Kara's Blue Ball Salsa

This recipe is basically the one from the Blue Ball Canning Book - but I got it from Kara, and she and I have both made notes and changes, so here it is!


10C crushed tomatoes (peeled and seeded if you like - I don't do it)
5C chopped tomatoes
5C onions, chopped
2.5C jalapenos, seeded and chopped
6 cloves garlic
1/2C cilantro, chopped
3 teaspoons salt
1.25C apple cider vinegar

1. Combine ingredients, simmer 10 minutes.
2. Process in boiling water bath - Pints or quarts, 15 minutes.

Last year I only used 1C jalapenos, and the salsa was quite mild, but had great flavor.  I drained the juices off the vegetables to make it thicker. 

Last year I skinned & seeded the tomatoes, then drained my veggies ot make my salsa thicker.  It wasn't all that thick adn I got 3.5 quarts.

This year I did not skin or seed my tomatoes, and I did not drain the veggies.  I got 5.5 quarts.  You decide.

The Great Pectin Debate - liquid vs. powdered - with Jalapeno Jelly Experiment

Jalapeno Jelly - a bit too green...

So, it was inevitable - soon after starting to can, I start reading recipes that called for ONLY liquid pectin, or ONLY powdered pectin.  I checked online, in my Blue Ball Cookbook, and everyone says NOT INTERCHANGEABLE!!! 


But why?  Liquid pectin is usually well over 2x more expensive, plus you need more of it, which makes the cost go up even more.  Powdered pectin can be bought bulk in a jar, which makes it even cheaper than per box.  I wanted to know for sure whether or not I could convert a liquid pectin recipe to a powdered one.  So I did a little experiment.


Below is a recipe for Jalapeno Jelly from my friend Naomi S. - basically the one from the Ball Blue Book, but with the addition of a bell pepper to give the jelly more chunks. (I didn't have a bell pepper on hand, so my jelly is rather chunk-less)  I had enough jalapenos to make 1 batch, so I divided it into 2 half-batches.  One would use the original liquid pectin just as the recipe states, and the other I would try to convert to powder.


Short Story - both batches turned out perfectly.  Below I will list both recipes and you can take your pick!!


Longer story - it is true that you cannot just substitute liquid and powdered pectin, because they work in different ways.  You have to change the recipe.

• For liquid pectin, you bring all ingredients to a boil, boil for 10 minutes, then squeeze in the liquid pectin, boil for 1 minute, then process.
• For powdered pectin you bring all ingredients (including powdered pectin) except sugar to a boil.  add sugar all at once, boil 1 minute, then process.

 So that's what I did.

• For the original jelly recipe, I brought it all to a boil for 10 minutes, added liquid pectin, boiled 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, perfectly stiff jelly after boiling bath.  
• For my experiment recipe I brought everything except the sugar to a boil, added sugar, returned to a boil for 1 minute, poured into jars, processed.  Jelly set on the sides of the pan while I was pouring, jelly still slightly liquid straight out of the bath, set very firm by morning.

Fini!  Code cracked, mystery solved.  I'm still not sure why they need 2 kinds of pectin, or why one would be preferable to the other.  I've heard that the powdered pectin lends a dark/muddy tint, and it certainly looked that way in the pan - darker than the liquid pectin batch.  But the processed jars look the same to me.  I did use the food coloring to help with the color on both batches.  Cooked jalapenos are not very pretty.  Think 'overdone broccoli'.


Please feel free to use the recipe below to make Jalapeno Jelly out of liquid or powdered pectin, and enjoy the fruits of your labor!! Another bonus of using the powdered pectin, is that you don't have to cook 'n' stir for 10 minutes!!

Jalapeno Jelly - using liquid pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar
2C white vinegar, divided

2 pouches liquid pectin 
3-5 drops green food coloring

1. Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, SUGAR and remaining vinegar into a sauce pan.  
2. Bring to a rolling boil for 10 minutes.  Add pectin and return to rolling boil for 1 minute, then remove from heat.  Stir in food coloring, 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
   
3. Pour into hot jars, adjust lids and process in boiling water bath for 10 minutes.

Jalapeno Jelly - using powdered pectin

8 large or 12 small jalapenos (12 oz)

1 whole bell pepper, seeded (orange or red preferably)

6 C sugar - pre-measured into a bowl

2C white vinegar, divided

1 box powdered pectin (6 tablespoons from a bulk jar)

3-5 drops green food coloring

1.  Remove the tops and seeds of all peppers (keep 1 jalapeno with the seeds in for mild heat, more if you like). Grind all seeded peppers in food processor or blender with 1C of the vinegar.  Add peppers, PECTIN and remaining vinegar into a sauce pan. 
2. Bring to a rolling boil, add sugar all at once, then stir until melted.  If your jelly starts to set immediately (mine did) you might find it helpful to use a whisk.  But it will all melt eventually, so don't worry.  Bring back to a rolling boil for 1 minute, then remove from heat.  Stir in food coloring 1-2 drops at a time (I used like 8 drops accidentally, and it's WAAAAYYYY too green and fake looking :-(
3. Pour into hot jars, adjust lids, and process in a boiling water bath for 10 minutes.