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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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2 Newbie questions
greetings to all from a seasonal lurker... I have 2 questions, if you
please: 1) why do tomato canning recipes call for the tomatoes to be peeled? and B) I have a salsa recipe calling for both peeled tomatoes and unpeeled tomatillos, onion, garlic, jalepenos, cilantro, brown sugar, vinegar, Rose's limejuice, tabasco and the usual dry Mex spices. It's a cooked salsa that I'd like to can. How to can- BWB or pressure? Since I can't find a close recipe to follow, would 20 mins @ 10# psi ( sea level) be adequate? Thanks in advance & regards, Bob |
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