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Canning Salsa - Step by step with Photos

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    #76
    Originally posted by scotty View Post
    I gave a buddy a jar of my last batch. He said it wasn't that hot.



    So this is what I used for this batch.

    [ATTACH]363360[/ATTACH]



    I'm going to make him sign a release.

    That looks miserable.... Bet he wont say that batch isnt hot though!

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      #77
      In to try this

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        #78
        I will defintly be trying this very soon. Thanks for the step-by-step!

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          #79
          It's getting close to that time again.

          I only have four quarts left.

          Bump!

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            #80
            Nice, thanks

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              #81
              Originally posted by scotty View Post
              It's getting close to that time again.

              I only have four quarts left.

              Bump!
              I think you need to ship me a couple for quality control purposes. I just want to make sure your recipe is safe and tasty before I invest time in it.





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                #82
                Garden is finally throwing tomato, peppers, onions, green onions, and cilantro.

                About how many jars does the 5 lb of tomato make?

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                  #83
                  [QUO TE=PSD Ryan;8663531]Garden is finally throwing tomato, peppers, onions, green onions, and cilantro.

                  About how many jars does the 5 lb of tomato make?[/QUOTE]


                  I think it's about 12 pints. I always use all the tomatoes that are ripe, and use as many jars as needed.

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                    #84
                    First batch of the year is in the works.

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                      #85
                      Originally posted by scotty View Post

                      First batch of the year is in the works.
                      Those Romas look great Scotty!

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                        #86
                        How long will those keep if stored properly?

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                          #87
                          If I didn't have bible school closing for the kiddos tonight I would come drink a couple cold ones and do some quality control.

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                            #88
                            Originally posted by TUCO View Post
                            Those Romas look great Scotty!

                            They are actually San Marzano tomatoes, James. Related to the Roma, but they get bigger. I think they are sweeter, too.

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                              #89
                              Originally posted by salth2o View Post
                              How long will those keep if stored properly?

                              I have three quarts left from last year. They are the HOT recipe. Not many can take the heat of that batch.

                              I keep them in an interior closet.

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                                #90
                                Originally posted by LemmeOut View Post
                                If I didn't have bible school closing for the kiddos tonight I would come drink a couple cold ones and do some quality control.

                                There will be more batches to come. You can help dice tomatoes. And drink beer.

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