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Linnette Goard, Food Safety Specialist, Ohio State University Extension demonstrates how to preserve homemade salsa using a water bath canner.

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11 Comments

  1. Tulsatom Bob says:

    I like the dog in the kitchen. A true testament of a clean and sterile kitchen.

     Caution, remove dog from kitchen before sterilising canning jars.

  2. androshi says:

    hi linnette, can you tell me what is the official ph or what is the proper acid for canning tomatoes? just so i dont make any mistakes. is there a way to test the acid/ph before we can it? than you

  3. you didn't peel the tomatoes…all other recipes say to. Does it make a difference? I hate to blanch and peel tomatoes…if I don't have to I'd love to not.

  4. Wolfie1038 says:

    Does the salsa taste like lemon juice???

  5. jorge meza says:

    First you do not whatsoever listen to a white lady telling you how to make salsa second what you do is ask a Mexican how to prepare a authentic salsa. That is the way to go.

  6. Thank you for the video, but you forgot to wipe the rims of the jars before putting on the lid….have you had any seal failures if you don't wipe the rim or is that just an unnecessary step?

  7. Weird recipe, 6 cups tomatoes to 9 cups peppers n onions? 1.5 cups lemon juice? Whoa

  8. shashakeeleh says:

    Yeah, I don't want that much lemon juice, and wouldn't use but a bit of it. As for the recipe, I'd roast my tomatoes and peppers, etc. Don't forget to take the rings off once they're cooled and don't stack them when storing (w/o rings on).

  9. Eta Burken says:

    If you put a wet paper towel under your cutting board, the cutting board won't slide around while you are cutting foods.

  10. She forgot to wipe the rim with a damp cloth..using water and distilled vinegar..

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