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canninng the great salsa

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canninng the great salsa

cen | Jul 12, 2007 04:56 AM

Awhile back, a homemade version of Papalote's great salsa was circulating around Chow. I'm wondering if it's safe to can the recipe. I'm thinking of trying it with fresh romas this summer, but I think using canned fire-roasted would work equally well. What do you think home canners-- enough acid in this recipe to can it safely without a pressure cooker? Would freezing be an option? Here's the recipe again-- http://www.chow.com/recipes/10646. Thanks!

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