My salsa is fresh at this moment and ready to eat, but I made it for canning.
My recipe says to boil then simmer for 20 minutes then put in the jars. I'm thinking raw pack? Before the HWB instead of simmering.
I love the fresh, but have too much right now and it will go bad. Any opinions?

Tick
I just tried to PM you and you are all filled up! Boy, you are popular!:)

Haven't made salsa in years but I remember using HWB on all of them... seems to me it lasts longer that way. Only thing is I cooked it just a little less than normal so that the HWB didn't over do it! Hope this helps!:D

Thanks again Gunslinger69, I'm thinking now that I might do 1/2 and 1/2. Simmering some and cold pack the other.:rolleyes:

My remainder toms will be ready by morning and I am ready with everything else.

We will see.:)