|
| Just used the last of the green tomatoes from the garden to make a GT Salsa. Flavor was excellent, but way too sour four my taste, so I added sugar to the mix to take the edge off the sourness. My question then is, will this affect the stability of the canned product? Recipe was 14c chopped tomatoes, 4c chopped onion, 5 minced jalapenos, 6 cloves garlic, 1 cup bottled lime juice, plus herbs and spices. I added about 1/2c white sugar. After cooking and jarring it was WB'd for 20 minutes for pints. TYIA
Steve |
Follow-Up Postings:
|
- Posted by readinglady z8 OR (My Page) on Mon, Oct 25, 10 at 12:30
| No. If anything, sugar (assuming there's enough of it) improves the keeping qualities. (Sugar is a preservative.) It doesn't change acidity or reduce safety. It just makes things taste sweeter. Carol |
|
| Sugar does not affect the pH of the foods directly, just the taste. So it tastes sweeter. Adding the sugar poses so safety concerns. Dave PS: Recipe doesn't ring a bell. What was the source of the recipe? That is a lot of cups of tomatoes and onions for only 1 cup of acid. |
|
| It's a recipe I got from this site, but I don't know who to attribute it to. Here's the recipe I cut and pasted, with my addition of the sugar. SALSA VERDE Obviously I doubled the recipe to accommodate the amount of tomatoes I had to use. As I said, it's quite good, just a little sour for my taste. Steve |
|
| I just did a quick search and found the original recipe posted by jcpyburn on Sept. 29, 2009. She indicates it is from the Ball Complete book, and says it is "very safe and very delicious". Steve |
|
- Posted by readinglady z8 OR (My Page) on Mon, Oct 25, 10 at 18:22
| I think the confusion arose in part because the recipe calls for green tomatoes which are a good deal more acid than the tomatoes mentioned in the original post. In this case the word green is a significant distinction. Carol |
|
| Yes, green tomatoes are more acidic than ripe ones but they aren't 2x as acidic and that is double the cups of tomatoes per cup of acid than one usually sees. Thus my question about the source. ;) It is always vary helpful to us if the source of a recipe is included in the post. Since it is a Ball Complete Book recipe then yes, it is a tested and approved one. But if it had come from some place like cookingusa.com or from some unknown source then I would be much less inclined to trust its safety. Dave |
|
| Sugar is NOT a preservative unless in concentrations of over 50 % or more, as in a regular sugar jam/jelly. Otherwise it is only for flavor and makes no difference in ph levels. |
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
Instructions
- You must be a registered member and logged in to post messages on our forums.
- 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 the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- 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.