Salsa is a popular condiment enjoyed worldwide for its vibrant flavors and versatility. Making salsa at home allows you to customize the spiciness to suit your taste preferences and ensure freshness.

Optional: Cilantro, cumin, and any other peppers to assist with seasoning, 2 cans tomato paste (12 oz each) can be added for a thicker salsa Supplies: large sauce pot / stock pot (the bigger the ...

Freshly cut-up tomatoes, onions and peppers make delicious salsas to serve over meat and seafood or to eat with tortilla chips. Many people have developed their own “special” salsa recipe using a ...

In the depths of winter, there's nothing like popping open a jar of home-canned salsa for a taste of summer gone by. On a cold, snowy day, the sunny acidity of tomato touched by the warmth of onion ...

If it turned out the salsa had a pH of 4.6 or higher then it would be considered low-acid, and should be canned in a pressure canner. A pH below 4.6 meant that it was indeed an acid food and that the ...

The Oregon State University Extension Service will host a hands-on food preservation workshop Wednesday, Aug. 13, from 9 a.m. to noon at the OSU Extension office in Redmond. Taught by Master Food ...

One of my earliest memories of our move from North Adams to Adams is a row of jars of canned jam in our kitchen. We lived in a brand new apartment on the second floor of the Millhouses, one of the ...

Salsa made from sun-ripened tomatoes just plucked off the plant tastes so delicious that it’s understandable that you want to preserve it to enjoy all year. But if you’re unsure about water-bath ...