"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 08-27-2008, 02:23 AM   #1
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
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!



Barbara L is offline   Reply With Quote
Old 08-27-2008, 02:46 AM   #2
Chef Extraordinaire
suziquzie's Avatar
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
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.....
suziquzie is offline   Reply With Quote
Old 08-27-2008, 05:31 AM   #3
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
Thanks! Margaret said her salsa turns out thick and chunky when she makes it. It just gets watery after being canned.

Barbara L is offline   Reply With Quote
Old 08-27-2008, 08:29 AM   #4
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
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.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 08-27-2008, 09:34 AM   #5
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,195
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.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 08-27-2008, 09:43 AM   #6
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
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.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-27-2008, 09:52 AM   #7
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Salt has no purpose in canning other than flavoring. It can be left out.
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 08-27-2008, 10:57 AM   #8
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
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!

Barbara L is offline   Reply With Quote
Old 09-02-2008, 10:50 AM   #9
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
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.
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 09-02-2008, 04:13 PM   #10
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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..

Jeff G. is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:53 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.