ninnymary
Garden Master
I'm always scared when I lower the rack with jars onto the boiling water. Can I put the jars containing salsa in cold water in the canner first and then bring it up to a boil? I would time it from when the water starts boiling. I figured this would over cook some foods and make them mushy but since it's salsa that has a pureed texture I can't see why it would matter.
I have an open box of jars with lids. Of course, I didn't label them but I'm 80% sure the lids are new. Is there a way to tell if lids are new before using them? I would hate to find out after the water bath when they don't seal.
Another question, once my salsa is canned, can I freeze half of it when I open it? Sometimes pints are too big for us and I'd like to be able to use these jars knowing I can freeze the rest. I prefer to can. I don't have room in my freezer to freeze all of my salsa.
Thanks,
Mary
I have an open box of jars with lids. Of course, I didn't label them but I'm 80% sure the lids are new. Is there a way to tell if lids are new before using them? I would hate to find out after the water bath when they don't seal.
Another question, once my salsa is canned, can I freeze half of it when I open it? Sometimes pints are too big for us and I'd like to be able to use these jars knowing I can freeze the rest. I prefer to can. I don't have room in my freezer to freeze all of my salsa.
Thanks,
Mary