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Thu, Sep 19, 13 at 17:16
| So I have all these tomatillos, and would like to make a ROASTED tomatillo salsa for canning. I do know the Ball complete book has a recipe that calls for dried chiles, but I want to use my own anaheims and jalapenos. I have posted a link to a recipe that seems decent - does anyone have thoughts about canning it? The acid ratio seems about right. Or if not, another roasted tomatillo salsa that is can-able (is that a word? lol) Thanks! http://www.theyummylife.com/roasted_salsa_verde |
Follow-Up Postings:
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| It looks fine to me and the author makes a point of addressing all the safety issues for canning it - bottled lime juice not fresh, no adjusting the vinegar amount, no changing ingredient totals, etc. But I will point out that the recipe is almost identical to the Roasted Salsa Verde recipe in Ball Complete book p. 357. It uses fresh, not dried peppers. The only slight difference is in the amount of onions and the ratio of lime juice to vinegar. Dave |
Here is a link that might be useful: Roasted Salsa Verde
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| Thanks Dave - and for posting a link. We mush have different books - p. 357 in mine lists crushed tomatoes! There are only 2 tomatillo salsas in mine. |
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| No my mistake. It's the same recipe as p. 357 in Joy of Pickling (safe source) for the Roasted Salsa Verde. Sorry I had both books open in front of me and typed in wrong book name. Dave |
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| So I just had to report back that I made BOTH tomatillo salsas - the one in the BBB ( I broke down and bought dried peppers even though my garden is full of fresh ones) and the one in the link. They are both awesome! I love the smokiness of the Ball salsa. I did add about a T of sugar to the other - made it not so tangy / tart. Guess it is time to start smoking and drying my own homegrown peppers! |
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