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Old 12-27-2008, 09:44 AM   #11
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Originally Posted by Neeney View Post
When canning salsa, you don't need to worry about the PH acidic value and you can boiling water bath because the acidity is so high. Read on in the UGA as I listed above and you'll love what you find.
Sorry to disagree, but it is quite the opposite for canning salsa. You have a tomato base that is basically neutral acidic and then one adds lots of low-acidic ingredients to that. Only tested and published recipes for salsa should be canned and, yes, the National Center for Home Food Preservation has some good recipes to use.

canning salsa

Support bacteria. It's the only culture some people have.
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Old 12-29-2008, 07:53 AM   #12
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That's what I meant, McNerd Because the acidity level is so high in salsa, you are able to BWB it. All the approved recipes for canning Salsa include vinegar or lemon/lime juice, which is what brings the acidity level so high to make it safe for the BWB.

There's nothing better than taking tomatoes from your garden or a farmers market and canning it up. Taking out a jar in the dead of winter and enjoying it. That's the beauty of canning. It still tastes so fresh, like you just made it today, yet you've preserved it with no artificial preservatives like store bought. YUM!

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