12 pints Salsa, originally uploaded by Cyndy.

I pressure canned this for many reasons.
The pressure canner is cooler and takes less water, and less energy, plus I don't have to lower the PH with vinegar or lemon juice like I would need to do per USDA guidelines if I water bath canned them. The texture between the two methods is the same. Not fresh, but it will be very welcome during the winter.

posted by Cyndy | link | | |