[CH] Extension agents' salsa

Margaret Lauterbach (melauter@earthlink.net)
Thu, 05 Sep 2002 12:44:31 -0600

Okay, I know County Extension food agents are dietitians, not great 
cooks.  The dilemma is this: if one is to safely can salsa, one follows the 
Extension agent's instructions.  Like 3 cups tomatoes, 3 cups peppers (how 
about 3 cups of habaneros? You could spot weld the toilet seat), one cup of 
onions, etc.  A woman bought a bunch of peppers (including habs) at a 
farmers market near Fargo, intending to make salsa, and this is the recipe 
she has.  There's more to the recipe, including vinegar, but IMO those 
ratios are way off.  What do you do for safe canning?  Margaret L