I am looking for a recipe for salsa that stays thick and chunky after simmering and water bath? Any tricks or tips? I have looked at several recipes here and don't see one much different what I currently use???
I am looking for a recipe for salsa that stays thick and chunky after simmering and water bath? Any tricks or tips? I have looked at several recipes here and don't see one much different what I currently use???
One way for that is to use a slotted spoon to serve. Another way is to strain the whole jar into another container before serving or keeping in the fridge. Use any left over liquid for cooking or mixing with tomato joice to spice it up.
I would worry more about salsa drying out in the fridge if too chunky. I a,m not a canner, but it also may affect the canning process if too chunky.
Something to be careful with is not to simmer your salsa too long; regardless of the recipe you use (you can cut your tomatoes 'chunky'), simmering and cooking them too long will make a difference in how chunky your salsa is. Also, they don't need a lot of time in the water bath - about 10 minutes at a rolling boil, some say as short as 5 min, although that seems a little short to me.
Thanks for the tip. I guess I thought you had to boil/simmer before jarring to help preserve it?
Yes you do. check out this site for answers and directions..
http://www.bernardin.ca/pages/recipe...51.php?pid=552
Yes, you do need to simmer it, but it can be overdone. My recipe says 20 minutes (before canning), but much longer than that will cook your tomatoes down, which means they lose more of their firmness/shape and have a stronger tomato flavor.
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