More adventures pressure canning...

25 March, 2014

Since I got my pressure canner I've been dying to try out preserves I never would have dared do in the Fowlers Vacola (i.e. water bath). One of those things is salsa.

Salsa is a tricky one. Supposedly there are recipes that are safe for the water bath method, however they do need to be quite acidic with the addition of vinegar, and I like my salsa to be more tomatoey, peppery and a little on the spicy side. So until I got my pressure canner, which can achieve high enough temperatures to render the acid unnecessary, salsa was out.

No more. Salsa is now, most definitely, in.

In even more happy fun times, this salsa was made with ingredients sourced entirely from my own garden.

I went out and picked as many red, ripe tomatoes as I could (a mix of mostly Mr Ugly, Roma, Siberian), the only ripe peppers so far (Hungarian Sweet Wax and Flamingo), some white onions from the stash, some garlic and a few sprigs of mint that I didn't end up using as I really didn't think, on mature contemplation, that they would make an appropriate substitute for coriander which I do not have growing currently.

I didn't use a specific recipe for this. I really was guided by what was in the garden, so the proportions are pretty much as above with the exception of a few more tomatoes from earlier pickings. But here it is anyway, for those who like measures.

Salsa - for pressure canning
Around 5 cups chopped tomatoes
Approximately 2.5 cups chopped onions
4-5 green chillies, or more or less depending on size and desired heat of salsa
3-4ish cloves of garlic
Coriander, should you happen to have some
1 flat tablespoon salt

Put all ingredients into your cooking implement of choice, ensuring it is large enough for all the ingredients to fill it no more than about 1/3 full, as otherwise when it is hot and bubbling it will splatter salsa-y lava everywhere.

Boil the mixture until almost done. Decant into hot canning jars, leaving a 1-2 cm headspace.

Pressure can at 11kPa for 25 minutes (or higher pressure if you're above 1000 feet altitude, read your pressure canner instructions for more info).

I can't wait to crack one of these for some burritos, or tacos, or nachos...

I love how these little jars contain nothing more than my garden produce, with no additives except salt for flavour, and cost nothing more than a little kitchen pottering. Once you've bought the equipment of course.

I can't wait to give it a try.

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