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1GROVES2 Posts: 10,294
10/5/12 9:57 A

Do not can in anything bigger than pint jars.Sterilize jars,rings,& flats in boiling water. Fill hot jars with very hot (near boiling) salsa. Wipe off outside of jars, espcially the where the lids go. Place hot flats on top and screw on rings. Place in canner that has boiling water and process for 20 min. Remove and let cool in room temp. You should hear popping as the jars seal.
Some people skip the boiling water bath part as jars will seal before then, but to be extra safe I always orocess for 20 min.
Good luck!
:)

"Create in me a pure heart,O God,
and renew a steadfast spirit within me..."
--Psalm 51:10--
TISTEN23 SparkPoints: (26,284)
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10/1/12 2:38 P

I am getting ready to make a bunch of batches of salsa. I want some now, and want to save some for later. How do i make it safe for storage?

~*~*Kristen*~*~
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