mrsvtskunk
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hello, my name is rebecca i am vermontskunk802 wife. its so nice to be here looking forward to talking to you all thanks!
yes i am and i am kinda new to it so any advice is very welcome thanks!Hello. Welcome. Your the one makin salsa. Yum Have fun. M
I used to can all the time It's addictive. But don't need that much food I am sure U will do fine.yes i am and i am kinda new to it so any advice is very welcome thanks!
I've never canned salsa, just tomatoes that I would use for salsa. I have canned a wonderful eggplant caponata recipe that I jiggled from Mario Batali and added enough acid (vinegar) to make it safe for canning, though. And that's some DAMN tasty caponata, lemme tell ya, cuz I'm good.Its been awhile easy though ..did just can eight-five jars of tuna,,,nobody needs that much tuna...internet look up mason or ball canning ...I have canned salsa before ninety -five pints ..made them three dif types of heat ...use a chopper works well ...lots of garlic!!! maybe @Seamaiden has some knowledge? I don't have a recipe M
Your so freakin smart Sea!!!!! in all aspects of life ...many Thanks MTake this recipe: and marry it to a canned caponata recipe. I winged it pretty hard, and taste tested it. I can't remember if I pH tested it or not, or what pH it's supposed to be at. I pressure canned the caponata, though, to be safe. Really, IIRC the Batali recipe I simply added more vinegar to achieve a lower pH.
Welcome to the Farm mrsvtskunkhello, my name is rebecca i am vermontskunk802 wife. its so nice to be here looking forward to talking to you all thanks!
Welcome to the Farm mrsvtskunk