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CSU Cooperative Extension website

Salsa Recipes for Canning, $2.75

by V. Hillers and R. Dougherty, XCM-149, 1996, 6 x 9 paper bound, 15 pages

Most salsa recipes are a mixture of low-acid foods (onions and peppers) with acid foods (tomatoes). These salsa recipes have been tested to ensure they contain enough acid to be processed safely in a boiling water bath.
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Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Milan A. Rewerts, Director of Cooperative Extension, Colorado State University, Fort Collins, Colorado. Cooperative Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.

Salsa Recipes for Canning
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