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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September 15, 2011 | #5 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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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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