Last year I canned salsa, but most of it ended up too vinagery. Does anyone have an idea on how to take away the vinegar taste. I have about 30 pints that I hate to throw out, but my family won't eat it, and I don't blame them!
Instead of re-canning all of those jars, when you get ready to use each one, add a little sugar or lemon or lime juice to it. You can also add corn, black beans or kidney beans and onion to make a chunky salsa. You could also add a can of diced tomoatoes.
add one fourth cup white sugar reboil the pint jar. the sugar should cut down on the vinegar.-plus you might add some hot peppers that is really good it is how i do mine tina
Have you tried adding very small amounts of brown sugar to it? Go at 1/4 teaspoon at a time and taste. The sugar will cut down on the acidic taste of vinegar.
Try baking with it. Add it to meatloaf, some kind of a mexican dish that calls for salsa. Mixed with other things, it should tone down the taste. I have added sugar to the mixture while still cooking to take the vinegar away, but I don't know about after it has been canned. Try a jar by mixing sugar and tomato sauce with it before you throw the whole batch out. (Or maybe can another batch without vinegar and mix two jars together to get the right taste before serving).
Since canned salsa is good for 2 - 3 years, why not make salsa this year and mix one of each jar together when you want salsa in order to dilute last year's batch and make good use of it?
I have also used salsa in pasta recipes...see if you could use some up that way. For example...salsa mixed with macaroni and melted cheese on top.
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