salsa_verde_for_canning
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salsa_verde_for_canning [2026/01/28 13:09] jforbes created |
salsa_verde_for_canning [2026/02/08 16:36] (current) jforbes [Scaling Table — Roasted Salsa Verde (quart Jars)] |
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | 1½ lb tomatillos, husked and rinsed | + | * 1½ lb tomatillos, husked and rinsed |
| - | 1 medium white onion, cut into chunks | + | |
| - | 2–3 jalapeños (seeded for mild) | + | |
| - | 2 cloves garlic, unpeeled | + | |
| - | 1–2 tbsp fresh lime juice (optional, flavor only) | + | |
| - | 1½ tsp kosher salt (adjust to taste) | + | |
| **Per-Jar Acid (choose ONE):** | **Per-Jar Acid (choose ONE):** | ||
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| Flavor improves after 2–4 weeks rest | Flavor improves after 2–4 weeks rest | ||
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| + | ===== Scaling Table — Roasted Salsa Verde (quart Jars) ===== | ||
| + | |||
| + | Citric acid is added per jar, so vegetable quantities scale freely. | ||
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| + | Citric Acid Dose (fixed): | ||
| + | ½ tsp citric acid per pint jar | ||
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| + | ^ Batch Size ^ Quart Jars ^ Tomatillos ^ Onion ^ Jalapeños ^ Garlic ^ Salt (start) ^ Citric Acid ^ | ||
| + | | 1/2 quart | 1/2 | ¾ lb | ½ medium | 1–2 | 1 clove | ¾ tsp | 1 tsp per jar | | ||
| + | | 1 quart | 1 | 1½ lb | 1 medium | 2–3 | 2 cloves | 1½ tsp | 1 tsp per jar | | ||
| + | | 2 quarts | 2 | 3 lb | 2 medium | 4–6 | 4 cloves | 3 tsp | 1 tsp per jar | | ||
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| + | ===== Notes ===== | ||
| + | |||
| + | Salt is a starting point only — adjust after simmering | ||
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| + | Citric acid amount does not scale by batch, only by jar count | ||
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| + | Optional fresh lime juice 1 tablespoon per quart (for flavor) may be added to the batch but does not replace citric acid | ||
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| + | Maintain ½ inch headspace for quart jars | ||
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| + | Water-bath process 15 minutes (adjust for altitude) | ||
salsa_verde_for_canning.1769623785.txt.gz · Last modified: 2026/01/28 13:09 by jforbes