Hi, I am making salsa to can tonight and I am afraid it will be thinner than I want it to be. Someone told me you can use tomato paste to thicken it and I think you can also use clear gel (similar to cornstarch. ) Do you have any suggestions?
Thanks for any suggestions!
My recipe uses tomato paste and I simmer it until thick.
6 oz. tomato paste
9 c. tomato chunks with skins
12 hot peppers (6 if large), chopped
3 onions, diced
3 garlic cloves, minced
3 green peppers, diced
4 ½ T vinegar
3T cooking oil
1t basil dried or 1T fresh
1t parsley, dried or 1T fresh
1t cilantro, dried or 1 T fresh
Adjust salt and spices to taste.
Mix. Simmer 1 to 1 ½ hours until of proper consistency. Stir occasionally to prevent sticking. Can. Water bath 20 minutes.
Yes sometimes I add some tapioca for the last 10 minutes of cooking to help thicken it up a bit. You won't notice it (that it is thicker) until it cools though.
My recipes calls for like 20 pounds of tomatoes and to that I add 3 regular sized cans of tomato paste (or 6 of those teeny cans of tomato paste). That seems to work well and it tastes so good!
I water bath mine for 30 minutes.
Could you just boil it some to reduce and thicken? thats what I do with my homemade spaghetti sauce.
Just a thought
I do like rosiepie and just let it simmer to reduce.
Last night I chopped up the tomatoes an put that and the peppers and spices etc. in a canner. I had to leave so couldn't finish it. So tonight I will go home and thicken it and can. I think I will simmer it for a while then use some clear gel and tomato paste. Thank you!!!
© RDA Enthusiast Brands, LLC 2016