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Canning Question
"Low Carb Cooking" at Low Carb Diet Support: "I would like to can some salsa (I find my own is the best anyway ) But I have NO idea on how to can anything. I read up on how to can jelly, jam, ...." |
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#1
09-09-2003, 05:09 PM
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  ) But I have NO idea on how to can anything. I read up on how to can jelly, jam, speg. sauce and the such. But was wondering if I am supossed to cook my salsa? Do the whole bring to boil and such. I kinda like chunky, crisp salsa. Any experts out there that can give me some advice?Have no fear, we are here, to support 1lb at a time... 222/215/150 Started Atkins 8/19/2003  |
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#2
09-09-2003, 05:45 PM
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| http://www.cahe.nmsu.edu/pubs/_e/e-323.html I did a Google Search, and the above link takes you to some basic instructions, as well as a few recipes for canning salsa. |
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#3
09-09-2003, 08:20 PM
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| OH thank you!!!! I don't know exactly why I didn't think about using google for this. Thank you for taking the time out of your day to do this! Especially when I should have done it myself! Have no fear, we are here, to support 1lb at a time... 222/215/150 Started Atkins 8/19/2003 |
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#4
09-12-2003, 12:41 PM
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| Hi, I do alot of canning, I use the "Ball blue book" for processing times and recipes, I usually end up modifying them, the recepies that is. but all the directions are in there. As for salsa this year I cooked mine down cause it was too runny, then canned it up. If you like your salsa crispy , however I'm sorry to say it's not gonna happen if you can it , processing makes it soft. Also make sure you follow the directions closely as if you underprocess things you can get food poisening. Maybe the Ball corperation has a website, all I see on the book is ball corperation consumer products division 345 South High st Muncie Indiana 47305-2326 Anyway Have fun and good luck!!!  Jackie |
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#5
09-12-2003, 11:05 PM
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| Thank you! I will do some more research! Have no fear, we are here, to support 1lb at a time... 222/215/150 Started Atkins 8/19/2003 |
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