Canning Salsa
#1
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Join Date: Oct 2012
Posts: 6
Canning Salsa
I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!
#4
Be sure to check the official instructions.
http://nchfp.uga.edu/publications/pu...ions_usda.html or the Ball Blue Book
Salsas usually need pressure canning because of the peppers and onions. I can quarts at 10 pounds pressure for 30 minutes, pints for 25 minutes.
I'm not sure if they freeze well, but that might be another option.
http://nchfp.uga.edu/publications/pu...ions_usda.html or the Ball Blue Book
Salsas usually need pressure canning because of the peppers and onions. I can quarts at 10 pounds pressure for 30 minutes, pints for 25 minutes.
I'm not sure if they freeze well, but that might be another option.
#5
I do not use a pressure canner and have never had a problem canning salsa using the hot water bath. Just be sure that each jar seals and store in a dark cool place. Lucky you, having a restaurant recipe. Would you be willing to share?
#7
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Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,435
I'd love to have the recipe for salsa too. I really do not care for the canned Salsas in the stores. Always a twang of something in them that I don't like. Why not try to make my own? At least I will know what is in them.
#9
Member
Join Date: Sep 2011
Posts: 42
Freezing Salsa
I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!
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