|
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.
Marjorie
|
|
|
|
|
|
|
 |
|
RE: Salsa Canning Tip
|
Post 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!
RE: Salsa Canning Tip
|
Post 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.
|
|
|
|
| Login using the form on the top of the page to post feedback if you have registered with ThriftyFun. If you have not yet registered, click here. It's FREE!. If you are not registered you can post feedback as a guest below. Please don't use your email address for your name because spam robots can dredge it from our site. Please do not post your feedback more than ONCE. We need to approve all guest feedback and it may take from minutes to hours for that to happen. |
 |
|
|
|
|
|
|
