Wife bought a half a bushel of tomatoes to can and asked me for a salsa recipe. I gave her my USDA recipe; told her it was deceptively simple, so read it through before she starts. And I got out the small boiling water bath canner (speckled blue Granite Ware with a wire rack, and a big chip in the bottom from dropping it and a dent in the lid; you know the one)
I got home from work yesterday (about 7:00) and she had scalded ALL those tomatoes and had peeled enough for one batch and it was in the biggest stainless pot ready to ladle into jars. "I thought you'd like to do the canning part. Oh, and the recipe says pint jars but I want to use quarts" and she start scooping it into quart jars. Sigh. Every large bowl or stockpot that we own was dirty or full of need-to-finish-peeling tomatoes, and she leaves because she is working.
I wolfed down a sandwich and proceed to clean up enough of the mess so there's room to work. Got out a big canner, took the lids off the jars and simmered them, wiped the tops of the jars, and did that BWB thing for 25 minutes (recipe just says 15 minutes for pints) Meanwhile she's bringing bowls of tomatoes back "so you can make a batch of that hot stuff you like" I started peeling tomatoes... Measured out 5 pounds, then got me a beer. It's getting pretty late. We have plenty of onions, but not enough fresh peppers. I got some jalapeños out of the deep freeze, and between them, the storebough jalapeños and a couple of bell peppers, I have enough. So I chopped everything up and cooked it, found enough pint jars and lids, and canned 8 pints.
*HERE COMES THE DOIN' IT WRONG PART*
It's kind of amazing that using the same recipe and basically the same ingredients hers is very mild and mine is firey hot. The recipe calls for 2 pounds of peppers, and it says to roast and peel the peppers if necessary, and remove the caps and seeds. I've been weighing out 2 pounds of chopped peppers. D'oh! The 2 pounds in the ingredient is supposed to include the caps, seeds, stems, blemishes, and skins, which are discarded! (I actually use the seeds from green jalapeños or serranos.) At most it's probably supposed to be 1.5 pounds of prepared peppers, and likely closer to one pound. No wonder mine is too hot and looks like it has too much peppers.
I had to run to Walmart and buy more peppers and onions and lids. I didn't get to bed until 2:00. She's working on salsa again today and I have no idea what to expect when I get home, but at least I won't be blindsided this time.
> The recipe calls for 2 pounds of peppers, and it says to roast and > peel the peppers if necessary, and remove the caps and seeds. I've > been weighing out 2 pounds of chopped peppers. D'oh! The 2 pounds in
> the ingredient is supposed to include the caps, seeds, stems, > blemishes, and skins, which are discarded! (I actually use the seeds
> from green jalape os or serranos.) At most it's probably supposed to
> be 1.5 pounds of prepared peppers, and likely closer to one pound.
> No wonder mine is too hot and looks like it has too much peppers.
Last night I chopped a pound of poblano peppers. They weighed 16.6
ounces whole, and 14.5 ounces chopped with the seeds and stems and bad
spots removed. So it does make a difference, but not nearly as much as
I thought yesterday.