Comments on: Tomato Jalapeño Salsa Canning Recipe

By: Rachel

Rachel — Thu, 26 Sep 2024 12:55:06 +0000

In reply to Sierra Brown. Sierra, 1 teaspoon.

By: Sierra Brown

Sierra Brown — Wed, 25 Sep 2024 15:07:31 +0000

How much canning salt do I use?

By: Rachel

Rachel — Sun, 01 Sep 2024 14:05:37 +0000

In reply to Barb. Barb, I’m so glad you found me through Practical Self Reliance—I love Ashley’s website too! She’s actually an online friend of mine; we were in several blogging groups together back in the day. As for your question, yes, you can absolutely substitute parsley for cilantro in this salsa verde recipe. I know cilantro isn’t everyone’s favorite! You can swap it out with an equal amount of parsley, another herb, or simply leave it out entirely. You can also season with fresh herbs at serving time if you prefer.

By: Barb

Barb — Sun, 01 Sep 2024 11:01:52 +0000

I found you through the “Practical Self-Reliance” website, which I love! I’ve just started canning this year, and hadn’t grown the right tomatoes; perhaps next year I will. Just wondering about whether or not the cilantro could be subbed out for parsley. I love parsley and despise cilantro. I’m sure there are others out there with this same conundrum! Thanks.

In reply to Susie Cain. Susie, The recipe includes 2 cloves of minced garlic. If you want more, add it after opening the jar at serving time.

Comments on: Tomato Jalapeño Salsa Canning Recipe

By: Rachel

By: Sierra Brown

By: Rachel

By: Barb

By: ©Rachel Arsenault