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Salsa on the shelf...

post #1 of 14
Thread Starter 
Debi gave me some good pointers on canning basics, if I can get the hardware this weekend I'll have some pics in progress. I should be able to find what I need at Smart & Final. Wish me luck!
post #2 of 14
Good luck on your efforts!

We'll all be watching and waiting!

post #3 of 14
keep us posted
post #4 of 14
Good luck, I can't wait to see the results!
post #5 of 14
Richoso -

If you don't have a big family there to eat it all up right away - I like to use pints and 1/2 pints for relishes so they stay fresh. The jars wth the rings are easiest to use. Take the rings off after you process them so they don't rust and next year you just need new lids.
post #6 of 14
Anyone need any lids? I have TONS of new in the box ones (over 300 boxes). Check the classifieds here.. biggrin.gif
post #7 of 14
Thread Starter 
Court Jester, I could not find a posting in the classifieds. Is it possible you posted it on another category?
post #8 of 14
You are right. It must have been removed. I will IM you the details.

And my screen name is Az_Redneck PDT_Armataz_01_20.gif
post #9 of 14
Good luck, make sure to label the lids. I always seem to forget and then not sure if it is tomato sauce, spaghetti sauce etc and mark a date on there just in case
post #10 of 14
Thread Starter 
Thanks for the heads-up.
post #11 of 14
Another thing you want to watch - once you are done processing them, you will take them out of the canner to let them cool - don't mess with them. I let mine rest over night before I even move them. You don't want to bump the jars while the sealing process is happening. It is fun to hear the lids "go off" as they seal. You will actually hear a pop from the lid. Once they are completely cooled go ahead and remove your rings like Debi suggested and wipe your jars down before putting them away.

Cant wait to see pics.
post #12 of 14
Hi, Do you still have lids left? If so could you e-mail me with the info. Thanks Steve
post #13 of 14
Good Point Tanya. You can blow the whole sealing process by jiggling the jars and letting air in.

I started a Canning page to help out with some of the things I've done. A few recipes and instructions updated to todays standard recommendations for processing.


Also a separate page on Pickling which IMHO is different than just canning

post #14 of 14
Hey..You back from Smart & Final yet ???? What's the results ? Are we cannin yet ?PDT_Armataz_01_34.gif
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