Comments on: Green in the bank http://marriedwithdinner.com/2008/11/03/green-in-the-bank/ The continuing adventures of a couple of San Francisco food dorks Sun, 20 Nov 2011 02:34:03 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Married …with dinner » Blog Archive » Smoky, spicy sauce http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-92519 Married …with dinner » Blog Archive » Smoky, spicy sauce Sat, 23 Oct 2010 00:29:00 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-92519 [...] We don’t use many pickled peppers, and we’ve already got many jars of our favorite tomatillo-based salsa verde put up for the [...] [...] We don’t use many pickled peppers, and we’ve already got many jars of our favorite tomatillo-based salsa verde put up for the [...]

]]> By: Married …with dinner » Blog Archive » Green tomatoes, black salsa http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-91241 Married …with dinner » Blog Archive » Green tomatoes, black salsa Sat, 21 Aug 2010 01:06:58 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-91241 [...] definitely the best tomato salsa I’ve ever canned, and a great change from our usual tomatillo salsa. And although I seriously hope I’m never confronted with another case of under-ripe tomatoes, [...] [...] definitely the best tomato salsa I’ve ever canned, and a great change from our usual tomatillo salsa. And although I seriously hope I’m never confronted with another case of under-ripe tomatoes, [...]

]]> By: Using it: Salsa Verde « Robbing Peter http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-90625 Using it: Salsa Verde « Robbing Peter Wed, 30 Jun 2010 14:58:33 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-90625 [...] – and it turns out the first one was much more successful. From Married with Dinner this Salsa Verde was much closer to what I was looking for – although I can handle much less heat. So for my [...] [...] – and it turns out the first one was much more successful. From Married with Dinner this Salsa Verde was much closer to what I was looking for – although I can handle much less heat. So for my [...]

]]> By: Anita http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-90078 Anita Sun, 18 Apr 2010 16:04:16 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-90078 Svet: That's how I do it when I make fresh tomatillo salsa, but I don't know how this would affect the pH levels in the salsa, so I don't know if it would remain safe for canning with that modification -- roasting does make the ingredients sweeter. It's a fairly acidic salsa, though, so my instinct is that you would be fine. But I'd ask your county extension office to be sure, or use a pH meter. Svet: That’s how I do it when I make fresh tomatillo salsa, but I don’t know how this would affect the pH levels in the salsa, so I don’t know if it would remain safe for canning with that modification — roasting does make the ingredients sweeter. It’s a fairly acidic salsa, though, so my instinct is that you would be fine. But I’d ask your county extension office to be sure, or use a pH meter.

]]> By: Svet. http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-90074 Svet. Sun, 18 Apr 2010 03:55:39 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-90074 Can the tomatillos, garlic, and peppers be roasted instead of simmered on the stove? Does the recipe need to be adjusted at all for safe canning? Can the tomatillos, garlic, and peppers be roasted instead of simmered on the stove? Does the recipe need to be adjusted at all for safe canning?

]]> By: Married …with dinner » Blog Archive » Dark Days, simple & spicy http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-89986 Married …with dinner » Blog Archive » Dark Days, simple & spicy Tue, 30 Mar 2010 05:39:04 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-89986 [...] pound mushrooms, any variety, sliced 1 small white onion, diced 1/2 cup or more tomatillo salsa (homemade or store-bought) 1 ripe avocado 6 to 8 fresh [...] [...] pound mushrooms, any variety, sliced 1 small white onion, diced 1/2 cup or more tomatillo salsa (homemade or store-bought) 1 ripe avocado 6 to 8 fresh [...]

]]> By: 16 Homemade Salsa Recipes & Canning Tips : TipNut.com http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-88239 16 Homemade Salsa Recipes & Canning Tips : TipNut.com Thu, 11 Jun 2009 19:04:03 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-88239 [...] Tomatillo Salsa (Canning): This salsa smells impossibly sour while you’re cooking it down, but fret not… all will be well when the simmering is done. Don’t be tempted to skimp on the acids; they’re necessary for safely preserving this naturally low-acid food. Recipe found at Married…With Dinner. [...] [...] Tomatillo Salsa (Canning): This salsa smells impossibly sour while you’re cooking it down, but fret not… all will be well when the simmering is done. Don’t be tempted to skimp on the acids; they’re necessary for safely preserving this naturally low-acid food. Recipe found at Married…With Dinner. [...]

]]> By: Anita http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-88019 Anita Sun, 22 Mar 2009 16:50:42 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-88019 I wouldn't add cilantro because boiling during the processing time will make it slimy and kill the flavor. I would just add it when you open the jar. Also -- and I am no expert, but -- I recall reading that cilantro and other root-y greens are ripe for botulism (which comes from dirt), so they're generally discouraged from being canned. The times listed -are- for half-pint jars. :) I wouldn’t add cilantro because boiling during the processing time will make it slimy and kill the flavor. I would just add it when you open the jar. Also — and I am no expert, but — I recall reading that cilantro and other root-y greens are ripe for botulism (which comes from dirt), so they’re generally discouraged from being canned.

The times listed -are- for half-pint jars. :)

]]> By: Nanyo http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-88018 Nanyo Sun, 22 Mar 2009 14:33:27 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-88018 Is it safe to add some cilantro for flavor to this recipe? also, are the processing times the same for half pint jars? Is it safe to add some cilantro for flavor to this recipe? also, are the processing times the same for half pint jars?

]]> By: Marsha http://marriedwithdinner.com/2008/11/03/green-in-the-bank/comment-page-1/#comment-87279 Marsha Thu, 06 Nov 2008 03:15:59 +0000 http://marriedwithdinner.com/2008/11/03/green-in-the-bank/#comment-87279 I use a similar recipe with some finely chopped red onion added for color and a bit of a different flavor. One of my favorite ways to use it (other than on a spoon or chip) is to put a dollop into a teeny parmesan cup along with a cube of manchego cheese. It's really just too delicious and very easy. I use a similar recipe with some finely chopped red onion added for color and a bit of a different flavor. One of my favorite ways to use it (other than on a spoon or chip) is to put a dollop into a teeny parmesan cup along with a cube of manchego cheese. It’s really just too delicious and very easy.

]]>