I received the following question from frugal friend Angela on Facebook.
Let’s help her out, and share some ideas!
“Do you know about canning salsa? I want to do some canning, and love a fresh salsa recipe. I know it has to be hot, but can I just heat my fresh salsa recipe and can it ‘as is”… or do I need to use a special ‘canning recipe’?”
So… what works for you??
Have you ever tried canning salsa, or do you have any salsa-canning tips??
Leave a comment, and let us know!