 mexican salsa
Thanks Bunches for the quick reply. I have been canning for quite a few years and have it down pretty good (Yes, it must be precise). You are so correct about the ingredients being a huge part of the processing steps. For example I will not process anything with meat products, just too risky for me. I LOVE to process with tomatoes because of their high acid levels. Great for protecting my products. I have tried lots of salsa recipes from folks at my work - BUT - they are extremely reluctant to provide me with the "complete" directions and ingredients.
I have tried it several times, just winging it, but it doesn't seem to turn out like I am expecting and frankly I didn't like them too much. They were either to "Fresh" too much onion, not enough flavor or something else wasn't right. I look at myself as a pretty good cook and "canner", but can not for the life of me figure this one out. I guess I am expecting it to taste similar to the store bought stuff. I don't know. Hope to get a couple good recipes from this site and give them a whirl! Thank You again for the quick reply and great advise. . . .  |