I love fresh style salsa and made a large batch. Every recipe that I find online is hot pack...I really would rather cold pack it to preserve as much of the fresh texture as possible.
Can anyone advise??
Can anyone advise??
Hot pack - heat processing the food item to be canned and then putting hot food into hot jars to be canned.coopy said:I am not sure what you mean by hot pack. I always cold pack my salsa. I use a canner (not a pressure cooker) to can my salsa. Is that what you mean?