Comments on: pressure canning salsa

By: TinaK

TinaK — Thu, 22 Oct 2009 01:27:48 +0000

FYI, if there’s an extension office in your area, they have information about canning and food preservation. They can also test your pressure canner to be sure the seal and gauge are working properly.

By: Dan

Dan — Sat, 26 Sep 2009 23:53:10 +0000

Don’t blanch the peppers and tomatoes. Instead get a weed burner from your hardware store – these things put out around 75,000 btu. Put the peppers and tomatoes in a metal basket and “burn” the skins off with the weed burner. The weed burner does this so fast that the fruit doesn’t cook at all. The weed burner is probably one of my favorite kitchen tools.

By: damsel

damsel — Fri, 25 Sep 2009 23:39:27 +0000

oh man, it’s hard to say. If your recipe is heavily tomatoes, it may be okay, but there are a lot of factors…your altitude, etc. The fact that they sealed is not enough when you are canning low acid things like green peppers and onions. Do you have room to stick them in your freezer just to make sure?

By: Lila

Lila — Fri, 25 Sep 2009 13:22:24 +0000

Someone gave me a recipe for canning salsa in a Pressure Cooker. I was told to turn off stove as soon as it jiggled. I removed the canner. They all sealed. My question is after reading alot of your information is did I use the right gauge? I used 5# because my book said 5 for tomatoes. I’m worried if they cooked enough.

By: damselindisdress

damselindisdress — Sat, 12 Sep 2009 03:19:43 +0000

Yay! I’m glad it worked.

As for getting rid of water, yes, you can boil it down, but it takes a long, long time. One way to get at least some water out is to let the tomatoes sit in a bowl for a while, after you’ve blanched them. Water seeps out, which you can then pour off. Also, read the post here about freezing tomatoes. A lot of water comes off them that way, too. Let me know if that makes sense.

By: Kathy

Kathy — Sat, 12 Sep 2009 02:42:21 +0000

Hi Damsel, you happened to get two Kathy’s in a row… lol the latter was not involved with my question about the older pressure canner/cooker.. Yes, it has the dial so I cooked the quart size jars at 10 lbs of pressure (after 10 minutes of steam flowing through the flip) for 30 minutes. THANK YOU!! I think I probably would have done it wrong without your help. Thank you so much, my salsa tasted great beforehand but I sure have a lot of water in the finished product. I’ve done this before so I know once the heat wears off, I can shake it up but is there a way to get rid of most of the water a tomatoe has? I’ve heard of people boiling it down? thank you soooo much, LOVE this site..

By: damselindisdress

damselindisdress — Fri, 11 Sep 2009 23:46:21 +0000

You’re right about the poison…for waterbath canning. If you pressure can, you don’t have to worry. But, let me know about that petcock thing, because if you can’t tell what pressure you are at, I wouldn’t do it.

By: damselindisdress

damselindisdress — Fri, 11 Sep 2009 23:45:22 +0000

A pressure cooker is the same as a pressure canner…the ones called “canners” are usually taller but if the jars fit inside, then you’re good.

As for the petcock…is there a dial gauge or some other way of determining how many pounds pressure you have? This is the critical part.

By: Kathy

Kathy — Fri, 11 Sep 2009 21:40:40 +0000

Hi. Here’s my recipe and I’ve been told that unless you follow specific recipes due to the acid in the tomatoes and the non-acid of onions and garlic, you’ll get poisoned! Anyway, it’s pretty simple but very tasty – if I put it in pint jars, how long to be safe to pressure process? Thanks! Love your site! Recipe: About 30 Roma tomatoes, 2 large red onions diced, 6 cloves garlic finely diced, about a handful or so of parsley (flat leaf) and the same amount of cilantro, the juice of 4 limes, 1/2 small can of chopped chiles – sea salt, pepper and coriander to taste. After I blend it all together, I usually put in fridge to marry tastes for a couple hours. I’ve been freezing this recipe but would like to can – more for convenience than anything else. Thanks!

By: Kathy

Kathy — Fri, 11 Sep 2009 20:48:48 +0000

fun, fun, I was looking on line for the time table to pressure cook my salsa and found you… how wonderful! I am a little nervous because my friend brought her very antique pressure cooker over for a salsa canning party. I’ve read where a pressure cooker is not the same as a pressure canner but of course we don’t have original packing material so I believe it is a canner but not certain. It’s made by Burpee Can Sealer Co. It doesn’t have the normal petcock, it only flips open or closed. Same thing as a petcock basically?