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Canning Salsa - Step by step with Photos

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    #46
    Great tutorial and great recipe. Thanks for sharing

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      #47
      Originally posted by Greenheadless View Post
      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.
      Pickle crisp.

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        #48
        I made 6 pint sized jars yesterday. Can't wait to try them after they sit a few days in the fridge.

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          #49
          Originally posted by scotty View Post
          Pickle crisp.
          Thanks.

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            #50
            Scotty - how long will this recipe keep for? I'm sure we would eat it all before a year but was wondering if you've had some from the above recipe that was 6+ months old?

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              #51
              Originally posted by TexasTumbleweed View Post
              Scotty - how long will this recipe keep for? I'm sure we would eat it all before a year but was wondering if you've had some from the above recipe that was 6+ months old?
              I'm still eating some from last spring, but I only have the HOT kind left. Not many are willing to give it a try. I probably made about 80 qts. in varying heat intensity last year. We gave a bunch away, but kept a lot. As long as the lid hasn't lost it's seal and popped up, it's good. BTW, I store it in an interior walk-in closet.

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                #52
                Thanx for shareing

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                  #53
                  Looks awesome. Gonna need to try this when I get some time.

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                    #54
                    This looks great and definitely will be trying it.

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                      #55
                      Would it hurt anything if I added some cumin, as far as storage goes?

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                        #56
                        Originally posted by STICKIT View Post
                        Would it hurt anything if I added some cumin, as far as storage goes?
                        Nope. As long as you process it in boiling water, it'll be fine.

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                          #57
                          Thank, processing in boiling water now. It tastes great btw, we love the recipe.

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                            #58
                            Looks good Scotty!!

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                              #59
                              will b trying this one tomorrow

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                                #60
                                One of the best salsa recipes I have found. Made a post yesterday in around the campfire I made 31 pints. Half jalapeño and half habanero. Click image for larger version

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