How do I process homemade salsa?

F

Florence M

New member
I would say process 1/2 to 3/4 of your cooled salsa with short on and off turns, then pour the total together so that you have some chunky bits. You could even add Tabasco Sauce by the drop for a spicy Salsa. Be sure to label it
To store it, pour it into containers with lids or place in zip lock baggies and freeze for future salsa snacking.
 
I would say process 1/2 to 3/4 of your cooled salsa with short on and off turns, then pour the total together so that you have some chunky bits. You could even add Tabasco Sauce by the drop for a spicy Salsa. Be sure to label it
To store it, pour it into containers with lids or place in zip lock baggies and freeze for future salsa snacking.
 
I would say process 1/2 to 3/4 of your cooled salsa with short on and off turns, then pour the total together so that you have some chunky bits. You could even add Tabasco Sauce by the drop for a spicy Salsa. Be sure to label it
To store it, pour it into containers with lids or place in zip lock baggies and freeze for future salsa snacking.
 
I would say process 1/2 to 3/4 of your cooled salsa with short on and off turns, then pour the total together so that you have some chunky bits. You could even add Tabasco Sauce by the drop for a spicy Salsa. Be sure to label it
To store it, pour it into containers with lids or place in zip lock baggies and freeze for future salsa snacking.
 
I made a batch of zuchinni-tomato salsa. How long and how would you process it? Should I use the pressure canner and for how long?
Florence: Your answer doesn't even make sense.
 
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