Salsa/Sauces - Tomatoville® Gardening Forums

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

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July 28, 2014

#11

Jkinzer4

Tomatovillian™

Join Date: Dec 2013

Location: Illinois

Posts: 14

Quote:

Originally Posted by TomNJ

I always pressure can my salsa. Pressure canning is much safer for salsa recipes that contain a fair amount of low acid vegetables and no vinegar. I am still using up my 2010 vintage (I tend to make more than I eat and I like to keep some reserve in case of a crop failure).

TomNJ/VA

Do you cook salsa before pressure canning? Every recipe I have found says to cook first.

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