Canning Salsa Cautions and Reminders

Follow the directions carefully for each recipe.
Use the amounts of each vegetable (peppers, onions, etc.) listed in the recipe.
Add the amount of vinegar or lemon juice listed.
Do not thicken salsas with flour, cornstarch or other starches before canning. If a thicker salsa is desired, add these ingredients after opening.
You may change the amount of spices, if desired.
Do not can salsas that do not follow these or other research-tested processes.
Store canned salsas in the refrigerator (40°F or lower) once opened.
Before opening each jar, look for unsealed, rusty or bulging lids, leaks or any unusual appearance of the food.
Look for any dried streaks or residues on the outside, especially coming from the top of the jar.
Look for rising bubbles or unnatural colors in the contents.
While opening the jar, look for spurting liquid and mold on the food or lid.
Sniff for off-odors.
Do not use canned salsas with any of these problems.
Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage.

Here is a simple and tasty solution. They will be gone in no time. No sure what to do with your bounty.

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