Great information folks, however, as far as the tomatoes I use they are ONLY from my garden and of the original heirloom type seeds - BECAUSE - I love their acid content and I hate the hybrid types.
Now the real question - Would anyone be able to provide me with a simple salsa recipe that cans well - maybe one that has been tried and turned out pretty well. I will be trying again tomorrow, regardless. I think my problem is the amounts of each ingredient. Like, someone wrote on this site about 3 tomatoes per 1 jalapeno pepper? I don't know and would love to hear from someone with some experience to provide me some guidance.
Thanks to you all for the discussions on safety - MUCH appreciated and I will continue to follow all the rules to ensure safe and delicious canning products. |