Stop Canning Salsa, Do THIS Instead

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I'm not canning any of my salsa this year! But don't be worried, I'm still making salsa, it's just that I'm fermenting it instead of canning it.
Fermenting is a form of food preservation and it makes a delicious fresh salsa. For more information, visit the blog post here: melissaknorris...
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Links Mentioned:
- Kahm Yeast: melissaknorris...
- My book, Everything Worth Preserving: melissaknorris...
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
Click any of the below links for FREE resources and training to help you on your homestead!
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#fermentation #fermenting #salsa

Опубликовано:

3 окт 2024

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Комментарии : 98

@naturallogofe 2 года назад

FYI: Bottled Lime/Lemon juice has antimicrobial preservatives, so you don't want to use that in a ferment, as it will inhibit the microbes that do the fermentation. Use fresh lime like she does!! Awesome video. Fermented salsa is so good and has a flavor all its own. I've also made fermented hot sauce.

@sharonjennings1282 2 года назад

Can you use white vinegar?

@ALLMOMSRULE 2 года назад

Is there a way to get this to ferment if I already used bottled lime ?

@naturallogofe 2 года назад

@@sharonjennings1282 Yes, a bit of vinegar is great and will inhibit mold until the ferment can properly acidify.

@naturallogofe 2 года назад

@@ALLMOMSRULE It may work anyway, but will probably take much longer if it does and microbes might be out of balance for a bit. I'd just make a note for next time to use a "natural" acid like fresh lemon/lime or vinegar. A little acid will inhibit mold and unwanted bacteria (the bacteria that spoils, not the acid loving bacteria that does all the awesome fermenting) until things get going.

@diannevaldez8670 Год назад

@@naturallogofethank you so much for the information. Good to know.

@ssstults999 2 года назад

I started doing this after seeing Stacy doing it. 💙it!

@trulylynn9941 3 месяца назад

Melissa does a great job. I watched Stacie and she didn't adress weather or not to tightnen the ball lids on. Just saying

@MoovinOnEstateSales 2 года назад

I made 2 gallons of this on Sunday night, we're eating it tonight with dinner (family of 8) there's no way there will be any left by the end of the week! Everything, even the cumin (except for salt & fresh lime juice), is out of our Montana farm garden, I used a large variety of tomatoes for extra flavor. I cannot believe how good this is, I can about 6 to 8 different types of salsa every summer, but none can touch this. We're having an extra long growing season this year so next week when I have ripe tomatoes again I'm going to put up as much as will fit in our extra fridge. THANK YOU!!! Oh and I used LOTS of hot peppers because we like heat, but it's interesting how the peppers, onions & garlic don't taste raw, they just taste incredibly bright and fresh..

@cherieclark4971 2 года назад

We just tried our first batch of this. I was hesitant to trying anything fermented so I waited for my husband to take the first bite 🤫 he REALLY liked it so I tried it. It was good so I'll be doing more of it. Now we need to get a second fridge just for the fermented stuff 🤣

@dc1544 Год назад

When you get a new fridge use your old one for added freezer space and ferments, food prepping etc.

@curiouscat3384 2 года назад

I'm using the same strategy when deciding whether to can or not or ferment. Do as much fresh stuff at first that we can eat within 3 months and then can everything else. And I love your other video on tomato sauce - makes it SOOOOOOO easy to just skin and freeze the tomatoes until I have more time in the fall to cook sauces all day long :)

@pamelaulrich8615 2 года назад

I have fermented my salsa for several years...I absolutely love it...I ferment lots of things and love them...but the salsa is by far my favorite

@judymooney2993 2 года назад

I made some and am on my 2nd day. Planned chicken tacos for tomorrow's dinner using my newly fermented salsa. Thanks for the recipe and technique. You haven't steered me wrong yet!

@neliborba101 2 года назад

I love the purple lids. 💜

@damainkerek810 2 года назад

Great video! I am tickled with the storage on the counter over your right shoulder! My grand parents had the exact same storage! Brings me back to the 70's!

@susantaylor8507 2 года назад

I put a canning seal under the white caps helps hold them better

@sharonjennings1282 2 года назад

Thanks for this video because I have been considering doing it but wasn’t sure if it was gonna be difficult or not. I love that you did it step-by-step and it looks like a breeze so I will definitely be trying to! I am lucky enough to have an extra fridge in the garage so I will have plenty a room to store it right next to my fermented pickles.

@paulasaleny1060 2 года назад

Perfect timing, as this was one of my "to do's" for today! Thank you!

@davidnave4349 Год назад

I think you are my new favorite you tube channel . Thank you. xoxoxoxo

@his-sweetie 2 года назад

Thanks for the push! I love being kept on task. So much to do, sometimes I just fall into repeating the same. I know this will benefit my family's bodies as we start into the heavy food of fall and winter. Blessings!😊

@kellyclemmer9715 11 месяцев назад

It’s mid October and I am at the end of my tomatoes. Just processed 12 lbs and now I’m trying fermented salsa for the first time!

@nicolestoehrer3989 2 года назад

That is a really good video. Easy explained. I just started with fermentation this summer. I’m new to this. Thank you for this video ❤

@kellyclemmer9715 11 месяцев назад

Love it! I can’t have onion or garlic, so I omitted those and just did peppers, tomatoes, cumin, parsley, cilantro. Just made my second batch because the first was so good! I like it better than my canned salsa which is just too lemony. Because I altered the recipe, I weighed my ingredients and multiplies the grams by 0.02 to get 2%, then added that many grams of salt. It worked the first time so I hope it works again this time with my quintuple recipe!

@margomiller1988 2 года назад

Put up one quart of this yesterday. Can’t wait to taste it tomorrow! Thank you for the recipe.

@islandgrl2005 2 года назад

I just started fermenting salsa this summer and we love it! ❤️

@quantafitness6088 2 года назад

Love this! You have so many tricks up your sleeve 🤩 For weights we can go out and pick flat stones that are washed and sterilised. Or use tea light holders or something similar.

@TRuth.T 2 года назад

I often use a piece of a cabbage leaf.

@cindypock4949 5 месяцев назад

Thanks for sharing, i was only familiar with frementing pickles!

@janicemattos6326 2 года назад

Just made my first salsa ferment two weeks ago, my observation was that I got very few bubbles, I did go 3 days at around 75 degrees. I kept waiting for more activity. Is this common with salsa? It tastes great by the way and is now in the fridge. I added cilantro at the end and it has kept its vibrant color, also used the zest of half of the lime and all of the juice. Thank you so much Melissa, I always enjoy your content❤️

@stephanieserblowski2092 2 года назад

I struggle with fermenting tomato products. My fermented tomatoes molded even in the fridge last year. Sourkraut kept great in the cold room.

@thoma2939 2 года назад

Plan to do this tonight!

@marylafrance9547 2 года назад

Thanks I needed this! I don't want to make a canner load for only a colander of tomatoes from the end of the garden. This is Great!

@takishasage-freebeautyzone 2 года назад

Great video. I've only ever made kimchi. It never dawned on me to make fermented salsa.

@sowrightseeds Год назад

This is a great idea, we are always looking for new ways to use our garden veggies

@johnjude2685 2 года назад

Hopefully I'm not off topic but your refrigerator. Bread and Butter pickles did look easy and delicious. I made 3 pints this morning and waiting 10 days before opening really looking forward to the tasting. Lady you are one of the best spock person and great teacher Thanks

@MrRKWRIGHT 2 года назад

Good morning Melissa. Another excellent video. That looks absolutely delicious - some nice and spicy salsa for an Autumn Day. 😊😊

@kimberlyrupp5643 2 года назад

Such perfect timing! Thank you! I will be making it this week 👍🎉😊

@mudoh2131 2 года назад

Will do this later today - looks fabulous.

@renamaemcdonald2075 2 года назад

Thanks for sharing this recipe. I will need to try this!

@jannetteropeta9604 2 года назад

I don’t see a coupon code for Redmond’s salt in the show notes?

@cindynielson4231 2 года назад

That looks so yummy. TFS 👍🥰

@donnamccay 2 года назад

Melissa, can you please do an update on the new pantry and office, and porch, that was added on to your house? Thanks!

@Sowingtraditions 2 года назад

Can we thaw, drain off liquid and use our tomatoes we’ve frozen? I have a lot still to preserve, but had to freeze everything.

@joscelynpease6656 2 года назад

Amazing!

@seekwisdom5102 2 года назад

Like everything you make, this must be fantastic.

@gowest5145 Год назад

Thanks

@susantaylor8507 2 года назад

Oh I'm going to do this cool video

@victoriasprague7014 Год назад

Can make a video on canning using salt substitute for people like me that has high blood pressure and can't have salt anymore

@robintabb4672 2 года назад

Looks delicious! Would it be ok to add some lime zest, or would there be an adverse reaction? I'm new to food preserving.

@Alinikki110 Год назад

Thank you, great idea. What about the onions, you didn't add them.

@MelissaKNorris Год назад

They're in there

@monicasonger3120 Год назад

I wonder how long you could just keep the fresh salsa in the frig without the fermentation process?

@lifeunedited1503 Месяц назад

Where can I get the weights?

@s18169ex3 6 месяцев назад

You’re supposed to put at least 2 1/2% salt according to the weight of your product you should always measure your salt

@MelissaKNorris 6 месяцев назад

And yet people have fermented for thousands of years without weighing, volume works fine for this recipe. And you don't use 2 & 1/2 salt for every food, some require a higher percentage.

@alicecrites8154 Год назад

Where did you buy your Redmond salt at?

@JanineMJoi 2 года назад

I'm waiting for your cookbook to be printed. But it keeps being pushed back. I tried cabbage, didn't work. Now produce season has passed. I'll have to find another book to teach me. :(

@MelissaKNorris 2 года назад

You should have received the digital version if you pre-ordered it, reach out to help@homesteadliving.com if you didn't

@darianepage Год назад

Can you use this same recipe to can in a water bath canner? New to the canning world.

@MelissaKNorris Год назад

No, this isn't a canning safe recipe.

@monicasonger3120 Год назад

Could I use 2 tsp salt instead....trying to watch my sodium.?

@pt8019 Год назад

So what is the difference in taste with fermented salsa verses canned? Is it sour?

@jackmasters9953 Год назад

I’ve been doing this for years but my salt comes from spicy V8 juice. Going to try yours but how do you know how much salt to use? I usually make around five gallons at a time. Two tablespoons per gallon??? Also, does cooked salsa that’s not canned last longer in the fridge than fermented? Thanks 😃

@muffininthelowcountry 2 года назад

Does it change the taste?

@mehtarelingolien 2 года назад

Yes, it adds a good tang.

@danielleaf9146 11 месяцев назад

Instead of the green bell pepper, can you use red or yellow ones?

@MelissaKNorris 11 месяцев назад

Yes

@danielleaf9146 11 месяцев назад

@@MelissaKNorris Thank you but how much of Pink Himalayan salt do I use if I don't have the salt you mentioned?

@MelissaKNorris 11 месяцев назад

@@danielleaf9146 it's the same amount, there's a written recipe and blog post linked in the video description

@danielleaf9146 11 месяцев назад

@@MelissaKNorrisI have the printed recipe it doesn't say same amount if using other salt. Ok I will use 1 tbsp of PHSalt or sea salt. Thanks.

@kermitandmisspiggyb Год назад

11:32 HELP I added more salt to my salsa because I used more tomatoes. It’s been 48 hours and no bubbles. If you have no bubbles is it ruined? HELP

@MelissaKNorris Год назад

No, try a taste test

@melvinajessop696 2 года назад

I lave raw onions

@duderinofitness Год назад

What was that garlic roller thing u used?

@MelissaKNorris Год назад

A silicone garlic peeler

@maribethcable9633 2 года назад

Are all ferments cery salty like my beans were? I thought someone said the saktiness will subside?

@maribethcable9633 2 года назад

Oops errors 1.Very.. 2..😏Saltiness

@danielleaf9146 11 месяцев назад

I followed the recipe to the T after 7dys I checked (it is cold in the HSE now), I checked and it is all moldy on top, I guess I have to throw it out?? Sad it didn't work out and sad my garden tomatoes got wasted. Help

@MelissaKNorris 11 месяцев назад

The recipe said 3 days, not 7

@danielleaf9146 11 месяцев назад

@@MelissaKNorrisomg I think I heard if ur HSE is cold up to 7 dys, must have been another RU-vidr. I watched many and decided your recipe is much better. I will try again. How much sea salt or pink Himalayan salt shld I use? Thank you!

@MelissaKNorris 11 месяцев назад

The link to the printable recipe on my blog is in the video description

@emmaconnell2586 Год назад

How long will it last in the fridge once the fermentation of 2 or 3 days is complete?

@MelissaKNorris Год назад

I've gone over a year

@kindredk9standardpoodles280 2 года назад

What is cartito?

@beejereeno2 2 года назад

Curtido. It's a Salvadoran cabbage slaw that you can ferment.

@sharonryan5448 Год назад

I am new to fermenting so had a question. I did 3 jars of the salsa and it has been sitting 3 days in my pantry. One of the jars the liquid went down some and the others went up and stayed up. Are they all done or do I need wait longer on any of them?

@MelissaKNorris Год назад

It's really by taste, at three days I would put in fridge

@sharonryan5448 Год назад

Ok thanks 😊

@villiehaizlip7626 2 года назад

😋

@melissaorona2834 2 года назад

Eh, I'll stick with canning. Why fix what isn't broken in the first place.

@brianadixon8995 2 года назад

Cilantro tasting like soap is actually a genetic thing. Supper fun when you love Hispanic food but they love their Cilantro.

@keelyjones1629 Год назад

my son thinks it tastes like soap too! If you do a 23 and me genetic test it will tell you if you are likely to like the taste of cilantro or not!

@chevychase3103 2 года назад

Am I actually first? Well that's a first! LOL

@chevychase3103 2 года назад

Thanks for the info! I really appreciate it! I live in a different Zone but everything's relevant!

@genehammond7239 2 года назад

Are you a Kimchi Fan ?😊

@hopechannelcat5462 2 года назад

doesn't fermented foods taste like partially rotten food? i mean sauerkraut smells awful to me and i sure can't stand the taste, yet it's fermented and smells like rotten cabbage. i may need some insight here.

@mehtarelingolien 2 года назад

No. Quite the opposite; it preserves food, and keeps it FROM rotting. It's okay to not like the tang, but there is a very distinct difference.