This is a great how to thread! Thanks for taking the time to explain each step.
Announcement
Collapse
No announcement yet.
Canning Salsa - Step by step with Photos
Collapse
X
-
Originally posted by GR5 View PostA couple years ago we made sausa and I was the pepper getter ready. Gloves are for wimps!!!!! About 2 hours after my hands were like I was holding them in real fire. Nothing would stop them from burning. Called a neighbor and she said milk or milk product. Started with a bowl of milk. Worked great as long as my hands were submerged. Took sour cream and smeared all over hands. Worked great. Took about 5 hours. Never again without gloves
Great recipe Scotty, it's been a long time since I've made some and this is giving me the urge again.Last edited by firecapt186; 07-18-2013, 08:17 PM.
Comment
-
Originally posted by BrennanC9093 View PostThank you for posting this, always wanted to get into canning. what is the shelf life of salsa? pantry vs refrigerator?
I store it inside an interior closet. It's good for months that way. Just don't eat it if the lid has lost its seal and popped up.
Comment
-
Originally posted by scotty View PostI gave a buddy a jar of my last batch. He said it wasn't that hot.
So this is what I used for this batch.
[ATTACH]363360[/ATTACH]
I'm going to make him sign a release.
I think I talked the wife into trying canning.
Thanks for sharing.
Comment
Comment