Canning Pineapple Salsa and Chatting about Substitutions

[@erikalouwrens3992]

Hi Carter! You sell yourself short when it comes to presentation. The look of the food is always forefront in your mind right after taste and texture! You make beautiful food!

[@growandpreserve]

Thank you, Erika! Beautiful food is important to me. I'm always working on it. Always great to hear from you, Erika!

[@MaryDowdy-e7q]

I love all your videos. This old girl has learned a few things I didn't know before. You have gained a new fan here in So. Illinois. Can't wait to try this recipe and several of your others. Keep doing what you are doing.

[@growandpreserve]

Mary, thank you so much! I'm so happy to have you here!

[@suegeorge998]

I'm sort of in your neck of the woods. I'm in Southern Wisconsin. It's so good to be able to learn new things. I've been canning most of my 65 years, helping my mother when she canned.

[@lifeisgood-victoria796]

LOVE! LOVE! LOVE! Thank you for letting me know not to go crazy making batches after batches. 😅😅😅 I heard 'pineapple' and brain heard 'The Piña Colada Song'. Sorry, having too much fun. Makes around 8, ½ pint jars INGREDIENTS 6 cups fresh pineapple 1 ½ cup peppers 1 clove garlic 4 jalapeño peppers ½ cup loosely packed fresh cilantro 1 ¼ cup red onion ½ cup distilled white vinegar 2 tablespoon honey ½ teaspoon cayenne pepper 1 ½ teaspoon cumin DIRECTIONS Boil for 5 minutes and put it in the jars. De-bubble. Fill up to ½ headspace Make sure liquid is divided equally Close jars Water bath for 15 minutes in full boil Turn stove off Uncover pot Let the jars sit in the water for 5 minutes Take jars out Let jars sit in the pantry for at least 4-6 weeks to let flavors meld.

[@growandpreserve]

You captured it! Let me know if you make this one. Always great to see you here, Victoria!

[@paulatrybus7738]

Great tutorial! You make look effortless. Keep these videos coming.

[@growandpreserve]

Thanks, Paula! Great to have you here!

[@connierodenburg129]

Thanks Carter! Learning so much. Appreciate your sharing.

[@growandpreserve]

You're most welcome, Connie. Glad to have you here!

[@marciahohn4521]

I really enjoy smaller batch canning like this. Then I can can more frequently😊

[@growandpreserve]

I totally get that, Marcia! 😂

[@TyMoore1234]

Thanks, love to watch you can! You have the best recipes! 😊

[@growandpreserve]

Thanks, Ty! So lad to have you here!

[@debbiemoore9069]

Every time I watch one of your videos. My mouth just waters up. Where I want to run to the store and buy the ingredients to make it myself it looks so good. Can't wait for your next video

[@growandpreserve]

Thanks so much, Debbie! If you want a head start, you'd best run get a bunch of onions, because the next recipe is a homerun! So glad to have you here, Debbie!

[@Lalec122]

Very few, take the time to can, test and critique...you are a blessing ✌🏼hands down the best video presentation!

[@growandpreserve]

I appreciate that!

[@truegapeach6968]

Thank you for kindly sharing your expertise, sweet friend! I know I’ll do both 😂 You’re a joy to visit and so very appreciated. Bless you, Carter 🫶😘

[@growandpreserve]

Thank you so much, TrueGApeach! I'm so happy to have you here!

[@emmarene7215]

Carter, Thank you so very much for the "chart" for the acid levels! I hadn't seen this and so very helpful! I love your videos and this recipe is so over the top, I just have to make this one! Looks fabulous!

[@growandpreserve]

I bet you'll love this one, Emma! You are most welcome for the chart. I can't tell you how many times I have used it over the years.

[@Lalec122]

Both the mango and pineapple are both wonderful 😋 Ty 🙏🏼🙏🏼🙏🏼

[@deedeemat3991]

this will be my next salsa to make. thanks! and thank you for this brilliant ph value list! didnt even know there was one!

[@growandpreserve]

You're welcome! You'll love this salsa, Dee Dee!

[@stevestewart007]

You make it all look so easy! Thank you.

[@growandpreserve]

Thanks, Eve! This one is very easy. Glad to have you here!

[@marshallsmith2622]

Looks great. I’ll try it. The only thing that drove me nuts is How long does it really take to scrap the ingredients off the wooden platter into the pot to cook it? I wanted take it a dump it for you. Nothing personal just one of those things. Thank you for sharing.

[@jeannamaynard5037]

I definitely want to try both pineapple and mango salsa. ❤

[@growandpreserve]

You can't go wrong with either, Jeanna!

[@donate1sttt]

Fantastic video, I always learn from you.

[@growandpreserve]

Thanks, td! So glad to have you here!

[@maryturner3534]

Thanks so much Carter. You are a wealth of information

[@growandpreserve]

My pleasure, Mary! So happy to have you here!

[@karenm7433]

I like to add a half pint of pineapple salsa to my rice when I make it. It’s perfect to serve with kebobs

[@growandpreserve]

That sounds amazing, Karen!

[@karenpage9383]

Greetings from Georgia, about an hour NW of ATL!!! Both pineapple and mango salsa are on my canning list this summer, but I am not daunted enough by peeling peaches to skip making a peach salsa too! I'm so glad you said something about the spicyness mellowing out because that has deterred me in the past. With a prolific peach tree, I am up for all things peachy!!! I am struggling not to hoard the peach BBQ sauce I canned last summer. I love it so much and yet don't use it as often as I should. I'm hoping this year's peach harvest gives me enough that I it makes them feel less precious. Last year was the first year with enough to can after all the fresh eating and this year the tree is loaded with more fruit than last year's had been... now if I can just keep critters from getting to them before I do!!! I've currently got a countertop laden with zucchini from the garden and tonight's project is Mock Pineapple. Yum!

[@growandpreserve]

Welcome, Karen! You are so lucky to have a peach tree! I am also a Georgia girl (Atlanta), and I do love peaches! But I make a heck of a mess with them! I have a video on peach salsa from last year. Your peach BBQ sauce sounds fantastic! Maybe that one will make its way to my pantry this year. Thanks so much for mentioning it. Good luck with the critters! I'm apparently growing tomatoes, strawberries, blueberries and blackberries just for them! I spent all afternoon today covering any ripening fruit in organza bags. We'll see! Sounds like you have your work cut out for you tonight! Great to have you here!

[@karenpage9383]

@growandpreserve I thought you had said previously about being from ATL! Where are you now? My peach tree is only 3 years old and still small, so I'm hopeful that one day I will have more than I know what to do with and won't mind sharing with the local wildlife. While we're in a subdivision, they are big wooded lots and we're next to greenspace/forest, so lots of different critters come to see what I have in the garden. Honestly, last year we thought it had to be neighbors because so many disappeared literally overnight. We were just saying "those peaches will be *perfect* in a day or two" one evening, and the next day 90% were just GONE. I'm not making that mistake again and we're picking early and letting them ripen in the house where at least I'm related to anyone who would make them disappear overnight. I don't mind peeling peaches but I made the mistake once of buying clingstone peaches in bulk rather than freestone. My hands still hurt thinking about that! Good luck saving your garden from the critters there. Do you suspect bugs, birds, or mammals? Knock on wood, the only bug damage I get here other than tomato hornworms are something that goes after root veggies... still yet to be identified, but definitely bugs, not critters. Actually, that's not entirely true... we get snail and slug damage here and there, and battle cabbage moths occasionally, and some tiny white flying bugs that likes leafy greens, but never does enough damage to matter. But I remembered the slugs because we have yet to get a single strawberry without slug damage. I'm giving up on them until I find a way to get around the slugs.

[@growandpreserve]

@@karenpage9383 I'm in Tennessee now. Clingstone peaches are the worst to process! So hysterical that you thought your neighbors were taking the peaches! I think I have deer, bunnies, chipmunks and birds at my all-you-can-eat backyard buffet!

[@karenpage9383]

@growandpreserve Being in such a wooded area, we have a bunch of deer travel through the woods, but I've yet to see signs of them in the garden. We have 2 dogs, though they are indoor pets they are quite spoiled and get lots of playtime outside. I think it keeps the deer a certain distance from the garden and yard, especially since they can use the greenspace without being contested by pets. I'm actually thinking it was a bear that got the peaches. Seriously, there had to have been 50+ fruit at 7pm, and then only 5 by 9am the next day! I see armadillos all the time, but they wouldn't eat them, especially the fruit still on the tree. We had no other sign of a rodent issue, so I doubt it was that. I can't completely rule out raccoon, but in our 17 years on this property we haven't laid eyes any or seen one on the game or security cameras. Fox, cats, coyote, armadillo, and bear, but no raccoon or opossum. So... bear or neighbors! My hubby put $ on the neighbors and this year we have a camera aimed at the peach tree! LOL I'm usually of the mindset that I'll grow a little extra for the neighborhood critters, but that doesn't apply to my only peach tree or any of my tomatoes! Takes way too many tomatoes to be able to can all the tomato products we use. I grow enough for pizza sauce and some salsa, but there's never enough for ketchup or BBQ sauce, much less just diced or stewed tomatoes. So I make peach BBQ and rhubarb BBQ, but I am hoping this year to be able to buy enough tomatoes in bulk to make more than pizza sauce. There aren't many farmers near me that sell in bulk, but I'm hoping to head into Chattanooga this weekend to hit the big farmers market there and hope to make a connection for bulk produce there. Wish me luck!

[@growandpreserve]

@@karenpage9383 Bears! Egads. Good luck with that. David caught a bunny decapitating one of my pepper plants this morning. Ugh. Hope you find someone great in Chattanooga for bulk produce. I have yet to find anyone here who doesn't charge astronomical prices. When we lived in Atlanta, the Dekalb Farmers' Market was my go-to, although it's more of a grocery store with character than a true farmers' market these days. Great produce, great prices, good bulk sources.

[@suegeorge998]

Think looks really good. I might be trying this soon.

[@growandpreserve]

Thanks, Sue!

[@judyblaise1639]

I want to make both!

[@growandpreserve]

I hope you do, Judy! Keep me posted. So glad to have you here!

[@Lynn_Up_North]

Love your videos Carter. 😊

[@growandpreserve]

Thanks, Lynn!

[@gaylaskates8831]

How do you use this? It sound delish! Corn chips? Tortilla Chips? Any other ways?

[@growandpreserve]

Hey, Gayla! It is one of my favorites! I put it on any type of taco or taco bowl, whether beef, chicken, pork or fish. I love the cool sweetness and crunch against the hot, seasoned meat.

[@donnamullins2089]

Pineapple salsa looks yummy but the Mango may be hard to beat. Thanks for all the hard work. We have and afternoon storm brewing. It's 4pm and 93 degrees. Not a good combination in Texas. Hail potential. We don't need that. Your hair is beautiful today. Thanks for the video.

[@growandpreserve]

Thanks so much, Donna! You're right. The mango salsa is pretty awesome. Stay safe in the storm. I hope you avoid the hail today. Always so good to hear from you!

[@mindysworld7675]

Looks so good❤

[@growandpreserve]

Thanks, Mindy!

[@susansutton403]

Looks delicious. Could you also make it into a smoother salsa?

[@growandpreserve]

I would think so.

[@loricook7670]

I want to make this now! Carter, you will keep me busy with all the good stuff you can! Lol, I need a month off from work. HAHA!

[@growandpreserve]

I know! My work is canning, and I need a month off work just to get everything canned that I want to! Christine has been out of town, but I should get the spoon info from her in the next day or two. I haven't forgotten!

[@loricook7670]

@@growandpreserve I would love to have your job! Maybe one day, when I retire as a social worker. Lol, I did receive that Canning recipe book loving it so far. It would be so fun to have a canning book club and can do something out of it together as a group on youtube. No worries about the spoon. Whenever Christine gets back will be fine.

[@growandpreserve]

@@loricook7670 I love the canning book club idea. Thanks for the food for thought! Christine got back to me this morning. Unfortunately, she said the spoon/spatula came with a long since deceased rice cooker. She kept the spoon because she loves it. Sorry!

[@hildaswindell]

Which Canning cookbook did you use to make the Pineapple salsa. You said it was really a peach salsa recipe. Thank you in advance.

[@growandpreserve]

This is it: amzn.to/42NIF0x . Thanks for being here, Hilda!

[@ModernPioneerHomesteader]

@growandpreserve Did you use vinegar for Mango? I want to do a pineapple Mango Salsa. Thanks.

[@growandpreserve]

I really prefer lime juice with mango. There is a mango chipotle salsa recipe in the All new Ball Book on page 163 that is my updated mango salsa go to.

[@waynehendrix4806]

Interesting salsa. Never heard of pineapple in salsa. Is it good with salmon, asparagus and rice? (I'm back, and trying to ketchup..haha) Bless your home.

[@growandpreserve]

I would think that would be an excellent way to serve this salsa! Great to see you, Wayne!

[@amysizemore5287]

Stupid question. I have a ton of pineapples. I grow them here in Florida. Do you have to boil for 5 minutes before canning. First time and I’d do. Why is that ? Thank you so much for this great video

[@growandpreserve]

Not a dumb question, Amy. I think there are possibly a few reasons. The first would be to make sure the pineapple is heated all the way through for long term safety. Second is more aesthetic. If you cook the pineapple a bit before canning, it will release some of its water, thus you'll have less "float" in the finished jar. Third is a guess. Just as you should blanch many veggies before freezing to stop the enzymes that will continue to break down the veggie, I would expect that, with the bromelain in pineapple, you will get a better end product if it's deactivated with sufficient heating. Hope that helps.

[@amysizemore5287]

@@growandpreserve what’s float ? Sorry new to canning and scared I’m gonna do something wrong. I did 12 jelly jars yesterday and. One didn’t seal. Going to do more today.

[@growandpreserve]

@@amysizemore5287 Float is what we call it when we start with what we think is packed full jar of something, but when it comes out of the canner, all the solids are floating on top of a bunch of liquid.

[@susanchamblee1190]

yummmmmm

[@Elizabeth45840]

❤❤❤

[@daniellewoodward4728]

They look great I am not a big fan of fruit salsas. I have been canning tomatoes all day.

[@growandpreserve]

Kinda jealous you're already canning tomatoes! Are you making salsa or something else?

[@daniellewoodward4728]

I am canning diced tomatoes tomatoes, puréed tomatoes and salsa

[@growandpreserve]

@@daniellewoodward4728 Nice! You will be tired tonight!

[@emcarver8983]

I love all of your videos. Thank you for the ph cheaters list 😆

[@growandpreserve]

Thanks, Em! And you're welcome! Such a handy reference.