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I Need a Tie-Breaker

Posted by on Aug. 2, 2012 at 11:58 AM
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So, I'm planning to use my tomatoes and peppers to make and can homemade salsa. The canning book I read didn't specify whether to use a pressure canner or not. But it did have a chapter on what type of method to use for what.

Now, I've got two people telling me yes, I need to use a pressure canner, and 2 people telling me I don't. I really don't want to make anyone sick, so which method do I use?

by on Aug. 2, 2012 at 11:58 AM
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Replies (1-3):
Roisin07
by Cynthia on Aug. 2, 2012 at 12:24 PM

 I don't think the pressure canner is necessary really if you follow all steps! But I prefer to pressure can.

_muffin_
by on Aug. 7, 2012 at 9:02 AM

I make tons of salsa every year and use a regular canner. 

Gypsy60
by on Aug. 18, 2012 at 11:28 AM
I agree it can be done both ways. I don't like pressure cookers myself. The main thing is to always make sure your jars seal. Also look/smell anytime you open anything as an added safety mesure.
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