|
Mon, Aug 12, 13 at 18:24
| Hi all...I am new to canning and was most excited about making salsa. I finally had enough ripe tomatoes to try one of Ball's recipes (Jalapeno Salsa) which calls for one cup cider vinegar which I used. I ended up with a half pint left over which I stuck in the fridge for immediate use. I just tried it and the vinegar is overpowering. Does that go away after the salsa has time to "sit"? Is there a better recipe for BWB salsa that calls for less vinegar? TIA!!! |
Follow-Up Postings:
|
- Posted by readinglady z8 OR (My Page) on Mon, Aug 12, 13 at 18:27
| Yes. I always assume it will take 3-6 months of resting for the mixture to mellow. Flavors change a great deal on the shelf. For any vinegar-y mixture processed in the summer I assume Thanksgiving is about right for consumption. Then you can decide if you want to modify the recipe somewhat (i.e. add a bit of sugar). Carol |
|
| Try bottled lime juice instead. I think like pickles that the salsa should mellow with time, but I make Annie's Salsa with lime juice instead of vinegar and like the taste right after it's made, jars usually don't last too long around here. |
|
- Posted by AiliDeSpain 6a - Utah (My Page) on Mon, Aug 12, 13 at 18:36
| So it's okay to use lime juice in place of vinegar? Do you use the same amount? |
|
- Posted by Christina818 PNW - 7B (My Page) on Mon, Aug 12, 13 at 19:16
| I made the same salsa last year and made mine with bottled lemon juice.It turned out good. NCHFP says you can sub bottled lemon juice for vinegar but not vinegar for bottled lemon juice. Hope that helps. Tina |
|
- Posted by Christina818 PNW - 7B (My Page) on Mon, Aug 12, 13 at 19:17
| I made the same salsa last year and made mine with bottled lemon juice.It turned out good. NCHFP says you can sub bottled lemon juice for vinegar but not vinegar for bottled lemon juice. Hope that helps. Tina |
|
| 1 cup vinegar (or acid substitute) is pretty much standard for salsa recipes but as Carol said it mellows with time. Very few canning recipes are intended for eating right away. :) But I agree that the substitution of either bottled (not fresh) lime juice or bottled lemon juice is much better. I use 1/2 c vinegar and 1/2 c bottled lime juice when making mine. And if you do use vinegar then cider vinegar is much more mellow than white vinegar is. White is too sharp in flavor for many things. Dave |
This post was edited by digdirt on Mon, Aug 12, 13 at 19:52
|
- Posted by AiliDeSpain 6a - Utah (My Page) on Mon, Aug 12, 13 at 20:32
| Thank you everyone. I kind of figured you needed to give it time to rest but I wasn't sure. I like the idea of half vinegar to half lime or lemon juice. Will try that next time. |
|
- Posted by readinglady z8 OR (My Page) on Mon, Aug 12, 13 at 22:51
| You can always sub lemon or lime juice for vinegar but not the other way around because lemon and lime juices are more acid than vinegar is. Carol |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
