Quote:
Originally Posted by coronabarb
Was answering our state food safety and preservation hotline this morning when the subject of pressure canning salsa came up. I did not find a tested/approved recipe for that...only water bath recipes. (I did not check the Ball Complete Book yet) I would stick to approved recipes for salsa because of the botulism danger...or freeze it. It's one of those low acid things that you really can't make up a recipe and hope you are processing it long enough.
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I am confused by this comment. Why would a pressure canner be less safe than a water bath method? A pressure canner heats to a higher temperature than a water bath. Botulism should never be an issue with a pressure canner, should it? If it is low acid it should be pressure canned anyway, according to the ball book.