Thread: Salsa/Sauces
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Old August 5, 2007   #28
ddsack
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Join Date: Jan 2006
Location: Northern Minnesota - zone 3
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Six pints per recipe isn't all that much -- it seems like a waste to do the final canning process if you will eat it up in a relatively short time -- like two weeks? How long could you store closed jars strictly refrigerated, without the final waterbath/pressure canning step? I have kept opened store salsa in the fridge for several months with no problem, but that might be a bit too long for homemade which has not been at the commercial high temps/pressure. Still, short term refrigeration would be a safety improvement over the open kettle method formerly used by old timers. Any thoughts?
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