OT: salsa making/freezing

Posted by Sharon Hays on July 15, 2009, 12:25 pm

Hey all, Farmer Sharon here......

I have been looking up salsa and pico de gallo recipes. Yes, we are at that
point with the garden. I can make tomato sauce too and will. But that
takes more tomatoes than fresh salsa. I even found a fresh salsa type
recipe that uses cherry tomatoes. This is very good as I am picking a quart
of those a day now and they are blooming like mad!!

Have any of you ever frozen salsa? Does it do alright? I know it will be
softer than the fresh made stuff. That's OK. It will be more like the jar
stuff. And that's fine. But any other problems with freezing it?

Yes, I will be making a lot once I decide on a recipe we like. Roma tomatoes
are coming on like crazy now too.

I'll be making pesto today. :) That freezes really well. I already have
some in the freezer from this year. Have to make some today as the basil
was getting scary huge. ;)

Thanks for any tips.

Sooner or later I'll get back in the sewing room......

Sharon
--
Never try to teach a pig to sing. It's a waste of time and just annoys the
pig.

Posted by Ron Anderson on July 16, 2009, 10:27 am

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I would think Salsa would do better canned than frozen.

--
Ron Anderson A1 Sewing Machine
18 Dingman Rd Sand Lake, NY 12153
http://www.a1sewingmachine.com

Posted by enigma on July 19, 2009, 9:31 am

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salsa has to be pressure canned, & it tastes 'cooked', which is fine
if you like that.
salsa can be frozen, but i think there were some caveats... i'll
have to check my recipes, or Sharon might try rec.food.preserving.
very nice folks on that group.
lee