Quote:
Originally Posted by TomNJ
I always pressure can my salsa. Pressure canning is much safer for salsa recipes that contain a fair amount of low acid vegetables and no vinegar. I am still using up my 2010 vintage (I tend to make more than I eat and I like to keep some reserve in case of a crop failure).
TomNJ/VA
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Do you cook salsa before pressure canning? Every recipe I have found says to cook first.