Made my first batch of Salsa Roja from the “All New Ball Book of Canning and Preserving” last night! I’ll admit I made a minor variation in that instead of baking the tomatoes, onions, and garlic I smoked them on my pellet grill at the recommended time and temp per the recipe. From all I read I think that should be fine as I otherwise followed the recipe but please let me know what you think! I’m gong to check the seal on them once o get home from work as I got done around 10:30 with them.
by cakpls
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