i am new to canning, just purchased a bath style canner, i have a garden full of tomatoes, help i do not even know where to start.
dannylang
dannylang
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Process Time at Altitudes of | ||||
Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft |
Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
DaveOmak has you on the right track. Since you are brand new to canning there are a few concepts to check study up on (read here for safe supported general canning info with all of the stuff mentioned below - http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html).
i am new to canning, just purchased a bath style canner, i have a garden full of tomatoes, help i do not even know where to start.
dannylang
Ball has a lot of good recipes and info on their website to follow. It is one of the better online setups to find tested/approved recipes to follow.Ok, so just double checked the Ball complete guide to home canning, which I trust, and could not find a single cold or raw pack salsa. These other guys know way more than me so I would listen to them. When in doubt....
No problem, it is good that you asked. Hopefully your garden is still putting out a ton of veggies so you can replenish what you have to throw out.
WOW fellows thats alot of info, i though that the water bath seal on the jar would keep out, all the bad stuff. i am glad i came to this forum about this before i feed it to my family. i though i could make salsa, just like i have for years right out of the garden and can it, but we always ate it up. this is the first time i tried to can any.
dannylang