I had enough tomatoes to can another round of salsa. This recipe is from a blog, but the author said it was verified and tested for safety, she talks about possible substitutions you can/can't make, and she cautions against altering the ratios (because it will change the acidity to potentially unsafe levels). So, I figured this was a safe recipe.
The recipe recommends cooking it in a 10 quart saucepan or splitting the batch into two. I chose to split it into two, and I made one saucepan with vinegar and one saucepan with lemon juice. The author recommends using vinegar over lemon juice because she likes the taste better, and I actually agree with her!
G hasn't tried the salsa yet, so I don't know if this recipe is a keeper. I will have to try this salsa side by side with the previous recipe to see which I like better.
To me, this batch tastes sweet. Now I'm wondering if that's from the variety of tomatoes we have. Guess next year we'll do a different variety. If only I could remember what kind we grew. 😅 I think it they are Amish paste tomatoes which Google says are a sweeter variety.
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