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Re: Holiday Food

I used to can my own salsa, but then learned that it was probably not acidic
enough to be safe for canning, except in a pressure canner, which caused it
to separate and turn to mush.
What's your recipe?


----- Original Message ----- 
From: "james singer" <jsinger@igc.org>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 5:55 AM
Subject: Re: [CHAT] Holiday Food

> I make and can my own salsa. When I fix black eyes, I add a half pint
> of home made salsa to the pot. It makes a big difference. I also use
> chicken stock rather than water and the end of the christmas ham rather
> than hocks or jowls.

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