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recruiterg · November 26, 2013

I made a big, double batch of salsa about 6-8 weeks ago. I left it in my basement fridge in a large pot covered. The salsa still seems fine and I ate some the other day. But, I forgot to pressure can it. We sold our house and I was busy working on other stuff.

My question is as follows:

Should I,

A) Throw the salsa away?

OR

B) take it up to the stove, boil it for 15 minutes, then pressure can it?

As long as I reheat it to boiling, will it be safe to use if I can it? Will boiling & pressure canning kill any problem bacteria/other stuff?

November 26, 2013	#117
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Salsa - Question I made a big, double batch of salsa about 6-8 weeks ago. I left it in my basement fridge in a large pot covered. The salsa still seems fine and I ate some the other day. But, I forgot to pressure can it. We sold our house and I was busy working on other stuff. My question is as follows: Should I, A) Throw the salsa away? OR B) take it up to the stove, boil it for 15 minutes, then pressure can it? As long as I reheat it to boiling, will it be safe to use if I can it? Will boiling & pressure canning kill any problem bacteria/other stuff?