M
Mr_Yan
Guest
I have too many tomatoes to eat fresh but not enough to really warrant canning tomatoes. One suggestion was canning salsa. Anyone have a favorite salsa recipe that is tried and true in canning? I do have a pressure canner that I have, as yet, only used as my beer brewing boil kettle.
I have read the one in my old edition of the Blue Book and the ones in the current USDA canning guide and it look lacking and bland as I would read a recipe. My usual fresh salsa is mild in spice/heat but heavy in cilantro, onion, lime, and garlic.
I have read the one in my old edition of the Blue Book and the ones in the current USDA canning guide and it look lacking and bland as I would read a recipe. My usual fresh salsa is mild in spice/heat but heavy in cilantro, onion, lime, and garlic.