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Old 06-20-2005, 11:23 PM   #1
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How long will homemade salsa last?

I make some pineapple salsa that myself and the g/f both like a lot. If I make a big batch how long will it keep? Is there anything I can do to make it last longer?

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Old 06-20-2005, 11:39 PM   #2
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Did you can it? If you use correct canning methods, it will last a long time. If you just made it and put it in the fridge, well, not so long. Just gobble it up.

Did you post the recipe anywhere?

PS. Welcome to the site!
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Old 06-21-2005, 07:25 AM   #3
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I'm assuming you used some sort of acidic agent in the salsa, like vinegar or lime juice. If you did, you've got about a week before the flavours break down and the pineapple starts turning.

Rather than just trying to eat the salsa with bag after bag of chips, use it on grilled chicken paninis, in omelettes, over baked potatoes (try sweet potatoes...)

Good luck
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Old 06-21-2005, 11:00 AM   #4
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I make salsa all the time and generally have a 4 day rule.

I have frozen salsa with good results. But not pineapple salsa. I wonder about the texture when thawed.

Maybe experiment with freezing.
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Old 06-21-2005, 05:53 PM   #5
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Jennyema, I had wondered about freezing salsa. I made some great fresh salsa last summer, and thought about freezing some.
I have kept my tomato salsa up to a week to 10 days in the fridge...it was just fine. Remember, the tomato has lots of acid in it, as does the onion...that's why years ago we canned tomatoes open kettle method. I know that's not approved nowadays, but I personally never knew anyone who got sick from canned tomatoes.
Pineapple is just as acidic as tomatoes...I'd love to see the recipe also!
One hint for tomato salsa...I discovered 'El Patio' tomato sauce (Mexican hot style) and it is terrific in salsa. Just add it a little at a time, because it's really HOT!
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Old 06-22-2005, 07:49 AM   #6
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Quote:
Originally Posted by jennyema
I make salsa all the time and generally have a 4 day rule.

I have frozen salsa with good results. But not pineapple salsa. I wonder about the texture when thawed.

Maybe experiment with freezing.
If pineapple is more than 25% of the makeup, I don't recommend freezing. The sugar content in pineapple is so high that it barely freezes. Spoilage, which you are trying to avoid slows down, but is not eliminated. Also, the texture changes significantly and your defrosted product will be extremely undesireable.
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Old 06-22-2005, 07:57 AM   #7
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I don't trust my homemade salsa beyond a week. I usually chuck it after 5 days. I've eaten it at one week before and it's been questionable in taste, so I threw it out.

Make smaller batches so you don't feel bad about wasting it, or do like Madame says and slather that stuff on everything you can get your hands on.

You can slather good salsa on a car tire and make it taste good.
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Old 06-22-2005, 12:19 PM   #8
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Quote:
Originally Posted by nytxn
Make smaller batches so you don't feel bad about wasting it, or do like Madame says and slather that stuff on everything you can get your hands on.
I'm just the opposite. If you have a recipe you like, make HUGE batches and can, can, can (jar) away!!

Mine lasts all year and then some jarred properly, I always have some when I want it, and I can send any guests on their way with their very own jar of home made salsa.

I will usually make 3-5 gallons when I make salsa, using 3 different batches with varying amounts/kinds of peppers for a mild, med and hot and label my jars accordingly. Well, mine usually comes out hot, hotter, hottest
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Old 06-22-2005, 12:54 PM   #9
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I don't can stuff... haven't gotten into it just yet, but if you're canning, that's a different story. It'll last awhile.


And by the way... is salsa really salsa if it ain't hot?
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Old 06-22-2005, 02:23 PM   #10
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i can't belive no one answered "how long do i have to eat it?"
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