On 8/22/2012 6:37 PM, zxcvbob wrote:
> 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
That's also the way I make salsa and my daughter does it the same way
you do, she likes the "bite" of the lemon juice. I agree with pressure
canned salsa, I do tomato sauce in the pressure canner when we have
bumper tomato crops, which is seldom.