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Old 08-27-2008, 02:23 AM   #1
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ISO Recipe for Non-Runny Salsa

When I told the desk clerk at our hotel about Discuss Cooking, she said she doesn't have a computer, but she asked if I could find some information for her.

She loves to can salsa. She said her recipe is like Chi-Chi's jarred salsa. The problem she has been having is that after she cans it, it gets runny. She said she is going to try using seeded Roma tomatoes next time. She wanted to know if anyone had a recipe for something similar to Chi-Chi's, or some tips to help her avoid runny salsa. She wants it to be thick and chunky.

Thanks in advance for any advice!



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Old 08-27-2008, 02:46 AM   #2
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I made one where I roasted the tomato, onion, garlic and peppers last year... seeded the tomatoes first.
Ended up nice and thick.... not sure about canning though I've yet to venture into that world.

Not that there's anything wrong with that.....
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Old 08-27-2008, 05:31 AM   #3
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Thanks! Margaret said her salsa turns out thick and chunky when she makes it. It just gets watery after being canned.

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Old 08-27-2008, 08:29 AM   #4
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She can add a large can of tomato paste--it thickens the juice.

The other thing I do is chop all my veggies and put them in a colander over a big sauce pan and let them drain for an hour or so. I boil that liquid down until it is reduced by half, at least. Then cook the solids in the liquid for a long as the recipe says.
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Old 08-27-2008, 09:34 AM   #5
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Here is my salsa recipe. Its nice and chunky, never runny. I will admit that even though I can it so it will last on my shelves, I've YET to have any last more than a week or so.
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Old 08-27-2008, 09:43 AM   #6
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I know salt will leach out water. I also know nothing about canning and don't know if you HAVE to add salt to things you can and preserve. If she is salting, and someone can confirm that can be left out, that is the only thing I can think of. I'm sure removing the seeds will help too. When the seeds are removed it releases some of the juice too.

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Old 08-27-2008, 09:52 AM   #7
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Salt has no purpose in canning other than flavoring. It can be left out.
Support bacteria. It's the only culture some people have.
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Old 08-27-2008, 10:57 AM   #8
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Thanks! She left for the day before we were up, but she gave me her address, so I will send her this information later. I really appreciate the tips and recipe!

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Old 09-02-2008, 10:50 AM   #9
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Canning causes solids and liquids to separate in the jar. She can shake it up and it will return to its normal viscosity. Canning does not introduce more liquid into the jar, so it's a problem with emulsification, not liquid content. If it's thick and chunky before she cans it, she can blend it together after opening to bring it back to the same consistency.
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Old 09-02-2008, 04:13 PM   #10
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I have found if you buy a can of black beans. Add 1/2 the can to a batch of salsa, take the other half a can and smash and stir in, it adds wonderful flavor and thickens the mix.. Delicious..

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