My last blog post generated a few salsa questions..
Kristi asked…I have a question on the salsa - first of all, could I use Romas that I froze (with the intention of canning more pizza sauce? and secondly, how long will a gallon of the salsa keep in your fridge?
Kristi, I have never made the salsa from frozen tomatoes. The salsa is basically a fresh type salsa. I am thinking that frozen tomatoes would work better in a cooked type of salsa.
As for how long it keeps in the fridge? We eat our salsa up pretty fast, typically. This last summer when I had some extra tomatoes I made two gallons at a time. Some of that salsa sat in the fridge for well over a month and it was just fine. The salsa is fermented (like making cabbage into sauerkraut) and that is what gives it the long shelf life.
Last Question: I have a question on the salsa. Could I substitute anything for the whey?
Well, no, not really.. if you want the fermented salsa. Whey is very easy to get. I have instructions on making sauerkraut on my site and it shows how to get whey from a yogurt: http://www.thefamilyhomestead.com/homemadekraut.htm
I make feta cheese to get my whey.. that too is very easy and you get lots of whey from this. You can freeze the whey too. Plus you get a jar of yummy feta cheese to enjoy as well! Here is the recipe: http://www.thefamilyhomestead.com/easyfetacheese.htm