I used to can excellent Salsa but since our move to this new farm I don't have anywhere cool to store my jars. Now I am drying and freezing everything. I don't know if Salsa would taste good after frozen, especially the green peppers. I have tons of bannana peppers if using only those would be better. Any recipes that worked for you? Thanks, Cindy

-- Cindy (solidrockranch@msn.com), August 17, 2000

Answers

I have always used the same recipe for my salsa and then either froze or canned depending on what the other variables were like time, space, jars, etc. My recipe is for salsa you cook a little so completely fresh/raw salsa might not be the same. Actually, the frozen tastes a little fresher. Kathy :-)

-- Kathy (DavidWH6@juno.com), August 21, 2000.

Thanks, do you use green peppers in your salsa? And do they taste OK after thawing, not bitter? I usually cook mine 2 or 3 hours too. Cindy

-- Cindy in KY (solidrockranch@msn.com), August 21, 2000.

The only "problem" we found, the same salsa frozen does seem to get hotter than canned. Don't know what it is about refridgeration, but it gives character to it.

-- Jay Blair (jayblair678@yahoo.com), August 24, 2000.