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    Old 09-05-2014, 07:24 AM
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    Default Canning Salsa

    I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!
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    Old 09-05-2014, 07:27 AM
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    My kids make salsa all the time and can it. My canning book says to process 15 minutes in a hot water bath. (water is boiling, put in jars, bring to boiling again, then start timing) Good luck!
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    Old 09-05-2014, 07:35 AM
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    Thank you for the help...have a great day!
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    Old 09-05-2014, 07:40 AM
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    Be sure to check the official instructions.

    http://nchfp.uga.edu/publications/pu...ions_usda.html or the Ball Blue Book

    Salsas usually need pressure canning because of the peppers and onions. I can quarts at 10 pounds pressure for 30 minutes, pints for 25 minutes.

    I'm not sure if they freeze well, but that might be another option.
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    Old 09-05-2014, 08:47 AM
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    I do not use a pressure canner and have never had a problem canning salsa using the hot water bath. Just be sure that each jar seals and store in a dark cool place. Lucky you, having a restaurant recipe. Would you be willing to share?
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    Old 09-05-2014, 09:13 AM
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    Sure you can. It can process it in a hot water bath or in a pressure canner. Yeah, if you decide to share the recipe, I'd like to have it too!
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    Old 09-05-2014, 10:33 AM
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    I'd love to have the recipe for salsa too. I really do not care for the canned Salsas in the stores. Always a twang of something in them that I don't like. Why not try to make my own? At least I will know what is in them.
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    Old 09-06-2014, 03:06 AM
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    My sister cooks up her salsa and freezes it. I don't can anymore ( not for just one), but I do a lot of freezing for the winter months and it works out just fine. Edie
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    Old 09-06-2014, 05:51 AM
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    vjc
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    Default Freezing Salsa

    Originally Posted by huskerfan
    I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!
    I am pretty sure freezing salsa would make it watery much less taking away the flavor. You best way is to can them like another member stated.
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    Old 09-06-2014, 05:52 AM
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    Would you care to share the recipe?
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