Re: [CH] Botulism and all that stuff
Linda Reynolds (lr21@cornell.edu)
Thu, 1 Jul 1999 12:27:37 -0500
Tantrika/All,
.......Freezing isn't a bad way to go. I decided to do that when I had to
call my sister in law in Canada after finding out that she canned salsa in
a simple water bath without cooking it first.....yikes, don't kill me sis!
I found that if frozen while fresh, the flavors held, the peppers still
somewhat firm and all of it wasn't as mushy as I thought it would be. Now
I ain't sayin' that there was a lot to freeze because when the garden is
bursting with the stuff, I make bowls of it daily. Some of the tomatoes I
dehydrated for other uses....much cheaper than buying sun dried tomatoes.
BTW, the only 2 kinds of maters I grow and use for everything are Roma and
super 100's or sweet million which are small salad tomatoes.
Looking forward to making salsa from my back yard,
Linda
>So, I guess the best thing to do would be to make salsa and freeze it or
>freeze the extra fresh peppers and tomatoes if you want to use them after
>the season is over? Otherwise just make it in small enough amounts to
>consume it fresh?
>
>Is that what I'm hearing?