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Giving the gift of salsa
Sorry...I messed up the link for the reference. Here it is:
http://www.uga.edu/nchfp/publications/uga/sensational_salsa.pdf
Giving the gift of salsa
I made & canned a bunch of salsa this summer, and every time we open a jar, I am thrilled with the results. I used ">this as a reference:
I used the recipe on page 8. The one caution that seemed to appear everywhere was that the acid level was critical in canning salsa, which means that not every salsa recipe can be canned safely.
But this is canned in just a hot-water bath, which doesn't require expensive equipment - just a big pot and a rack that will fit in the bottom of the pan to elevate the jars some.
I also found that a pair of canning tongs and a wide-mouth funnel were inexpensive but made the job much, much easier.
Cook the Book: 'Baked, New Frontiers in Baking'
Mom used to make pudding cakes from mixes. The cake mix went in the bottom of the pan, then you sprinkled it with a powder and poured hot water over, and in the oven, the layers magically switched places so you had a gooey layer of hot pudding underneath the cake. Haven't had one in ages...don't know if the mixes are still made. But my birthday's coming up...maybe I'll start searching for a real recipe.
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Website: http://www.delishes-delishes.blogspot.com
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I cook as much from scratch as possible. Fresh is best.