Canning salsa
Can I alter a salsa recipe to whatever I want if I use a pressure canner? Seems like if you are pressure canning then it would not matter what ratio of ingredients you use.
Joy
Not really, as when you don’t have a tried and true recipe to follow you don’t really know times to process. Generally, you process for the ingredient in the recipe that requires the longest processing time in a pressure canner. In a salsa, this is usually beans or peppers. If you like a thicker, chunky salsa, when you pressure can for a lengthy time it gets mushy. You CAN substitute varieties of peppers and still water bath. For instance, it doesn’t matter if your peppers are bell, Italian, or hot peppers. Likewise, seasonings, such as spices can be altered with no change. But when you add vegetable ingredients not called for in a recipe, that can get dicey. — Jackie
Victorio or Squeezo?
I am looking to buy one of these. Reading reviews on Amazon, I see a lot of people disparaging the Victorio because of the plastic parts. However, the Squeezo is more expensive. I see you use the Victorio and seem happy with it. Money will probably determine which I buy. Should I worry if I decide to purchase the Victorio?
Cindy Baugh
Dandridge, Tennessee
Not if my experience with my Victorio is any indication! I’ve used mine for 30 years now and have never had a problem. Other than a slightly worn spiral, you can’t tell it from new even though it does have plastic parts. I’ll sure buy another. — Jackie
We still use the Victorio Strainer my parents used in the 1970’s. Last year I did get a new one and a motor for it. New one seems to be a little less messy. I do at least 150 quarts of applesauce each year with it.
I have used a Victorio Strainer for many years and have never had any problems. Couldn’t can applesauce without it. Would highly recommend it. Yes, some of the parts are plastic but they have held up fine. Ruth Ann
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