I made some homemade salsa and I heated it on the stove, basically cooked it for a long time. Then I took four large Knorr Jars and put the salsa in them, screwed the lid on, and called that Jarring or Canning. It seems to have come out OK. Now I'm reading about bathing and pressure canning and all that. Seems that it worked ok for me, so should I just keep doing what I'm doing?
Canning or Jarring Salsa Method Question?
- Thread starter TJ F
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