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Series #: PNW 395-S Title: Recetas para el Envasado de Salsas (Salsa Recipes for Canning) Publication date: 7/1/2000 Length: 20 pages Description: Provides suggestions for the types of tomatoes, peppers, tomatillos, and spices to use and how to prepare them. Discusses the importance of adding acid, such as lemon juice or vinegar, to canned salsas. Outlines steps for processing in a boiling water canner, cooling jars, testing for seal, storing, and examining for spoilage. Includes seven salsa recipes. Price: $1.00
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