Acid levels
I just realized that I only used about half the kosher salt and vinegar that I should have in the 17 pints of salsa I canned the other day. I water bathed them 15 mins and they all sealed right away. I’m worried about botulism! Should they be safe with Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude