Canning Salsa in the Instant Pot Max
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- Опубліковано 2 жов 2024
- Salsa can be tricky to can safely if you want to use your own recipe. This video tells you how to do it!
Note: I forgot to mention that the only thing I added to the salsa off camera was another teaspoon of salt. The amount of heat with two jalapeños was perfect for our taste!
Note: Sadly, the Instant Pot Max is no longer available.
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![Canning a Year’s Worth of Salsa Using a Pressure Canner [With Detailed Instructions]](/img/n.gif)
Hello Jim and Pam. I'm the canner that watches you and and many others before I purchased anything. Now I have been water bath, steam canning and dehydrating. I went to school first, then I practiced what I've learned. I continue to learn because of all the teachers that bless us with their knowledge.
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I am a single dad with two children. I purchased the IP Canner version when it first came out and found out later it wasn't tested so not recommended for high-pressure canning. I didn't have your gadget so had to test everything either visually or open a jar (after removing it from the canner) and manually measure the temperature at the center of the food. Like using the probe, this reduced my processed food by one can by it provided the data I needed to feel safe.
I want to thank you for verifying that I was on track using the IP to high pressure can with. Our IP has paid for itself over and over by saving us money. We don't have a lot of room to store cans so small batches work best for us.
I love your videos and have watched them over and over. Thank you for all your effort in making them.
I've been using my insta pot max for a year and I love it. It's just the two of us and by putting it on twice a day in canning season I can 8 jars a day-40 jars a week usually. Then I also use it for pressure cooking beets for supper or a marinated pork tenderloin ( 4 mins) slow release. Thinking of getting another one too.
I remember my Grandmother canning and pickling all summer and into early autumn. I miss her with all my heart.
I’m so happy I found your channel. You make science, which is not my thing, understandable! I’m so excited to think that I could have a greater understanding of the science of Canning. Deep gratitude ❤️🙏❤️
Welcome aboard! Your words are music to my ears. My whole career has been devoted to making science easy for people to understand! Thank you.
I'm a chemist. Laying out the pH scale like that is brilliant! Thank you, Pam, for another great video!
You are such a great instructor. I could have only been so lucky to have had an exceptional professor during my studies.
Wow, thank you! Jim
WOW You're a Fabulous Teacher ♥️♥️💯 And I love your Canning skills
Thank you so much! And thanks for watching.l
Great recipe with wonderful tips!
I am the person who needs the "why" along with the "must do" and you have explained this, for me, perfectly.
Thank you. I am just like you in that way. I have to know the "why" as well.
Love learning from you. I have never learnt well from reading a book, so this is awesome. Thank you so much for your love of teaching and sharing.
You are so welcome! We are pleased that our videos are contributing to your learning!
This is awesome information, I just received my instant pot max a week ago. Videos like this make me feel very confident in using it. Thank you for doing the research.
Glad it was helpful!
I just received mine on Friday. I bought it because of her previous informative video.
I just received my Instant Pot MAX. I bought it because I felt safe after watching Rose Red Homestead videos on the Instant Pot MAX. I've never canned anything before, but I look forward to canning food for humans and for my dog.
Written: 12/24/2021
Using my Max to can salsa from my garden!
I really appreciate your classes! I enjoy the science so much! Of course....Another wonderful recipe! Thank You!
You are so welcome!
Love the video! When talking about the pH, below 4.6 is low pH which means higher acidity not low acid. That may have been a little confusing in the video because vinegar and lemon juice are high acid not low acid. I think you may have said low acid when you meant low pH. I really liked how you lined up the visual and the pH meter tip and cute story. Well done!!!
I will look at the video to double check what I said and post a correction if necessary. Thanks.
@@RoseRedHomestead I was confused with that too. Thank you.
@@RoseRedHomestead I agree that this is very confusing. Several times you say that that items lower on the pH scale are "low acid" foods, which would not be how we understand them in relation to canning.
Thank you so much for all the hard work you do to make these videos!
Dear precious Lady with a Gaget,
I come to you as my new pillar of “how to do it right”, knowing my humanness all too well. As I too was confused by your “low acid” comment when I think you meant, low PH, would you kindly republish this valuable content using more defined words for people like me? I love your work and I’m excited about the book published with your sweet sister.
I believe there’s a pause, which means in written form she would have said, “low, acid”. Meaning low is an acid. We don’t call things low or high in science, it’s strong acid or weak acid, strong base or weak base…. She’s not saying that it’s a low acid or high acid.
You are one amazing teacher...I have never had this explained so well. Thank you for giving me the confidence to do this!
I love making my own salsa with fresh tomatoes in the summer. The only problem? It doesn’t last long enough! Jut ordered my first canner and can’t wait to make jars of salsa to last many months!
Thank you!
Thank you so very much for all the time you put into this for those of us who are new at it. You told me a few weeks ago when I was looking into buying a canner, that the Presto would be good. I hadn't bought one yet and the last few days I have been looking into the IP Max, because I LOVE my IP and use it all the time. So I decided to get the Max and start here for being a newbie
So did I! I got an IPMax when I saw the demonstration. This chanel has taught me everything i didn't know about canning. In these though times. Pam is helping a lot of people. God bless her!
Just ordered one of these gadgets. Hoping for a small successful garden. You are such an excellent teacher in your videos. Thank you for sharing your knowledge.
Miss Pam, I have to know are you a Science teacher???? You are a Fabulous Science teacher if you are not officially a Science teacher!!!! Love your channel!!!
Yes, you are right. I have taught elementary, middle school, high school and college level. I'm glad it shows! I love science.
Tip: Be sure to calibrate the pH meter before using. I just calibrated one tonight that I bought months ago, and afterwards it was showing vinegar as pH 12.5. That's a defective meter!
Wow! Yes, good point. I tested it against known pH levels and it was right on the money.
How do you calibrate it.
@@ameliapalmer4327 You have to follow the directions for whichever meter you buy. Mine came with 3 solutions and a set of directions. But the meter turned out to be defective when it would not calibrate correctly.
Wonderful storytelling...............I love the comparison. I'm definitely driver number three. I look forward to all of your videos. It's always a learning process.
Awesome! Thank you!
I absolutely love and appreciate this video. Thank you for taking the time in this extremely educational canning video.
Our pleasure! We are so glad the information was useful for you.
The more we are taught the why of canning instead of only how, we become more proficient in the safety of it all. What a terrific demonstration and explanation. I think with your simplicity a 4th or 5th grader could consistently produce safely canned goods. This was awesome. Plus you do some terrific everyday recipes a lot of times. I want to do the ghee but haven't had time yet Thanks a million to you Pam and Jim, too. Jesus bless.
Sandra: Pam wants each of her videos to be as clear and as safe as possible for the canner and the those for whom they provide meals. Thank you for watching our channel. Jim
Awesome!! Thank you so much.
You are such a great teacher!
It is possible to stack them, but we live in an earthquake zone, so I put them back in the original boxes then stack the boxes.
Thank you thank you thank you. I make kombucha and I have one of those pH meters. And I am a nurse and very used to science and chemistry. So I really really like the way you think. And now I can make my own recipe without having to stand here measuring dots for dot. Maybe leaving out something that I really want in there. And testing the pH to be sure that it’s fine. Of course I will only use tested ingredients. But I’ve been frustrated in the past when I find a recipe that has the balance of tomato and onion that I want but it doesn’t have garlic. Or it has garlic but it’s missing something else. So now I can put them together and just make sure their acidified enough. In fact I like your recipe a lot. LOL Freedom! 🤗.
You have described my frustration as well! Glad we both have that freedom now!
Wow! What great lesson, professor! Amazing how you give us the knowledge to know how we can make choices. Thank you!
I love your analogy.
Excellent class A+. Thank you. You just explain this soo good that my old brain can still get it. I am a water bath canner. I can mostly stew tomatoes and chicken / beef broth. Some low sugar jams recently. I want to do more but am little leary. Your classes are awesome. Between canning and dehydrating I am becoming an urban homesteader. 😂🤣🙏👍❤️
Love that! Way to go!
I just gave away my old Instpot and bought a Max because of your video. Instapot should pay you to promote their product . thanks so much. Looking forward to canning my bumper crop of tomatoes.
Thank you! We decided before we started our channel not to accept sponsors or make any money on products or equipment. We want this information to be completely free of any burdens for anyone. But thank you for expressing that!
Pam, I love your videos. It's SO refreshing to see videos being done by someone who actually knows what they're talking about. The one flaw I noticed in this video is that throughout the video you were referring to the foods on the low end of the ph scale as the low acid foods. Things like lemons and vinegar. They are actually the highest acid foods in your demo. It's obvious you know that as it's reflected in what you're doing. I suspect you were saying low acid when you meant to say low ph.
Yes, you are correct. I did misspeak. We are making a new video on pH next week that will correct that little error. You and one one other person were sharp enough to notice that! Thank you. I need to go back and add a note to the description to correct that.
Great video! Our daughter is a biochem undergrad at UW and said this video and the previous on pressure canning with instant pot is the best lab she’s had in many months😂. Thank you for keeping us informed on canning safely. It can be tricky for new comers.
Glad it was helpful! And give my best to your daughter!
Agree
Thank You Pam!
I'm curious - have you checked the pH level of the salsa after processing? Thinking about how temperature might affect pH?
Funny you should ask. I was curious as well and tested that same batch shown in the video, and it was still the same. Great question.
wow thank you. I am just learning to bottle as we have a large vege garden. Your video was so very helpful!
I have so much respect for the pioneer women.
Me too!
Thinking about to start canning and found your channel. So usefull ; thank you to explain everything so clear.
Excellent! We do have an online water bath canning class for beginners if you want to check it out. Register for Water Bath Canning Basic course here: pamela-s-school-2c5c.thinkific.com/courses/waterbathcanningbasics
Of course I had to watch again!!! Love it as always and I love EVERY video you share!
Yay! Thank you!
Everybody I give some of this too rave over it. I am so happy. Can't make enough of it. "Hey, do you have any more of that salsa."🤣
Love your story!!! I subscribed to your channel!!!!
Thanks for subbing! We are glad to have you along on our adventures.
You are such a great teacher! As a visual learner, I find your demonstrations and explanations easy to understand. And, your story at the beginning was perfect for this lesson. Thanks for all the time, effort, and preparation that you take to make these videos. I'm learning as fast as I can! ~ Lisa
You are so welcome!
I never understood this, thank you, thank you, You brought this together for me.
You are so very welcome--your comment was music to my ears. I am so glad what we presented was understandable.
I just found you the other day... I came looking for a way of canning my mom's chicken stew (I've never canned a thing in my life) and I found a wonderful professor! This is the third video of yours I see, and I love how you integrate science with cooking/canning. I do have one question in regards to today's video... I understand the whole Ph range on deciding whether to water bath (I think that's the term lol) or pressure can... however, in this case, what would be the danger, if any, in pressure canning the salsa as if it had a high Ph? Thanks in advance.
That is certainly an option. Some folks don't like to pressure can the salsa because they say it overcooks it. But I do know some people who do it anyway.
Thx for explaining why to let pressure pots cool down naturally..... did not know.... did not read that anywhere
You are very welcome.
Am I understanding correctly , if the ph level were high could you just pressure can instead of water bath can? Or is it a must to bring the ph down and only water bath can because its tomatoes? still learning over here.
I assume we are talking salsa here. Yes, if the pH of your salsa was 4.6 or higher, you could indeed pressure can it instead of acidifying the salsa to a safe level to water bath can.s. Great question!
@@RoseRedHomestead Yes i was referring to salsa. Thank you . I appreciate your style of teaching. Your videos are very helpful.
Thanks! Love the added tool you mentioned (ph meter) to ensure proper canning safety and how you demonstrated the scale with the food, etc on your countertop. You truly are given this wannabe canner some great tips & knowledge so again thank you!! Take care and God Bless!!!
❤️✝️✝️✝️❤️
Glad it was useful information for you. Soon you will no longer be a wannabe, but a willbe!
I tried to research buying my own ph meter, but was confused about all of the controversy regarding accuracy and needing to understand chemistry better to really use it. Is there a particular one you recommend? Thx
I Love your story or parable of the wagon drivers!!!!!
Thank you!
Thank you for going to the trouble! Really appreciate you! 💞
Thank you--our pleasure.
Wow!!! Very informative! I didn't know that. First time hearing how it works. This is very important. I made some but now I'm wondering if I could use a meter afterwards . thank you so much for your knowledge.
You are so welcome
very interesting, as usual. I appreciate your eye for detail and need to be data driven. As an experience canner, it is always nice to learn new info and shows me to keep an open mind. ☮
Thanks for sharing!
Thank you Rose Red. I love when you do experiments with the data logger. I have been using the instant pot max for canning for about 5 months now, and I tell ya, it's quite a learning curve. I've almost got it all figured out with plenty of help from you. My biggest problem was syphoning. I rarely if ever now have it set on quick release. I find that just sucks the juice right out of the jars. So I let it finish Au naturale. Takes longer, but no syphoning. small sacrifices.
I look forward to doing salsa now. Thank you! Peace and love from Canada!!
Yes, and that natural release is critical for having adequate kill time to ensure that you are in the safety zone.
@@RoseRedHomestead I know this is an old video, but I hope you see this and reply. I watched the video a few times because I was confused. In the video you show you use the third option, quick release, for salsa since you are mimicking water bath, not pressure canning. But this response now makes me think I should use natural release. Should I always use natural release? Or should I use NR for pressure canning and QR for water bath?
Dear Pam, You are definitely in your element! This information was so well done that I would love to make this mandatory viewing for every newbie canner I meet! Well done Professor! So much good solid scientifically-based facts and material! (I'm a semi-retired MS MedTech with a BS in Chem-Bio.) As a long time canner, I've always said if you're not watching the pH and the temperature of the food, you can't process food safely and properly! YES! You just proved me right! My husband (a Clinical Pharmacist,) who upon occasions gets iffy on my canned goods also watched this tonight and went, "Ahem, could you ask Pam where she got that cute little temperature probe? It will be worth the cost!" Pam, I could just hug you! Thank you and Jim so much!
Mary--you made my day! Thank you for your kind comments. I posted the information for the data logger under the video we made a couple of weeks ago--here is the link. But I can warn you that it is pretty pricey! ua-cam.com/video/NXoT-6m-frw/v-deo.html
Very interesting. So glad I watched this.
Thanks soo much.
Great explanation. Your videos are so informative.
I’m confused. Doesn’t water bath need water covering jar? Or is this actually steam canning? After seeing your earlier video reviewing the Max, I ordered it as my birthday gift and it will be here in about 3 days. Yay!
I could have explained what I did in this video a little better and you would not be confused--my bad! Yes, with regular water bath canning, the jars must be submerged. I used my Max on the low pressure setting, so it was a substitute for water bath processing using the steam generated inside the pot at low pressure. I am excited for your birthday gift--that is so great!
Ooh, do my own recipe? Awesome! 🤩 I figured that all I had to worry about was that 5% acid content, but as a canning newbie I wasn't going to chance it. But on your advice I will definitely try my own salsa recipe!
Many Thanks Pam!! 👌👏❤️
That sounds great. Let us know the results. Jim
I just cracked open my 'Ball Book of Canning and Preserving' and put it down after 5min of reading because it's a bit overwhelming. After watching this tutorial I am AMAZED at how wonderfully you have broken down the 'PH' business. My mind is blown and how clear and concise your explanation is and yet comforting and funny you are at the same time. Instant subscriber!!!! Tha k you sooooo much! Thanks to you, I will be sure to continue to refer to my book and stay interested in canning!!🤯🤗
U r wonderful teacher, a true Rockstar!!!🐾💕
Thank you! 😃
You are the best teacher 😍 thank you for explaining everything so well.
Yay. So I can use my ph meter and use my max for water bath and pressure canning. Science is great and so are you!
I really enjoy your videos! Thank you!
You are welcome.
I am so grateful for this Chanel, I want to start learning water bath and canning . I’ve never done this before , I understood almost everything except the venting part of video , I have everything you have used . If I am 827 above sea level do I vent the insta pot?
The Max does the venting automatically.
Thank you so much!
so I want to pressure can a USDA tested peach salsa recipe in the IP Max. the dreictions they give are for water bath canning. Could i simply low pressure can that recipe for 20 min (the recommend time) instead of the water bath?
That is how I do water bath in the Max!
Please adopt me...
Amazing..truly impressed and learned so so much.
LOL! What a lovely compliment. Thank you.
Hi Pam, thank you for the diligence in your videos. I suspect you want to clarify your High acid side vs Low acid sides. The pH scale is such that lower pH is not low acid, but higher acidity, there being an inverse relationship between acidity & pH. A higher number of Hydrogen ions = a lower pH= higher acidity= safe for water bath canning. Similarly, on the opposite side of your (correctly placed) barrier at 4.6 , the pH continues higher, the acidity becomes lower & more basic = pressure can. So, in our example the Vinegar has a lower pH but higher acidity (would be the “hi acid” side) and our Tomatillos have a higher pH number but “lower acid” ,I.e.less acidity. Hopefully this is a clarification...give the video another listen.. Thanks again!
Noted.
Very Welcome ! You know, something might be worrying me a little; altho it’s been decades since really thinking about this .. could I send you an email?
OMG! Wish you were my teacher when I was younger. The school systems could sure use someone like you to break down science in such an understanding way. So appreciate all your hard work. Keep it coming. I see so many people doing things that are so dangerous. Hopefully they are watching and learning!
I will try to be nice because you taught me so much :) To me, you talk backwards. When someone has a stroke and someone says they are like a vegetable, they are not active. When you say botulism is "vegetative" and then say the opposite, that it is "active", that to me is not a vegetative state, but an active state.
On the PH scale under 7 is acidic and over 7 is alkaline, but somehow you seem to say it backwards. Anyway,I know what you mean, but you must make a mean scramble eggs lol.
👍
Good info.👍
Glad it was helpful! Thanks for watching.
I ordered the USDA Canning book thanks to you. ❤
Excellent! That is a good move.
If you put sugar in the mixture wil that lower the accid? So will it go up from 2 to 3 or 4?
Sugar should not change the pH much at all. The USDA recipes suggest adding a little sugar to cut the taste of the vinegar or lemon juice used to acidify the salsa. Great question!
@@RoseRedHomestead thank you for your answer
you did 20 minutes because you’re at 5,000ft elevation
how long would i have to do for 600ft elevation
THANK YOU! 😊
I am knew to canning and I understand where you’re coming from. Here’s my question. I like a lot more jalapeños and cilantro in my salsa so if it doesn’t reach the right pH can I just pressure can it to be safe and if so, do I have to follow a specific recipe or because I’m pressure canning it. Is it safe?
I just recently purchased a presto pressure canner. If you didn’t get the right pH on your recipe in this video, could you have just pressure candid and be done with it and it would still be safe.
I would like the answer to that question as well, I would like many more onions...
You have your low acid and high acid reversed. Low ph number = High acid. As the number rises and nears “neutral” ( high ph number ) means low acid . So high ph number = low acid. Add high acid (vinegar/lemon/lime) to a low acid product ( tomatoes/onion/pepper) to raise their acidity.
Yes, I corrected that error in the description shortly after we published this video. I am very familiar with pH and what is high and low acid, now if I could just get my tongue to cooperate! LOL. Thanks.
Love, love, love your teaching. Wonderful explanation. I truly appreciate you sharing this.
You are so welcome.
I was going to say this exact thing!! Yes! I love your way of teaching and thank you so much! 🤗❤🙏
I really appreciate your evaluations. With your superior intelligence and rigorous analysis and testing of procedures, make me feel like I am in college, and learning some very important information. I would watch any of your videos regarding safety and proper process of canning
Thank you very much! I appreciate your kind comments!
Boy you certainly make science fun! I always learn and enjoy your videos!!
Glad to hear it! That makes my day! Thank you.
That was amazing. Why don’t they sell litmus papers or the ph reader by the canning supplies? You are a Master Canner extraordinaire! I do have a question and I hope you can help me understand. When you are testing for ph, you are testing the liquid in the pot but not necessarily the solids in the pot (eg the pepper). Is that okay?
That is really a good point! You do test the liquid for pH and not the solids. And, you test after everything is cooked. Great question! The cooked peppers have given up their juices to the liquid in the pot and that is why you wait until everything is cooked through.
Thank you for that! Would you also use that same method for just canning tomatoes with bottles lemon juice in it?
Yes, you could also do that. If we get a good crop of tomatoes this season I am going to do some videos on tomatoes.
I read some not so favorable reviews on this Max. Not just for canning. Do you liked it? I would take your word for it. Love the story. I read you are a professor. I can tell, very good one I bet. Thanks
Can you use your own recipe and just pressure can instead of water bath canning? My recipe uses lime juice. No vinegar and (store bought) canned tomatoes
Yes, that would work.
Is there any reason why you wouldnt just pressure can everything?...its the same amount of work either way.
That's what I thought, and that's why I was looking through the comments. Why worried with water bath canning when you can just pressure can the salsa. I would like to have a reply to this also. Even with the pH at the correct level why not just pressure can the salsa. There is so little information out when you search about canning salsa and pressure canning all of the search results go back to water bath canning
I love your explanation of the acid scale and demonstration of it. What I do not agree with is Pressure canning in the instapots even if they say they are safe for canning. They are not. They do not get to a high enough pressure nor maintain that pressure for the time needed. More to Life did quite a informative fully researched video on it. What's been tested and what's not been tested and the results. I just would NOT risk it. Water bath canning, yes because anything can be used for water bathing but NEVER for pressure canning.
Thanks for your comments. If you have not watched our video on pressure canning in the InstantPot Max, you may want to see the testing we did, which refutes your comments. The only way to really test pressure is to track the temperature of the food inside the jars during processing. If a pot does not apply enough pressure, it will not reach the thermal death temperature needed to kill botulinum spores. Not only did the IP Max get the food inside the jars up to the proper temperature but it maintained that temperature well beyond the time needed to kill all botulinum spores in every one of our test batches with three different foods. And we live at 5000 feet, which is higher in elevation than the tests USU performed on three other pots that did not pass their tests. But they did not test the InstantPot Max. I presented that information so people could decide for themselves and make no recommendation what anyone else should do. If you chose not to risk it, that is fine for you.
I purchased an Instantpot MAX after watching your earlier video. I already have a pressure canner but I was interested in the IP Max’s ability to use for small batch canning. I have used it for canning garbanzo beans and green beans. Each batch had one failed seal. Also one jar, ratchet batch was not boiling after I took them out of the canner. I really want to use the IP Max but I’m concerned that there is a problem. It says that the temp is getting high enough but I don’t have a thermometer like you have to prove it to me. Do you have any advice?
That does sound a bit troubling. I had one batch where the temperature in the pot fell below the safe zone and it shut down. I had to restart the batch, but that is a safety feature which I appreciate. Not one of my jars in over 10 batches so far has failed to seal. Keep a close watch and if that continues, I would consider taking it back and getting another one or a refund.
@@RoseRedHomestead I think that is what I’ll do! Thank you!!
Fantastic video! This just blows me away. Not only are you teaching me about the ph factors but also more useful functions for my IP Max. You are so appreciated. Thank you
You're very welcome! Thank you for your kind words.
It seems like steam canning would be more full proof since Insta pot max could have a pressure sensor that could go bad.
Please read the USDA Complete Guide for Home Canning, Guide 3 regarding tomatoes and tomato products. Jim
Aside from the tasty recipes, information such as you offer in this video is the reason I listen consistently to your tutorials, while learning to can. Using the strips is an easy safety precaution to further assure that my family and I remain healthy in our eating habits. Thank you ! I recently purchased the Instant Pot Max to pressure can small batches of foods, thanks to the tutorial with graphs that you so graciously shared on your channel and I noticed during my purchase that the Instant Pot Max is currently, commercially advertised, as equipment useful in pressure canning on Amazon. I enjoy watching a number of other homesteading and canning videos for a variety of reasons, while you undoubtedly remain my foundational go to person for sound, safe science in home canning.
Thank you for your kind comments--I really appreciate it. And thanks for watching.
I’m going to try this. It would be helpful if you put the recipe down in the description.
I’m new to your channel and learning lots
I say the recipe as I go so people can write it down, but I know that takes extra attention. And, I make it different every time I make it!
Great information. Thank you so much for sharing 👍🏻
Glad it was helpful! Thanks for watching.
I so enjoy ur videos. So glad you go the extra mile on food safety. You give great information. Thank you for sharing your knowledge.
You are so welcome! Thanks for watching.
Excellent video! Thank you so much for all your research.
Glad it was helpful!. Thanks for watchingl
Hmm I always pressure can and always add bottled lemon juice.
That works!
You are driver number 3/ canner 3 because you don't take any chances. Lol
Right!
I absolutely love your videos. You always teach me so much more. Thank you for your time and expertise!!
Your videos is the best so far that i am watching and learing.thanks for every video.thanks for every peace of information on canning. Blessing all the way from South Africa🥩🥦🌽🍎🍓🥑🧅❤️❤️
Thank you! It is exciting to have you join our adventures all the way from South Africa.
Love salsa! Thanks for the info
You are very welcome.
THANK YOU SO MUCH for your salsa video! I didn't know about litmus paper. Your a savior! .
Thank you again for such a great and informative video. I was always a little nervous about canning and recipes. You have given me the knowledge and the tools to do so safely. Thanks again!!
You are so welcome! Glad the information has been useful for you.
If the pH is above 4.6 on the meter, I can still pressure can it, correct? Are there any drawbacks to pressure canning salsa?