Bumping this thread to ask a question. It's already been asked, but I still have some hesitancy.
I like the taste of canned salsa better if it's not boiled down before canning it. Most every recipe that I've seen says to cook it for a certain amount of time. Is this just a preference thing, or is it really unsafe to not cook it first.
Also, I prefer lime juice to vinegar in salsa. Would one use the same amount of lime juice as the amount of vinegar listed in the recipe? Or more or less?
Thanks in advance!
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