Re: [CH] canning salsa

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Dave,
I personally like the fresh stuff better but I finally have more tomatoes
and peppers than I think I can eat before they will go bad, so I am going to
use the water bath process for all I can't eat in a few days.

I figure I'll go with the fresh lime juice and learn from my trials and
errors. I may also make a batch of your Salsa Fresca. It sounds downright
tasty!

Thanks!
Michelle in KC



on 9/4/04 3:49 PM, Dave Drum (Uncle Dirty Dave) at xrated@ameritech.net
wrote:

> I don't see why not. All are acidic. Are you cooking the salsa in a
> water bath process? Or just jarring it and depending on natural chemical
> interaction to kill the creepy-crawlies?

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