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    Just Dahlia's Avatar
    Just Dahlia Posts: 2,155, Reputation: 445
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    #1

    Jul 30, 2009, 06:01 PM
    Salsa HWB (hot water bath)
    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?
    Just Dahlia's Avatar
    Just Dahlia Posts: 2,155, Reputation: 445
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    #2

    Jul 30, 2009, 06:06 PM
    Tick
    I just tried to PM you and you are all filled up! Boy, you are popular!:)
    Gunslinger69's Avatar
    Gunslinger69 Posts: 7, Reputation: 2
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    #3

    Aug 1, 2009, 09:06 AM
    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
    Just Dahlia's Avatar
    Just Dahlia Posts: 2,155, Reputation: 445
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    #4

    Aug 1, 2009, 02:47 PM
    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.:)
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