Re: Holiday Food

Most salsa recipes I've seen have vinegar or lemon juice as one of the ingredients, making it definitely acidic enough to can in a hot water bath.
Cathy
On Sunday, December 28, 2003, at 09:33 AM, james singer wrote:

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


----- 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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Island Jim
Southwest Florida
Zone 10

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