tag:blogger.com,1999:blog-4467609757681825190.post4290732999794372666..comments2023-09-16T10:51:15.758-04:00Comments on The Virginia Queen Bee: Salsa 2008VaQueenBeehttp://www.blogger.com/profile/17082051043155848057noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4467609757681825190.post-55759115404774657772008-08-22T12:06:00.000-04:002008-08-22T12:06:00.000-04:00that looks so yummy - the people that made that sh...that looks so yummy - the people that made that should quit their day jobs and make salsa for moneyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4467609757681825190.post-5644182382797274512008-08-20T14:50:00.000-04:002008-08-20T14:50:00.000-04:00Marsha,There is less chance of spoilage if you use...Marsha,<BR/><BR/>There is less chance of spoilage if you use a pressure canner. If it's a highly acidic food that you're canning, you can use a hot water bath. All the information I've read though says it is still safer to pressure can. You would never want to can something like green beans in a hot water bath. If you did it would take many hours to ensure the proper temperature was reached. It's just a safer way to go! It's fast too. The longest part of the canning is the cool down period.VaQueenBeehttps://www.blogger.com/profile/17082051043155848057noreply@blogger.comtag:blogger.com,1999:blog-4467609757681825190.post-20975901835414480352008-08-19T20:51:00.000-04:002008-08-19T20:51:00.000-04:00Okay, because I am a canning dimwit, what exactly ...Okay, because I am a canning dimwit, what exactly is the benefit of a canner? Is it better and easier than the large pot of boiling water method? Just a wondering. I suppose I could google that question... but I prefer to hear from someone with personal experience!<BR/><BR/>Oh and the salsa makes my mouth water! I have yet to find a decent store bought black bean and corn salsa.MarshaMarshaMarshahttps://www.blogger.com/profile/06787051368018458658noreply@blogger.com