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Re: Holiday Food

Why don't you freeze it?  I don't know what kind of salsa you are making, but 
probably tomato-based.  I make green salsa with tomatillos and freeze it in 
1/2 cup batches - great stuff in the winter.  Even the tomato-based salsa  
should come out better frozen than pressure-cooked.

In a message dated 12/28/2003 6:48:25 PM Eastern Standard Time, 
pulis@mindspring.com writes:

> 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.
> >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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