George Shirley wrote:
> On 8/22/2012 5:05 PM, zxcvbob wrote:
>> I'm eating salsa that I canned 2 years ago, from a USDA recipe that is
>> similar to yours. I just store them on a shelf in the basement. No
>> refrigeration needed until they are opened.
>>
>> That spaghetti sauce recipe might not be safe for canning, or may need
>> to be processed in a pressure canner. You need to find a tested recipe
>> from an authoritative source, like your county extension office or the
>> Ball Blue Book.
>>
>> Bob
> Was yours canned in a pressure canner Bob, makes all the difference in
> the world? See my post on the subject.
>
> George



No, it's the USDA recipe for salsa, and it specifies BWB. It has lots
of vinegar in it (I always substitute bottled lemon juice for half the
vinegar).

I have made salsa without vinegar and pressure canned it, but it doesn't
taste as good -- it needs the acid for balance as much as it does for
safe canning.

Bob