The main principal of 'canning' is to destroy the various bacteria that will cause your food to spoil. By pre-broiling, you have already destroyed some/most/all of the bacteria in question. I am no expert in food-safety, but I cannot imagine how it could harm the process. You could probably reduce the canning time (but I will not suggest that) since you have already 'neutralized' a portion of your enemy before you begin canning. Pre-broiling will just add that wonderful charred flavor that makes salsa 'SALSA'.
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