Hi,
I canned tomatillo salsa for my first attempt ever canning using the ball mason jars recipe below.
I'm worried it's not safe to eat as I added a step, extra seasonings and made an error with closing up.
I know, for my first attempt I should've followed the recipe exactly but I'm hopeful it's not terribly ruined (even though I feel it is).
I followed the recipe almost exactly for half pint jars except:
– I added 1 tsp instead of 1/2 tsp of salt
– I added 1 tsp of dried korrs, onion and garlic powder
– I roasted my tomatillos and onions in the oven
– when blending and boiling my salsa, I added two handfuls of raw onion the missed roasting in the oven.
– I forgot to remove the air bubbles before putting on my lids but I did wipe the jars down.
-maybe maybe an inch vs 1/2 inch of headspace.
Boiled for 15 mins and they did seal.
If I flip the jars upside down, the salsa and air bubbles move around. I also noticed the salsa separated in a couple jars.
I have my fingers crossed. Tell me it's not all garbage 🤞🏽🤞🏽
https://www.ballmasonjars.com/blog?cid=tomatillo-salsa
by MissBillyGoat
3 Comments
Just made this today! Made it for the first time last year. It’s so good. Definitely wait the 3-4 weeks to try it, otherwise it tastes like shit. Also I just realized I forgot to add cilantro, damn💔but anyway you should be good, don’t flip them or mess with them until after you take the rings off
That recipe looks a lot like this one. I didn’t do a side by side to compare ingredients and ratios, but maybe take a look?
https://www.healthycanning.com/tomatillo-salsa
I’ve seen others comment that adding dried ingredients is a safe deviation.
I think those are all safe deviations?
I made that one for a couple of years, but this year I made this one instead, and I’m never going back. This one is good immediately and I have been eating it with a spoon.
https://nchfp.uga.edu/how/can/canning-salsa/tomatillo-green-salsa/