fermenting canned salsa?

[framing fowl]

I made a big batch of salsa a couple of weekends ago. I fermented 1/2 gallon and ended up canning the rest due to space in the fridge. Well, the 1/2 gallon is almost gone. Can I open a jar of the canned, add whey, and set it on the counter just like the fresh?

Thanks!

 

[Wifezilla]

SURE!

 

[framing fowl]

Hurray!!! DH is eating it like candy!

 

[Boogity]

Can you guys teach me how to make fermented salsa? Thanks.

 

[framing fowl]

If someone doesn't post more specific directions by tonight, I've got my recipe at home. Basically you make a fresh salsa: onions, peppers, tomatoes, cilantro. Add whey and put in a jar with a tight lid on the counter for 3 days. Pop it in the fridge.

My DH has always hated salsa but when he smelled this, he almost did a man swoon.

 

[Britesea]

I have a question, if I have too much whey leftover from cheese, can I freeze it? And will it still have all the little beasties to ferment salsa or kraut?

 

[framing fowl]

Boogity -Here's the nourishing traditions recipe but modifications are fine. It is very forgiving.

4 chopped & peeled tomatoes
1 bunch green onions
1 gr. pepper
1-2 jalapenos seeded
1 bunch cilantro
2 garlic cloves
4 T whey
1 T sea salt
1/2 c filtered water

Mix all veggies in bowl and pound lightly. Put in quart-sized wide-mouth jar and press down until liquid covers the tomato mix. Top of veggies should be at least 1 inch below rim. Cover tightly and keep at room temp for about 2 days before popping in the fridge.

Britesea -yes you can freeze it!

 

[Wifezilla]

I freeze whey all the time. I still works. The stuff i am using now is from a batch of kefir. I left it out too long and it separated. So i strained it, froze the whey and used the rest like sour cream.

 

[Boogity]

Thanks FF.

 

[Britesea]

thank you FF and WZ; I froze the whey earlier because I didn't want it to go bad, but I didn't know if it would still be useful for fermenting. I will be thawing some today as I harvested my last cabbage yesterday and I want to make some sauerkraut. It only weighs about 1 1/2 pounds... I was thinking about 2 1/2 tsp of salt- does that sound right?