I am newer to canning, and am mostly interested in canning salsa and tomato products. My overall question is, is this Alton brown salsa recipe safe for me to can?> http://www.foodnetwork.com/recipes/alton-brown/salsa-recipe/index.html
We love it fresh and would like to have it year round if possible. I have read that you are supposed to add lemon juice to help the acidity be where it needs to be for safe canning, so also, would this recipe work with the limes as-is? Does the salsa need to be cooked before its canned?
Any personal experience and knowledge in this area would be extremely helpful.
(When I ask if it needs to be cooked, I mean before the water bath process. Some of the canning recipes I have seen say the foods must be cooked (in a pan) before being put into the cans at all.)
We love it fresh and would like to have it year round if possible. I have read that you are supposed to add lemon juice to help the acidity be where it needs to be for safe canning, so also, would this recipe work with the limes as-is? Does the salsa need to be cooked before its canned?
Any personal experience and knowledge in this area would be extremely helpful.
(When I ask if it needs to be cooked, I mean before the water bath process. Some of the canning recipes I have seen say the foods must be cooked (in a pan) before being put into the cans at all.)