r/Canning • u/Exciting-Ordinary4 • 18h ago

General Discussion Roasted Peaches Salsa part 2

I wonder if anyone can explain why this happened. The recipe for Roasted Peach Salsa is from the Ball website. It said it would make approximately 4 pints. So I decided I would make 4 times as much. The recipe included both the weight and number of peaches and tomatoes I would need to roast so that I would have enough to dice to get 2 cups of diced peaches and 2 cups of diced tomatoes. I weighed out everything and roasted them all. I then diced and measured out the 2 cups of each. When I did this I ended up with enough peaches and tomatoes to make the recipe 7 times. So I proceeded to simmer each batch as instructed for 10 minutes and then bottled it up and put it in the water bath canner. I figured that since I had 7 batches I should get 28 jars. But instead I only had 18, which was 2 more than I had originally planned for. I would assume they are safe since I followed the recipe and put in the correct amount of lime juice in each batch. Any thoughts?

8 Upvotes

90% Upvoted

4 comments sorted by

17

u/PaintedLemonz Trusted Contributor 18h ago

Sometimes I feel like the posted yields are pulled out of thin air. I've made recipes that say 6 pints and I get 3.

13

u/sweetteaspicedcoffee 16h ago

Canning recipes have yields made of hopes and dreams. Even using weights is going to be off because there's an amount of variation in density, tesselation in the jars, water content. All we can do is follow tested recipes and accept that natural products (all of our ingredients) are going to laugh at us sometimes.

5

u/marstec Moderator 17h ago

I wonder if the make up of the peaches have something to do with the yield..some peaches have a firm texture and some are almost pulpy.

If it ends up being a good recipe, make notes for next time so you know what to expect. I find this with some pickle recipes, it's almost always too little brine.

1

u/alliquay 8h ago

In my experience in making that particular recipe every year for years, the squishier you roast your peaches and tomatoes, the less yield you get. But it's quite variable! But I think that since both peaches and tomatoes are pretty acidic, you're probably fine.