tomato and corn salsa listed in the insert. It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6 cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Tomatoes are naturally acid, corn is not. Depending on the tomato breed, etc.
Most commercial tomatoes aren't really very acid any more according to the USDA.

You Cannot Substitute ingredients like this. It seems like there is enough acid,
but without testing, you cannot be sure. Betcha your commercial mix has some
acidifier in it too, but one never knows how much.
Test or Rest, what will it be?
Edrena

Kathi Jones wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use what
I have), I'm gonna make the tomato and corn salsa listed in the insert. It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6 cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

I'm sorry. Okay, so I didn't read exactly what you wrote. Blond attack, need
more coffee. Was worried you would sub the corn for the tomatoes and die.
Actually on second reading, probably sounds okay. You going to roast the corn?
Edrena, ducking head in dreadful shame.

"The Joneses" wrote in message
...
Kathi Jones wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use
what
I have), I'm gonna make the tomato and corn salsa listed in the insert.
It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6
cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now
that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

I'm sorry. Okay, so I didn't read exactly what you wrote. Blond attack,
need
more coffee. Was worried you would sub the corn for the tomatoes and die.
Actually on second reading, probably sounds okay. You going to roast the
corn?
Edrena, ducking head in dreadful shame.

Thank you Edrena - I TOTALLY understand the blonde moment, and knew, as I
was reading your other post, that you 'mis-read' my plan...;-)

Yes, it's the corn I want to substitute, not the tomatoes. I will cut out
some corn and put in some onion (and maybe some extra garlic and some
cilantro)

I DO totally understand the tomato to low acid veggie ratio and would never
tamper with that!!

No, not gonna roast the corn - I'm one of the few around here who doesn't
like their corn roasted...;-(

thanks!
Kathi

Kathi Jones wrote:

"The Joneses" wrote in message
...
Kathi Jones wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use
what
I have), I'm gonna make the tomato and corn salsa listed in the insert.
It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6
cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now
that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Clipped senior moment. Actually on second reading, probably sounds okay. You
going to roast the
corn?
Edrena, ducking head in dreadful shame.

Thank you Edrena - I TOTALLY understand the blonde moment, and knew, as I
was reading your other post, that you 'mis-read' my plan...;-)
Yes, it's the corn I want to substitute, not the tomatoes. I will cut out
some corn and put in some onion (and maybe some extra garlic and some
cilantro)
I DO totally understand the tomato to low acid veggie ratio and would never
tamper with that!!
No, not gonna roast the corn - I'm one of the few around here who doesn't
like their corn roasted...;-(
thanks!
Kathi


I wonder about an Italian inspired salsa - tomatoes, onions, garlic, Basil,
mebbe oregano. Some mushrooms? White wine vinegar. I have lots of herbs this
year. Kind of like a fresher taste of cooked-for-hours speghetti sauce. Them
cooking folks over at the other newsgroup probably got a proper name for it.
Edrena

In article ,
"Kathi Jones" wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use what
I have), I'm gonna make the tomato and corn salsa listed in the insert. It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6 cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Adding my fi'ty cents worth: Corn has a pH of about 7. OK, I looked it
up: From the FDA site - Center for Food Safety and Applied
Nutrition: http://www.cfsan.fda.gov/~mow/app3a.html

The onions are more acid than the corn so I'm thinkin' it's a go. Be
sure to spell my name right in the insurance policy, eh? "-)

Onions (red) 5.3 - 5.8 Sauce

(white) 5.4 - 5.8 Apricots

(yellow) 5.4 - 5.6 Dried

Corn 6.0 - 7.5

Canned 6.0

Sweet 7.3

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use
what
I have), I'm gonna make the tomato and corn salsa listed in the insert.
It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6
cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now
that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Adding my fi'ty cents worth: Corn has a pH of about 7. OK, I looked it
up: From the FDA site - Center for Food Safety and Applied
Nutrition: http://www.cfsan.fda.gov/~mow/app3a.html

The onions are more acid than the corn so I'm thinkin' it's a go. Be
sure to spell my name right in the insurance policy, eh? "-)

Onions (red) 5.3 - 5.8 Sauce

(white) 5.4 - 5.8 Apricots

(yellow) 5.4 - 5.6 Dried

Corn 6.0 - 7.5

Canned 6.0

Sweet 7.3

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

thank you Barb, for doing the scientific look up - dunno why I didn't that
of doing that myself...;-\

I figured it was a go too - just wanted someone else's input...some one I
would trust! Your gals are it!!

Kathi

makin Tomato/Corn/Onion with (extra, but not more than called for) garlic
and cilantro salsa tomorrow!!

big snip

and let me just say, again, how much I appreciate this group and all my
'friends' here!!! I can't IMAGINE what I'd do without y'all!!

Kathi

In article ,
"Kathi Jones" wrote:

"Melba's Jammin'" wrote in message
...
In article ,
"Kathi Jones" wrote:

I've got a huge box of 'maters and I'm gonna use up a box of Bernardin's
Salsa mix I've got in the cupboard. . Instead of making just tomato, or
tomato and pepper (I don't have any peppers in the house and wanna use
what
I have), I'm gonna make the tomato and corn salsa listed in the insert.
It
calls of 12 cups prepared tomaotes and 8 cups corn. Here's the
question...what if I use 6 cups of corn and 2 cups of onions - or a
variation of corn and onion and garlic and cilantro, but only up to 6
cups?
The recipe also calls for 1 3/4 cups cider vinegar, so it will be well
acidified.

I've always felt that it would be OK to make these changes, providing the
changes always stayed withing the amounts listed in the recipe. But now
that
I'm actually gonna do it, I'm gonna ask you guys first....

Kathi

Adding my fi'ty cents worth: Corn has a pH of about 7. OK, I looked it
up: From the FDA site - Center for Food Safety and Applied
Nutrition: http://www.cfsan.fda.gov/~mow/app3a.html

The onions are more acid than the corn so I'm thinkin' it's a go. Be
sure to spell my name right in the insurance policy, eh? "-)

Onions (red) 5.3 - 5.8

(white) 5.4 - 5.8

(yellow) 5.4 - 5.6

Corn 6.0 - 7.5

Canned 6.0

Sweet 7.3

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

thank you Barb, for doing the scientific look up - dunno why I didn't that
of doing that myself...;-\

I figured it was a go too - just wanted someone else's input...some one I
would trust! Your gals are it!!

Kathi

makin Tomato/Corn/Onion with (extra, but not more than called for) garlic
and cilantro salsa tomorrow!!

Hmmmm, I thought I cleaned up the stuff in the column to the right of
the onions. MOF, I'd SWEAR that I did! 'ppears I did not. I've
removed it now (so don't look for it)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article ,
"Kathi Jones" wrote:

big snip

and let me just say, again, how much I appreciate this group and all my
'friends' here!!! I can't IMAGINE what I'd do without y'all!!

Kathi

No kidding! I pick up lots here and always encourage newbies to drop in
on grounds that we're nearly always on topic and we're congenial as well
as experienced. Tought to be better than THAT on Usenet!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com