Home-canned salsa? I'm into it. 🍅🫑🌶 As someone who loves cooking and baking from scratch, I'm leaning into learning a new skill: water bath canning! (*Cue grandma jokes*) Follow me on Instagram: / _juliajahns
Enjoyed seeing you learning to can! I've been canning for many years and also teach a culinary class at our high school. Just for your info, not de-bubbbling will not make botulism spores grow. Your salsa is perfectly safe to eat! Happy canning!
Great job on your canning.. the air bubbles won't give you botulism.. but it helps to not have seepage from the jars Forcing the air up from under the lid while in the bath... You'll be fine... Great video...❤
You're getting less because you are using paste tomatoes. Try using slicing tomatoes. Also your jars should be hot when you add the hot ingredients to prevent thermal shock and crack the jars.
I'm not sure I understand. The recipe calls for 9 cups of tomato by volume. Using a paste tomato with less seeds and more flesh wouldn't affect your end volume, just maybe the final consistency
Good job. I want to make salsa this summer too. I was sitting here writting down your recipe and I don't know how many jalapeno, salt, vinegar are you using. You never said.
I recommend finding a safe canning recipe that meets your own criteria! With so much at stake with home preservation, I would never want to steer someone to a recipe they didn’t fully vet themselves. The USDA has a guide to home canning and links to USDA-approved recipes.
Sorry for not sharing the full list of ingredients; I recommend finding a safe canning recipe that meets your own criteria! With so much at stake with home preservation, I would never want to steer someone to a recipe they didn’t fully vet themselves. The USDA has a guide to home canning and links to USDA-approved recipes. Hope you can understand.
As I mention in the video, I don't want this to serve as a tutorial since I am new to canning and would never want to steer someone to a recipe they didn't fully vet themselves. Hope you can understand; I just feel there is a lot at stake with home preservation, and I want others to make sure they feel comfortable with the recipes they use. The USDA has a guide to home canning and links to USDA-approved recipes.
