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<blockquote data-quote="NodakBuckeye" data-source="post: 42831" data-attributes="member: 714"><p>Yeah the plants hardly ever seem to get on the same page. I used to grow over 100 tomato plants and chilies each. At some point something would synch. Was going to say if anyone is canning salsa, start cooking the tomatos as soon as you cut them, don't cut a bunch then heat. Pectin oxidizes quickly and will lead to a layor of water in the jar and thinner salasa if not heated quickly. Also, adding lemon or lime juice or vinegar is wise if only hot water bath canning, just to make sure the pH is low enough that the clostridium botulinum spores present cannot become active and start making toxin. Someone took tater salad to a church deal this winter back where lived in Ohio. The spuds where home canned incorrectly and a couple dozen who ate it became ill and one lady died from botulism.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 42831, member: 714"] Yeah the plants hardly ever seem to get on the same page. I used to grow over 100 tomato plants and chilies each. At some point something would synch. Was going to say if anyone is canning salsa, start cooking the tomatos as soon as you cut them, don't cut a bunch then heat. Pectin oxidizes quickly and will lead to a layor of water in the jar and thinner salasa if not heated quickly. Also, adding lemon or lime juice or vinegar is wise if only hot water bath canning, just to make sure the pH is low enough that the clostridium botulinum spores present cannot become active and start making toxin. Someone took tater salad to a church deal this winter back where lived in Ohio. The spuds where home canned incorrectly and a couple dozen who ate it became ill and one lady died from botulism. [/QUOTE]
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