Salsa tastes too vinegary
Cathy Iwaskewycz
Fiesta Salsa. It called for 1/2 cup of vinegar for 4 pints. The salsa has
a very strong vinegar scent and taste. Can I cut back or cut out or
subsitute the vinegar for something else next time so the vinegar taste is
not so strong?
Thanks,
Cathy
Vicky Shaw
You can substitute an equal amount of bottled lemon juice for the
vinegar. Just never substitute the vinegar for the lemon juice.
Note: Make sure you use bottled lemon juice not fresh. The bottled
stuff has to have a specific acidity and fresh can vary from variety,
season and tree to tree.
Vicky
Ellen Wickberg
Directions for making a solution are in Putting Food By. It is sour but
doesn't have much other taste.
----------
In article <37BDD81A...@home.com>, Vicky Shaw <vick...@home.com>
wrote:
Lee McCrocklin
juice or vinegar. Unfortunately no one had a reply. Has anyone turned up an
answer?
Lee
Blanche Nonken wrote in message <37cbe23a....@netnews.netaxs.com>...
>"Cathy Iwaskewycz" <2c...@home.com> wrote:
>
>> This is my first year canning and I have recently canned Blue Ball Book's
>> Fiesta Salsa. It called for 1/2 cup of vinegar for 4 pints. The salsa
has
>> a very strong vinegar scent and taste. Can I cut back or cut out or
>> subsitute the vinegar for something else next time so the vinegar taste
is
>> not so strong?
>
>Vinegar in salsa doesn't thrill me. I'd use lemon juice, 1 for
>1. Bottled lemon juice, that is.
Blanche Nonken
Eric Decker
>>Note: Make sure you use bottled lemon juice not fresh. The bottled
Yuck. That stuff is unspeakably horrid.
>>stuff has to have a specific acidity and fresh can vary from variety,
>>season and tree to tree.
You are absolutely right on that score. Citric acid for me. At least it will
not ruin the flavour of what I am seeking to merely acidify.
Vicky Shaw
>
> A while back I asked about canning salsa with lime juice instead of lemon
> juice or vinegar. Unfortunately no one had a reply. Has anyone turned up an
> answer?
>
> Lee
>
newsreader will not pick up all posts. Sorry
Vicky
Lee McCrocklin wrote:
>
> Ok, to can/process salsa in a boiling water bath requires a certain pH. If I
> want to substitute lime juice for lemon or vinegar (for taste reasons), will
> it be safe? The r.f.p FAQ does not mention this, nor do the references I
> have seen so far. The FAQ does give the pH of limes as being lower than the
> pH of lemons, so it would seem a safe substitution. But I may be reading
> the FAQ incorrectly.
>
> Are there any tested salsa recipes with lime juice? The tomato plants did
> very well this year. If we cannot find a safe salsa recipe, we will can them
> as is, but we would like to put up some salsa.
>
> Thanks,
> Lee
When you make salsa you must use the jarred lemon juice. Make sure you
don't use fresh. the acidity can vary from lemon to lemon and tree to
tree. If it comes out of the jar you know that they have to keep a
certain acid level. You can also substitute lemon juice for vinegar
but, you can NOT! substitute vinegar for lemon juice. Because lemon
juice is more acid than the vinegar. If you want to use limes in it
either make the recipe with the proper amount of lemon juice then add
some lime juice to it or add it in when you open the jar and serve it.
I would add it in when I open the jar along with some fresh cilantro and
onions to perk it up since canning does take from the finished product.
Vicky
Blanche Nonken
> On Fri, 20 Aug 1999 22:36:30 GMT, Vicky Shaw <vick...@home.com> wrote:
>
> >>Note: Make sure you use bottled lemon juice not fresh. The bottled
>
> Yuck. That stuff is unspeakably horrid.
Call me wierd then - but I like lemonade made with it.
Don't like durian, though, which is well preserved for shipment
by freezing solid. There, it's on topic.
Blanche Nonken
> Lee McCrocklin wrote:
> >
> > A while back I asked about canning salsa with lime juice instead of lemon
> > juice or vinegar. Unfortunately no one had a reply. Has anyone turned up an
> > answer?
> >
> > Lee
> >
> This is the answer I posted in response to your question. Sometimes a
> newsreader will not pick up all posts. Sorry
And then I suggested that perhaps the lime flavor can be infused
in the lemon juice by adding the grated zest of the lime. I
think the thread died at that point, though. Does anyone think
that would work?
Eric Decker
>>er...@nospam.getcomputing.com (Eric Decker) wrote:
>>
>>> On Fri, 20 Aug 1999 22:36:30 GMT, Vicky Shaw <vick...@home.com> wrote:
>>>
>>> >>Note: Make sure you use bottled lemon juice not fresh. The bottled
>>>
>>> Yuck. That stuff is unspeakably horrid.
>>
>>Call me wierd then - but I like lemonade made with it.
Best lemonade I ever had was a few weeks ago. My elderly neigbours made it the
old fashioned way. Water, lemon juice, honey and sections of lemon skin. It
was made the day before and I tell you girl it was mighty fine. Lemonade will
never the be same for me now.
The lemon lover in me set himself up but good earlier today by buying a dozen
juicy lemons. It seems I have backed my way into making a few lemon pies from
scratch. I have never frozen a made from scratch lemon pie and have no idea if
it is worth it. Anyone know?
>>Don't like durian, though, which is well preserved for shipment
>>by freezing solid. There, it's on topic.
I suppose canned Durian is better than Jim Bodle's Road-Kill pate. He got me
but good with that one at the Caper but I got him back when I had him introduce
me to Jim Weller - whom I had met 24 hours earlier. Putting one over on the
Bodle boy is no mean feat!
Vicky Shaw
> And then I suggested that perhaps the lime flavor can be infused
> in the lemon juice by adding the grated zest of the lime. I
> think the thread died at that point, though. Does anyone think
> that would work?
Sure why not? won't hurt to try.
Vicky
Vicky Shaw
> Best lemonade I ever had was a few weeks ago. My elderly neigbours made it the
> old fashioned way. Water, lemon juice, honey and sections of lemon skin. It
> was made the day before and I tell you girl it was mighty fine. Lemonade will
> never the be same for me now.
Ahh been spoiled rotten now I see.
>
> The lemon lover in me set himself up but good earlier today by buying a dozen
> juicy lemons. It seems I have backed my way into making a few lemon pies from
> scratch. I have never frozen a made from scratch lemon pie and have no idea if
> it is worth it. Anyone know?
Good question. I know that pies that have a jelly like filling should
not be frozen in the shell. I would think that lemon curd would fall in
that category also. All I could figure is that the filling would
separate when thawed. What do you think.
Vicky
Robb Dabbs
The lemon filling will be watery with very poor texture. If it has
meringue, it will be gooey. (been there, done that)
Robb
Cathy Iwaskewycz
>vinegar. Just never substitute the vinegar for the lemon juice.
>season and tree to tree.
>
Vicky and others,
Thank you thank you thank you! I will definately try lemon juice and
perhaps
experiment with the citric acid, too. Can I get that at the grocery store?
Cathy
ma pickle
lemon juice. The USDA book does not mention citric acid (PNW 395). Vicky's
post had info from this publication.
Ingrid
Melba's Jammin'
<2c...@home.com> wrote:
Maybe, maybe not. It's also called 'sour salt' -- might find it in a
section of kosher foods. Sweet Celebrations sells citric acid; it's used
in making hard candies to put the pucker in the fruit flavors. Sweet
Celebrations has a web site; I don't know what it is. (I've a store near
me.)
-Barb, recently anointed r.f.c. Preserved Fruit Administrator by Those Who Do The Naming.
"Always in a jam. Never in a stew."
Melba's Jammin'
<mapi...@teleport.com> wrote:
What's PNW 395?
ma pickle
-Barb, recently anointed r.f.c. Preserved Fruit Administrator by Those Who
Do The Naming.
It's the salsa publication that we use at OSU extension service. I posted
the source for Brady <grin> who likes such information. I suspect it can be
gotten through most extension services.
Ingrid
Kim Kiernan
sauce or canned tomatoes? I haven't been canning my tomato stuff (I've
been freezing it which is a pain because of the space problem) because I
didn't want a vinegary/lemony taste etc. How much citric acid do you
use and where do you buy it. I hope it's ok I sent this to you directly
as well Eric, but I wanted to make sure you got it in case you didn't
read the newsgroup thread again.
Thanks again. Kim
Eric Decker wrote:
>
> On Fri, 20 Aug 1999 22:36:30 GMT, Vicky Shaw <vick...@home.com> wrote:
>
> >>Note: Make sure you use bottled lemon juice not fresh. The bottled
>
> Yuck. That stuff is unspeakably horrid.
>
> >>stuff has to have a specific acidity and fresh can vary from variety,
> >>season and tree to tree.
>
Melba's Jammin'
>So adding citric acid doesn't change the taste of let's say, tomato
>sauce or canned tomatoes?
****Right. Just adds a bit of an acid bite -- which can be neutralized at
eating time, btw.
I haven't been canning my tomato stuff (I've
>been freezing it which is a pain because of the space problem) because I
>didn't want a vinegary/lemony taste etc. How much citric acid do you
>use and where do you buy it.
****Half-teaspoon (1/2 tsp) per quart of tomatoes, 1/4 tsp per pint jar.
Buy it at a candy-making/cake-decorating supply store (try Michael's craft
stores--they have a section for that stuff) or a winemaking supplier.
Look for Sweet Celebrations (Edina, MN) on the web, Kim. They do mail
order as well as retail. It wouldn't be difficult for me to mail some to
you; I've a store nearby.
Kim Kiernan
time?
I will look for it at Michael's also a cake/candy decorating store about
45 min away from me might have it. When do you add it? Just at the end
or do you put it in the beginning? That's great - I'll be able to can
tomato sauce and diced tomatoes! Now if I would just get sent that Ball
Blue Book soon. I can't believe it takes 4-6 weeks to get!
Thanks again! P.S. I'm going to try your Mango, Strawberry, Kiwi Jam
this week! Very exciting. Mangoes and Kiwis are both on sale this week
at Ralph's (California store). Now I just need to find some good
strawberries. Not the right season though. Is it better to use frozen
strawberries or fresh ones that aren't all that great either?
Kim