Canning and Processing Instructions for Salsa
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© 2004 David G. Blackburn
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Technical Guide, If I Can, You Can!™ It
will provide you with simple, step-by-step
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illustrated using photographs.
For canning Salsa use the following techniques:
  1. Canning using hot pack method with 1/2” of headspace as done in Video 3.  
    Note:  When processing it is best to use a small canner and process in small
    batches of 7 pints or half-pints.
  2. Processing with a Water Bath for 15 minutes at 212 degrees.  
  3. For elevations above 1,000 foot level see Altitude Time Adjustments.  
  4. After processing, remove from boiling water and place the jars on a towel,
    separated by 1” to cool naturally as quickly as possible.
  5. Labeling and Storing
Video 3:
Canning Salsa
Watch our free video
to learn how to can
salsa.
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