Re: Holiday Food
Judy,
The pH of the tomatoes was not the problem. It was the quantity of onions
and peppers in the mix relative to the quantity of tomatoes. And yes, I use
an acidifier, usually Citric Acid crystals because they don't alter the
taste as much. However, unless you want something closer to pickles than to
Salsa, the balance of the vegetable mix is critical.
Daryl
----- Original Message -----
From: "Judy L Browning" <judybrowning@lewiston.com>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 7:55 PM
Subject: Re: [CHAT] Holiday Food
> Good grief,
> didn't anyone tell you it needed to be more acid? Add vinegar, ascorbic
acid
> or some such to get the recomended pH, if you don't want to use a more
acid
> tomato.
> ----- Original Message -----
> From: "Daryl" <pulis@mindspring.com>
> To: <gardenchat@hort.net>
> Sent: Sunday, December 28, 2003 3:39 PM
> Subject: Re: [CHAT] Holiday Food
>
>
> > I'll look forward to seeing it, if you can find it. It was through the
> > Extension Service that I learned that mine had too many peppers and
onions
> > to be safe.
> >
> > ----- Original Message -----
> > From: "james singer" <jsinger@igc.org>
> > To: <gardenchat@hort.net>
> > Sent: Sunday, December 28, 2003 10:33 AM
> > Subject: Re: [CHAT] Holiday Food
> >
> >
> > > I changed computers recently, Daryl, and I don't know where it is
> > > exactly. But it was from the was from the California Extension
Service.
> > > If I can find it, I'll post it.
> > >
> > >
> > >
> > > On Sunday, December 28, 2003, at 08:10 AM, Daryl wrote:
> > >
> > > > I used to can my own salsa, but then learned that it was probably
not
> > > > acidic
> > > > enough to be safe for canning, except in a pressure canner, which
> > > > caused it
> > > > to separate and turn to mush.
> > > > What's your recipe?
> > > >
> > > > Daryl
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