What's new
Forums
Members
Resources
Whopper Club
Politics
Pics
Videos
Fishing Reports
Classifieds
Log in
Register
What's new
Search
Members
Resources
Whopper Club
Politics
Menu
Log in
Register
Install the app
Install
Forums
General
Recipes
Salsa
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<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]
Verification
What is the most common fish caught on this site?
Post reply
Recent Posts
Buying gold and silver.
Latest: Maddog
A moment ago
H
The Decline of Devils Lake
Latest: huntemup
Today at 7:49 AM
A.I. Are you Excited?
Latest: Allen
Today at 1:29 AM
Heated jackets
Latest: Maddog
Yesterday at 7:33 PM
N
Sale
2022 Can-Am Defender
Latest: NDwirehair
Yesterday at 7:22 PM
NDSU to the FBS???
Latest: Rowdie
Yesterday at 4:47 PM
Hobby
Latest: 3Roosters
Yesterday at 4:26 PM
Wood Stoves
Latest: FishFinder97
Yesterday at 3:25 PM
I HATE coyotes!!!!
Latest: wslayer
Yesterday at 2:01 PM
Health Care Cost
Latest: Obi-Wan
Yesterday at 10:12 AM
Western ND river ice
Latest: Jiffy
Yesterday at 8:00 AM
Marijuana News Tidbits
Latest: 1bigfokker
Yesterday at 12:12 AM
Concealed carry
Latest: svnmag
Friday at 10:40 PM
Customer service
Latest: jr2280
Friday at 10:17 PM
Catfish anyone?
Latest: svnmag
Friday at 8:15 PM
Generation X
Latest: wslayer
Friday at 5:04 PM
NFL News (Vikings)
Latest: Eatsleeptrap
Friday at 4:47 PM
500,000 acre habitat program
Latest: Obi-Wan
Friday at 9:30 AM
A
Bitcoin
Latest: Auggie
Friday at 6:25 AM
CCI Uppercut JHP ammo?
Latest: svnmag
Thursday at 10:31 PM
Model 12 Winchester
Latest: svnmag
Thursday at 8:29 PM
Outdoor photo request
Latest: Maddog
Thursday at 5:42 PM
ICE Fishing videos
Latest: tikkalover
Thursday at 3:24 PM
Friends of NDA
Forums
General
Recipes
Salsa
Top
Bottom