Canning cranberry salsa

3 years ago

I saw a video on my fb feed for a cranberry salsa that sounded delicious. But no one in my small social circle but me is likely to eat it, so I was thinking I might like to try to make canned cranberry salsa. It might be fun to have on hand if I ever ever entertain again . . .

Anyway, only found one recipe that appeared to be "safe" from the National Center for Food Preservation. Sounds OK but a bit blah compared to some of the others. And awfully onion-y.

Wondering about subbing just a bit of balsamic vinegar, and dialing down the onions just a bit and adding some dried spices like corriander, ginger, garlic and cumin. Does not seem like it would throw the balance of acid off since I would dial down the non-acid onions just a little bit. Plus I would use dried spices. I know you can add some, can't remember what the rules are . . .

https://nchfp.uga.edu/how/can_salsa/spicy_cranberry_salsa.html

Anyone have a T&T recipe for canning or have made this recipe of cranberry salsa and could give me some tips? I have only canned cranberries one other time, some "Christmas jam" which had a mix of cranberry and strawberry. I did not like that at all. My usual way with preserving cranberries is to freeze and use in baked goods. If I get a hankering for the relish, it is dead easy to buy canned and can be dolled up. But this salsa sounds intriguing, particularly as an offering on a cheese board . . .

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Comments (6)

leahikesgardenspdx
3 years ago
I have not made this recipe, but you can always reduce a low acid ingredient. You could use jalapenos instead of serrano if you wanted, or reduce the amount. Dried spices do not affect the acid level either because they don't release more juice/liquid, unlike adding something fresh would. That recipe makes a lot too, six pints. I'm sure Annie will know, she is the canner extraordinaire!
annie1992
3 years ago
L, we just had this discussion last month, here: https://www.gardenweb.com/discussions/6314445/cranberry-jalapeno-salsa#n=18

Man oh man, we are NOT old enough to be forgetful, although I am a lot older than you are! Actually, I think the thread got "lost" before you could go back to find the recipes.

Annie
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l pinkmountain
Original Author
3 years ago
last modified: 3 years ago
I did check a couple of pages at Harvest for this topic, but didn't find anything. That's why I posted. But perhaps I didn't go back far enough. I miss the old days when the search engine was actually useful . . .

I think I didn't move forward because there were no cranberries at that time. Now they have come in and are actually on sale! I'm wondering if anyone has actually tried that NCHFP recipe?

I would probably sub some jalepeno but again, just not loving all that onion and wanting to punch it up with cilantro and some garlic, cumin and ginger. That would be similar to horseradish. I just don't have horseradish on hand. If you don't eat meat or a lot of cheese, one does not find many uses for it . . . It's an ingredient in creamed herring or whitefish but I don't make those dishes either . . .

Maybe I will try the fresh version in a small batch to see if I like it. I was going to halve the recipe for the canned version anyway . . . I have quite a few jars of various relishes already. I like them but they don't even make good gifts, most of my friends do not have adventurous palates.
lizbeth-gardener
3 years ago
I pinkmountain, regarding your comment about the search engine not working like in the past, I have found that if I'm logged in on gardenweb I have much better luck finding older posts than with Houzz. YMMV
bragu_DSM 5
3 years ago
In this household, it doesn't last long enough to put it up.
l pinkmountain
Original Author
3 years ago
It's going to have to wait a little longer. Hubs asked for cranberry sauce at the last minute for Thanksgiving so I made some with the cranberries we got on sale. Hopefully a little later I can find some more at a reasonable price.