[CH] Extension agents' salsa
Margaret Lauterbach (melauter@earthlink.net)
Thu, 05 Sep 2002 12:44:31 -0600
Okay, I know County Extension food agents are dietitians, not great
cooks. The dilemma is this: if one is to safely can salsa, one follows the
Extension agent's instructions. Like 3 cups tomatoes, 3 cups peppers (how
about 3 cups of habaneros? You could spot weld the toilet seat), one cup of
onions, etc. A woman bought a bunch of peppers (including habs) at a
farmers market near Fargo, intending to make salsa, and this is the recipe
she has. There's more to the recipe, including vinegar, but IMO those
ratios are way off. What do you do for safe canning? Margaret L