Comments on: Canning an (Almost) All-Garden Salsa

By: kitchen'r jon

kitchen'r jon — Fri, 11 Sep 2015 00:58:43 +0000

In reply to Carol.

Hey Carol, great question! I usually take them out because I want to maximize flavor and minimize heat (on behalf of those helpers!). Thanks for stopping by the blog ðŸ™‚

By: Carol

Carol — Thu, 10 Sep 2015 23:35:01 +0000

Hi Jon (and handsome helpers)! When you say “5 jalapenos” are you including the seeds or no seeds?

By: The Weekly FBC News for Sept 15th, 2014 | Food Bloggers of Canada

The Weekly FBC News for Sept 15th, 2014 | Food Bloggers of Canada — Mon, 15 Sep 2014 07:39:29 +0000

[…] garden salsa being prepped for canning by The Local Kitchener as seen in the FBC Food Photography Flickr […]

By: Jon Spee

Jon Spee — Fri, 12 Sep 2014 00:10:22 +0000

In reply to Rachel R.. Hi Rachel, I think it would definitely be fine to omit the paste. Best of luck and happy canning!

By: Rachel R.

Rachel R. — Thu, 11 Sep 2014 22:18:11 +0000

I’m new to canning. Since this is pressure-canned rather than hot water bath-canned, if my tomatoes are less watery it would be safe to omit the tomato paste without otherwise altering the recipe, right?

By: Jon Spee

Jon Spee — Wed, 10 Sep 2014 23:37:08 +0000

In reply to suzy. Thanks, Suzy!

By: suzy

suzy — Wed, 10 Sep 2014 18:23:38 +0000

I was just thinking about making salsa today. I bought some cilantro from the store. And now that ou mentio it, I have some cucumbers that need to get used up. Thanks for the idea. Pinning.