I've always just made fresh garden salsa in small batches that never need to get canned. I just bought this hamper with a crap ton of tomatoes and I'd like to make a ton and can it all.
Can I just use the same recipes I've always used and just throw it in a mason jar? Or what's the process is need to follow for long term storage?
by Good-Hawk-3212
1 Comment
I’m pretty good with salsa, but I’m not as good at canning as the people in r/Canning . Luckily we have a bunch of those people In this sub too. Hopefully they can help. But if all else fails that’s a good resource.