Quote:
Originally Posted by Grislygus
Why the hell would you can homemade salsa rather than serve it immediately? That's like making up a batch of chile con queso, pouring it into empty preserves jars and trying to store it in the cupboard
I'm honestly not trying to be a dick here, I'm befuddled
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my mom makes seriously excellent canned (jarred? it's in jars) salsa and i've never gotten botulism from it
i'd go almost so far as to say it's better than any fresh salsa i've ever had, too