Quote:
Originally Posted by recruiterg
Lurley, two questions.
1) what if lemon juice or citric acid had been added, would you recommend 15 min at 10# pressure?
2) why is pressure canning salsa not recommended? I just pressure canned a batch of salsa.
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1) you don't need to add extra acid if you are going to pressure can, only if you are going to BWB, and even then, I have heard, it's not necessary unless your tomatoes are dead ripe. I always do 20 mins at 10 # pressure minimum, I usually do 30 minutes just because my sauce is very thick and I want to make sure the heat has time to penetrate. Would definitely do 30 if all the low acid ingredients are still added in.
2)I'm
guessing it's a texture thing.
I tried canning salsa before but it turned all watery and squishy. Maybe if I used a really dry paste tomato it would turn out better, and maybe pickle crisp would help. For now, I just make it fresh in season, and buy fresh deli salsa out of season.