Originally Posted by
MightyThor
I love canning salsa! I've been picking and freezing tomatoes all summer - once everything is done I'll spend a day making salsa. I have four gallon freezer bags full so far and probably another 2 gallons still ripening in the greenhouse.
I took a food preservation class last year and am so paranoid about canning safety (botulism is no joke) so I only use proven recipe sources. That limits my options, but salsa is one place you can play a bit. As long as you keep the ratios the same, you can alter the types of peppers and spices. I've grown some tasty tomatoes this year so I'm looking forward to a big batch of salsa to keep through the winter.