Re: [CH] Extension agents' salsa

The NorthEast ChileMan (thenortheastchileman@attbi.com)
Thu, 5 Sep 2002 21:35:48 -0400 

Hi Margaret!
  As Byron will tell 'ya "We don't got no stinking County Extension Food
Agents!" here in Taxachusetts 'cause  a past governor scrapped the system
(now if only the current "acting governor" would scrap the Sheriff's
Dept.we'd really save some money). Here's what I have for Snip:

The dilemma is this: if one is to safely can salsa

http://anrcatalog.ucdavis.edu/pdf/8004.pdf
http://www.cahe.nmsu.edu/pubs/_e/e-323.html
http://www.ext.nodak.edu/extpubs/yf/foods/fn584w.htm
http://easyweb.easynet.co.uk/gcaselton/chile/pickling.html
http://www.firegirl.com/preserving/canning1.html

This should get your friend started with "canning".
As always, I highly recommend:

http://www.pepperfool.com/recipe_home.html

Please make sure you check out Doug Irvine & RisaG's recipes, I think I've
read about them on this list at some point in time.

Hope this helps,
Paul
Just remembered, Snip:
Has anyone saved seeds from Biker Billy Jalapeņos?

http://easyweb.easynet.co.uk/~gcaselton/chile/var-b.html

Scroll down to Biker Billy, Graeme Caselton list's it as a Hybrid. I've a
friend in Maine who "grows out" hybrid peppers. Basic recipe is, Save 10
seeds & grow plants, whichever plant grows fruit closest to "true", save 10
seeds, the following year, save seeds from closest to "true" & do this 2
more years....At this point you have as close to an open pollinated version
of the "parent" hybrid as your gonna get.

----- Original Message -----
From: "Margaret Lauterbach" <melauter@earthlink.net>
To: <chile-heads@globalgarden.com>
Sent: Thursday, 05 September, 2002 2:44 PM
Subject: [CH] Extension agents' salsa


> Okay, I know County Extension food agents are dietitians, not great
> cooks.  , one follows the
> Extension agent's instructions.  Like 3 cups tomatoes, 3 cups peppers (how
> about 3 cups of habaneros? You could spot weld the toilet seat), one cup
of
> onions, etc.  A woman bought a bunch of peppers (including habs) at a
> farmers market near Fargo, intending to make salsa, and this is the recipe
> she has.  There's more to the recipe, including vinegar, but IMO those
> ratios are way off.  What do you do for safe canning?  Margaret L
>
>