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Real canning recipe, wrong yield

Posted by headquire none (My Page) on
Sat, Sep 8, 12 at 22:43

With a bumper crop of tomatillos, we thought we'd put up some salsa verde. We followed this recipe to the letter...
http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html
...but after simmering for 20 minutes, it only yielded about 3 pints! How can I tell if the product will keep safely?

The recipe states that green tomatoes are an acceptable substitute for tomatillos. That makes me wonder if maybe this recipe was developed and tested using green tomatoes, which have *way* more water than tomatillos. I can't imagine substituting one for the other in equal volume and getting a similar yield.


Follow-Up Postings:

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RE: Real canning recipe, wrong yield

Well I am sort of amazed that the recipe states that it makes "about" 5 pints since the bulk of the other items cook down to almost nothing.

I am equally amazed that you need 1 cup of lemon juice, so that means you basically got 1/3 cup of juice per jar!!!
No thanks for me. I'd rather freeze a less acidic type of salsa than to use that much lemon juice with my tomatillos cause they are tart enough for me as is.

I understand why they add that much lemon juice...

I don't know about you...but I prefer larger batches recipes if they can be had anymore.


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RE: Real canning recipe, wrong yield

The flavor is actually pretty good. I'm not sure if it's the multitude of onions balancing it out or what, but it's not too sour at all. It's really tasty. But will it keep? When a recipe turns out with a yield that's way off like this, do you still trust it?


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