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Canning Salsa - Step by step with Photos

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    #31
    Thanks for sharing this recipe and the step by step process for us amateurs. I think I might give it a whirl!

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      #32
      No tomatillo?

      Click image for larger version

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      Awesome stuff!

      We are making some next weekend when Joe comes to town.

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        #33
        Originally posted by Legdog View Post
        No tomatillo?

        [ATTACH]363370[/ATTACH]

        Awesome stuff!

        We are making some next weekend when Joe comes to town.
        Nope, no tomatillos. Everything except the cilantro and the garlic comes from my garden.

        I plan on bringing some to WWA.

        Nice shot, BTW.
        Last edited by scotty; 07-14-2012, 07:27 PM.

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          #34
          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.
          You are one mean feller. I say that in the nicest way.

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            #35
            Originally posted by Joe H View Post
            You are one mean feller. I say that in the nicest way.
            He truly asked for it! Smug and arrogant about it not being that hot.
            He'll get his!

            I tried some. It will burn the hair off your chest!

            Still had great flavor!

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              #36
              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.
              Ooooh it's HOT!

              I just tried it and I'm sweating like a pig! Tongue is on fire! I think it's my best yet!

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                #37
                Thanks for the recipe, Scotty. Btw, a friend dumps a packet of sugar in his salsa at restaurants when it is too hot for him. I tried it and it works. If you want it really hot, you might try leaving out the sugar.

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                  #38
                  thanx alot for sharing we make fresh salsa but never have made enough to can

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                    #39
                    Im definately gonna make some of that

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                      #40
                      Have to try this soon.

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                        #41
                        even i might be able to follow this excellent step-by-step guide! thanks

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                          #42
                          yummy

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                            #43
                            Thanks. I am going to try this Sunday after I finish a batch of Pickles.

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                              #44
                              Did this a month ago and loved it.

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                                #45
                                Question for you canners. I pickled jalepenos last year and they turned out tasting great, the only issue was that they went soggy on me. Any cure for the soggy issue?

                                Thanks in advance.

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