[CH] Canning Habanero Mango salsa
Nelson, Jim (jnelson@DBSR.com)
Mon, 30 Oct 2000 10:26:29 -0800
Greetings from an active lurker and 3d Annual Red Savina Buy participant
Without raising the B word, has anyone cold pack canned a Habanero Mango
Salsa and lived to tell about it?
I am awash in the usual dire and terse USDA warnings etc about the dangers,
but all of the references to salsa presuppose a tomato base rather than a
mango or papaya fruit base. Nonetheless cilantro, onions and other low acid
veggies are in there along with te Habs and a cup or more of vinegar ( as
many seem to recommend) would defeat the purpose of the exercise. I have
seen some references in the archive to boosting acidity with lemon juice and
my recipe already has lime juice in it that could be increased without too
much flavor disruption.
Our government protectors being of precious little help, I turn to the
follows of the pod for guidance. The weather in the Sacramento Valley is
finally turning cold and wet :( and the Costco price of mango and papaya
remains however briefly low :). Any help on or off line would be
appreciated.
"Never underestimate the capacity of the human mind to resist the
penetration of useful information."
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