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    You are in: Home / Community Forums / Cooking Q & A / Question:Wonderful- Salsa
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    Question:Wonderful- Salsa

    Rozozanne D
    Thu Jan 03, 2013 10:42 am
    Newbie "Fry Cook" Poster
    Wonderful Salsa
    Thankyou for the recipe! My only question is, how long can the salsa stay canned? (For gift purposes)
    Chicagoland Chef du Jour
    Thu Jan 03, 2013 3:47 pm
    Food.com Groupie
    Rozozanne D wrote:
    Wonderful Salsa
    Thankyou for the recipe! My only question is, how long can the salsa stay canned? (For gift purposes)


    The Canning Forum should be able to help!

    http://www.food.com/bb/viewforum.zsp?f=24&sid=6f9af224b9f48e3d1d066fcd44252be0
    Zeldaz
    Thu Jan 03, 2013 6:03 pm
    Food.com Groupie
    Properly processed items made from tested recipes are good for a couple of years, sometimes longer. Check for signs of spoilage when opening: bad seal, foaming, mold, etc.
    Amberngriffinco
    Thu Jan 03, 2013 6:43 pm
    Food.com Groupie
    At least one year, stored in a cool area, like a basement. I canned salsa two Summers ago and we're still enjoying them (especially corn salsa!!)

    They'll keep as long as they stay cooler, esp in warmer months.
    Rozozanne D
    Fri Jan 04, 2013 3:21 am
    Newbie "Fry Cook" Poster
    Thank you for your replies!
    I have a few fruit trees in my yard and often make jams, marmalade etc. and give them away as gifts. So knowing what their shelf life is would really help me with the dating and labeling of the bottled goods.

    So isn't there a rule for example: x amount of sugar and lemon juice = 1 year or something like that? Or should I always just say minimum a year to be safe?

    Recipes such as lemon curd would probably only last 3months because of the eggs in the recipe.
    Or what do you think?
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