Comments on: Homemade Salsa

By: Terry

Terry — Sun, 18 Aug 2024 21:06:11 +0000

In reply to Terry. Maybe a ts of vinegar

By: Terry

Terry — Sun, 18 Aug 2024 20:21:38 +0000

Holy vinegar, I followed the directions, I may have to toss it.

By: Renee Wyckoff

Renee Wyckoff — Thu, 24 Jun 2021 16:13:07 +0000

I grow a garden especially to make home made salsa. I usually make it and give most of it away, but I tried canning it once and it cooked down to where almost all you could taste was the tomatoes. (I make ours mild…). Anyway, how do I avoid that? It just seems to cook down…:-(

By: Milisa

Milisa — Fri, 09 Oct 2020 21:22:47 +0000

In reply to Natalie Moore.

Hi Natalie,
I don’t think it’s safe to add fresh herbs and then can it. I think it can grow bacteria and is not recommended. Maybe you could add the cilantro before you serve it.

~ Milisa

By: Natalie Moore

Natalie Moore — Mon, 05 Oct 2020 21:00:48 +0000

Can cilantro be added. I’m from the Texas Hill Country and have had a hard time finding an authentic Tex-Mex salsa recipe for canning. I make a fantastic fresh salsa but it’s not tested for safety for canning.

By: Milisa

Milisa — Sun, 06 Sep 2020 17:57:55 +0000

In reply to Karen.

Hi Karen,
That would work. I also make it with 1/2 of the jalapenos because I don’t like it too spicy.
~ Milisa

By: Karen

Karen — Thu, 06 Aug 2020 15:50:42 +0000

Can you use green pepper and cut back on the hot peppers.

By: Milisa

Milisa — Thu, 30 Jan 2020 00:22:42 +0000

In reply to Heather.

Hi Heather,
4 Pint jars works great.
~ Milisa

By: Heather

Heather — Thu, 30 Jan 2020 00:18:32 +0000

Haw many conning jars do you need?

By: Milisa

Milisa — Wed, 17 Jul 2019 12:21:48 +0000

In reply to Margaret Loveless.

Hi Margaret,
Thanks for stopping by. I remember you. Carolyn is one of the best people I’ve ever known.
XOXO
Milisa