Salsa Canning Tip
I got this tip from a neighbor. Instead of cooking my homemade salsa for canning on top of the stove, and having the tomatoes cook to a liquid, I put the mixture into my roasting pan and baked it in my oven for 4-5 hours, stirring every hour. I baked it at 350 degrees. The tomatoes stayed a little chunky, the sauce tasted and looked just like store bought, and didn't turn into a mushy mess.
By Marjorie
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By (Guest Post)
08/01/2005
i have made hot pepper butter...delicious...but never salsa, so i am new to canning it! i am starting from scratch here...literally!
By Mels from Canada (Guest Post)
01/04/2005
Do you blanche your tomatoes first? I do mine on the stove but find I have too much liquid and would like it thicker. Haven't found a way other than draining off to correct it.
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08/01/2005
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