Everything in this (free) salsa is from the garden.
This recipe can be found here:
Make sure you read this guide before you start canning:
https://nchfp.uga.edu/publications/publications_usda.html
This will talk about low acidity foods, using water baths, raising the acid level using lemon juice, vinegar and tomatoes, and dangers of botulism. The ideal way to finish this recipe is using a pressure canner to get the canning temp up to 250F (versus 212F in a water bath). Again, you cannot do stuff like zucchini, pumpkin and other low acidity veggies using a water bath (without adding acids to get the overall pH below 4.5).
Botulism is a very real danger. That being said, there are roughly 130 cases of botulism per year in the US from food related vectors, and only about 30 are estimated to be from canning at home. So the danger is real, but it's also not something to paralyze you from canning your own food. It's just something you need to understand before you get started.
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Doing shopping on Amazon? If you start your shopping by clicking on my Amazon affiliate link, it costs you nothing (not even a penny) but I receive a small commission of anything you buy. The link here takes you to my website blog on my favorite permaculture books. However, if you click on any link there as your starting point, then go buy ANYTHING, it helps support me.
You can always support the channel and get some cool shirts, mugs, bags, etc here: https://CanadianPermacultureLegacy.com...
Or help me plant trees directly through Patreon by becoming a Patron:
https://www.patreon.com/user?u=15912954
or directly:
paypal.me/CanadianPermaculture
For great recipes, cooking, storing, canning, and growing tips, check out Gardening in the North:
https://www.youtube.com/channel/UCHk8xZzWYjZv0pjfr9iOjxw
____________
Music credits:
Closer by Jay Someday | https://soundcloud.com/jaysomeday
Music promoted by https://www.free-stock-music.com
Creative Commons Attribution 3.0 Unported License
https://creativecommons.org/licenses/by/3.0/deed.en_US
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