Re: Holiday Food

Good grief,
didn't anyone tell you it needed to be more acid? Add vinegar, ascorbic acid
or some such to get the recomended pH, if you don't want to use a more acid
tomato.
----- Original Message -----
From: "Daryl" <pulis@mindspring.com>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 3:39 PM
Subject: Re: [CHAT] Holiday Food


> I'll look forward to seeing it, if you can find it. It was through the
> Extension Service that I learned that mine had too many peppers and onions
> to be safe.
>
> ----- Original Message -----
> From: "james singer" <jsinger@igc.org>
> To: <gardenchat@hort.net>
> Sent: Sunday, December 28, 2003 10:33 AM
> Subject: Re: [CHAT] Holiday Food
>
>
> > I changed computers recently, Daryl, and I don't know where it is
> > exactly. But it was from the was from the California Extension Service.
> > If I can find it, I'll post it.
> >
> >
> >
> > On Sunday, December 28, 2003, at 08:10 AM, Daryl wrote:
> >
> > > 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?
> > >
> > > Daryl
>
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