Guide to Making and Canning Salsa at Home

Homemade salsa can be satisfyingly delicious and inexpensive to make, but what about all of that extra salsa that you can’t consume all at once?

Fortunately, you can save room in the refrigerator by canning your homemade salsa using a boiling water canner. This article will highlight the ways you can make salsa that is safe to can at home.

USDA-approved recipes

For canning your own salsa, make sure that you use a recipe that is approved “safe” for canning by the USDA. You can find recipes from university extension websites, the Blue Ball Book of Canning, or from other books or websites that specifically state that their recipes are USDA approved.

Use these recipes because they have the correct vegetable-to-acid ratio, so that the pH in each jar is acidic enough to ward off bacteria. Even if you already have a favorite salsa recipe, you will most likely be able to find a similar one that is USDA approved, and for most of them, you can change the types of spices or herbs involved. However, you cannot change the amounts of acid and vegetables needed.

Hot peppers

Salsa most often calls for hot peppers. Whenever you handle hot peppers, wear gloves and ensure that no part of your body is directly exposed to the capsaicin. The oils in hot peppers, especially those on the ribs and seeds, can give your skin a burning sensation that is difficult to remove. If you want a milder salsa, use milder peppers, such as jalapenos. You can even just use sweet peppers if you can’t tolerate spiciness. 

Avoid cornstarch and flour

According to the University of Wisconsin’s “Wisconsin Safe Food Preservation Series” article on Canning Salsa Safely, you should not use cornstarch or flour to thicken the salsa. Instead, use tomato paste or thick tomato puree. This is because the pH of the particular recipe must be retained. Adding ingredients that will lower the recipe’s pH could result in a food safety hazard.

Fresh ingredients

Try to use fresh-picked tomatoes when it is possible to get them. You can try U-Pick farms or farmers’ markets during the summer. Fresh tomatoes are best for canned salsa because they should provide full tomato flavor and acidity for the recipe. Choose tomatoes that are firm and fleshy if you want your salsa to be naturally thick. Blanch the tomatoes and use a food processor to chop the peppers and all other vegetables.


You can either use your own mix of seasonings or purchase pre-mixed seasonings. The PickYourOwn website provides a recipe for mixing up your own seasonings. Remember to follow the recipe that you choose exactly as it is written. If it calls for vinegar, use vinegar that has 5 percent acidity. Some vinegars will be less acidic, so do not substitute an acid for an acid unless you know what you’re doing. Also keep in mind that salsa is a mixture of acidic and less acidic vegetables, so altering any part of the recipe, especially the amount of non-acidic ingredients, can be dangerous. 

Follow safe canning procedures as usual by making sure you sanitize and sterilize the jars and bands, use new lids, and process the jars for the correct amount of time. Pint jars of salsa are processed for 15 minutes in a boiling water canner at altitudes up to 1,000 feet above sea level. The chart at the’s article on canning salsa provides the amount of processing time needed at different altitudes.

For any unprocessed or opened jars of salsa, refrigerate immediately. They can be stored in the fridge, opened, for up to two weeks. 

Bacon Chip Dip so Good You’ll Squeal with Delight

Like most of us you’ve probably tried (and wondered why you have bothered) those supermarket dips.  You know the ones, bland and overpriced.  You’ve probably also wondered (or perhaps tried not to think about it) as to what you’re actually eating?  And yelled aloud that you could do better?  Well now you can!  The following recipe is a family favorite, and extremely adaptable:


½ Pound of your favorite high quality Bacon (I find a thicker cut works best).

1 Tablespoon of Butter (unsalted)

1 Teaspoon of Brown Sugar

½ Teaspoon of Salt

2 Pound of Onions (white works best)

1 Tablespoon of Water

16 Ounces of Sour Cream, Crème Fraiche, or low fat Greek Yoghurt.

½ Cup Chopped Chives


Over a medium to low heat, gently cook the bacon in a skillet.  Remove from the heat just before it turns crispy (unless you prefer it crispy!).  Using tongs, remove the bacon and place on kitchen roll to absorb any excess fat. 

Over a medium to high heat, reheat the pan juices.  Now add the butter and mix well.  Add the sugar and salt and stir until mixed in well. 

Now add the whole onions and coat well.  Cook until the onions start to soften after 3 to 4 minutes.  The heat should be reduced to medium and the onions cooked for another 35 to 40 minutes.  Ensure you take great care to constantly stir the onions until they turn brown and are beginning to caramelize.  Stir in the water.  Set to one side. 

Now chop the bacon, place into a food processor, and blitz until fine. Cut up the cooked, cooled onions and add to the food processor.  Blitz until well combined.

Empty this puree into a bowl and stir in the sour cream (or you chosen type) and ¾ of the chopped chives.  Mix well.  Check the seasoning and garnish with the remaining chives.


This will make about a quart of Bacon Chip Dip.  This is a very adaptable recipe, just add or remove ingredients to make it your own!  A strong hard cheese works well, as does horseradish, or a pinch of cayenne pepper.  Serve with firm chips, crackers or for a healthy option, carrot or celery sticks.

Recipe for Mango Salsa

Mango salsa is a delightful tropical twist on the usual recipe. The slightly bitter taste of the cilantro balances with the sweet fruitiness of the mango. This easy to prepare salsa is versatile and can be used as a dip for chips, or as both a topping and marinade for steak, chicken or pork.

Mangos pack a nutritional punch with vitamins A and C, potassium and rich with beta carotene. They are low in calories with about 110 per medium fruit and give only about 1 gram of fat. With about 3 grams per fruit, mangos are a tasty way to get your daily fiber.

Mangos are one of the most popular fruits worldwide, second only to bananas. To select a mango, don’t judge by color as a measure of ripeness. The ripe fruit will have a sweet, fruity smell at the stem. A ready to use mango will be slightly soft to the touch, much like peaches and avocados. The meat of most varieties are a lovely tropical yellow orange. 

To peel and chop a mango, begin by slicing off the bottom and top. Stand the mango on the flat end and remove the peeling in strips. Slice wedges from the mango to the pit and chop to the desired size.


2 cups chopped pitted and peeled mango (about 2)

1 cup chopped tomato

1/2 cup diced red onion

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon cumin (optional)

2 tablespoons extra virgin olive oil

salt and pepper 


In a medium bowl, mix all ingredients. Cover and chill. This recipe makes about 3 cups of salsa and keeps for 3-4 days in the refrigerator.


Mango salsa can be used immediately as a dip and travels well. If using it as a marinade, mangos contain a papain-like component as in papayas and can be used as a tenderizer. Marinate the meat in the salsa overnight.


For a thicker consistency, take 1/2 cup of mango and mash with a fork.

Substitute 1 cup of chopped avocado for the tomatoes or simply add it. 

Green onion can be used in place of the red onion.

Add 1/2 cup of fresh or frozen corn and 1/2 cup of black beans for a more chunky and colorful dish. 


Mango salsa pairs well with either sweet and fruity wines, dry white or sparkling wines. 

Baked Chili Dip

One favorite snack of mine has always been a classic enjoyed by countless others. It happens to be easy to make and doesn’t take very long. Tired of that old hankering for chips and the same old store bought chip dip? Sink your taste buds into this one and you’ll never go wrong!

For this Chili Dip, you will need the following items:

1 to 2 cans of your favorite chili. (You can also make your own chili if you like)

At least 2 packages of your favorite cream cheese.

1 medium size container of sour cream.

1 baking pan at least two to three inches deep.

Step one – empty your packages of cream cheese into the baking pan. Spread the cream cheese evenly over the entire baking pan.

Step two – Now use as much sour cream as you desire over the cream cheese. Spread the sour cream evenly, just as you did with the cream cheese over the entire baking pan.

Step three – Pour chili over the entire baking pan. This can be the messy part. Maybe some of the sour cream will mix in with the chili as you spread the chili, but that ‘s ok. It isn’t ruined.

optional step – Cheese topping of your choice.

Step four – preheat oven to 300 degrees. Put chili dip into oven…careful, oven will be hot! Use hot gloves or some other protective method to prevent burns. Let cook for 15 minutes or until chili dip bubbles somewhat.

Step five – remove from oven with hot gloves or pot holders to protect your hands from burns as baking pan will be very hot! Let stand for a few minutes and serve with chips of your choice.

This can be an addicting recipe and you may grow to desire this chili dip as a small meal in itself once in awhile. Your friends and family will enjoy it as much as you do. (You hope).

Enjoy and eat well!

White bean chicken chili

If you’re hungry for a tummy pleasing, spicy and healthy dish that’s easy to prepare with very little clean up, you can’t go wrong with White chicken chili.

Not only can you make this dish quickly because it requires very few ingredients, but you’ll also impress your friends and family with your culinary skills because it’s so yummy!

In about 30 minutes you can have a warm, satisfying and nutritious homemade meal on the table. Tender fresh chicken and flavorful beans add lots of healthy protein while a combination of herbs and spices makes it super tasty.

Served with a variety of toppings, this lighter twist on a south-of-the-border favorite is sure to please even your pickiest eaters. And it’s so hardy it fills you up without filling you out!

Grab a pen and paper to make your shopping list, because here’s what you’ll need.


1-2 Bone-in or boneless, skinless chicken breast
3 cans of great northern white beans
2 cups chicken broth (store bought or homemade)
1 tablespoon butter (or olive oil)
3 cloves of garlic, minced
1 medium yellow onion, chopped
1 4 ounce can of diced green chilies
1 teaspoons of ground cumin
1 teaspoon of dried oregano
1/2 teaspoon of cayenne pepper (add more if you dare)
1 teaspoon salt (or to your taste)


1. Place chicken breast in a cooking pot with just enough water to cover. Add a little salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 15-20 minutes. (For quicker chili, cook the chicken the night before and save the broth to use in your chili too.)

2. Meanwhile, in a large cooking pot, saute onions in butter or olive oil on medium heat until soft, about 3-4 minutes.

3. Dice garlic and add to pot. Sauté for 1 minute (don’t burn).

4. Stir in green chilis.

5. Mix in cumin, oregano, salt and cayenne pepper.

6. Add 2 cups chicken broth

7. Drain, rinse and add beans to pot. Let simmer.

8. Remove cooked chicken from pot and shred with hands or fork. Add to pot.

9. Heat ingredients through. (If you prefer a thicker chili add a little flour or cornstarch.)

10. Ladle into a deep bowl or mug. Serve with your favorite corn chips and toppings.

Serves 4-5

Serving suggestions

Top with shredded pepper jack cheese, jalapenos, diced tomatoes, salsa, fresh chopped parsley, cilantro or green onions.

Serve with lime corn chips, jalapeno crackers or Cuban bread.

You can enjoy this tasty chili immediately after it’s prepared or let the ingredients marinate overnight for more intense flavor. It also can be frozen in freezer bags or containers for up to one month. Just thaw, heat and serve.

Garlic heaven – A garlic, chicken, Rosemary, and mushroom dish

I would like to share a recipe that I created with you. I love making this dish for my family. It is fairly simple to create and I have been told by all those who have eaten it, that it is delicious! This is the kind of meal that you can cook any time of the year.

The ingredients are simple, affordable, obtainable, and harmonize well together to create something special.

You will find that I have utilized ways of trimming the fat in this recipe for health reasons. I also do not cook or eat much meat but I do enjoy this meal. My husband really loves this dish and I love making him happy. He actually can not wait to come home from work to eat it when he knows that I will be serving it that evening for dinner!

If you are a garlic lover, get ready to be transported to Garlic Heaven, your house will soon be swept away with an intoxicating aroma.

Ingredients needed

Four chicken breasts (trimmed of excess fat) 30 to 40 peeled garlic cloves (keep whole, do not dice or cut)
1 package of white mushrooms, washed, drained, and sliced
1 cup of flour
24 ounces of low sodium chicken stock
2 tablespoons of virgin olive oil
2 tablespoons of Can’t Believe It’s Not Butter Light
5 tablespoons of rosemary (preferably fresh)
4 bay leaves
1 1/4 cup of white wine
Sea salt and black pepper (to taste)
1 box of thin spaghetti
Parmesan cheese (to taste)


1. Heat the margarine and olive oil in a deep skillet.

2. Flour the chicken breasts.

3. Place chicken in skillet. Lightly brown each side.

4. Season the chicken breasts with rosemary, sea salt, and black pepper when you turn to brown on each side.

5. Remove chicken and set aside.

6. Add garlic cloves and mushrooms. Saute ingredients until medium brown.

7. Add white wine, chicken stock, bay leaves, and the rest of the rosemary. Now, return chicken breasts to the pan.

8. Cover the skillet and simmer for 35 minutes.

To serve:

1. Remove bay leaves and discard.

2. Remove chicken from skillet and place on serving plate. Make sure to use a slotted spoon to top with whole garlic cloves and mushrooms. Add some juice from the skillet.

3. Pour the remaining juice and ingredients from the skillet onto freshly cooked drained thin spaghetti and serve with a sprinkling of grated Parmesan cheese.


Sauce Spread Dips

1 fresh, ripe mango
2 Lebanese cucumbers
2 green onions
1 capsicum red or yellow
1 red hot chilli
corinaner leaves or Vietnamese (hot) mint
mint leaves
balsamic vinegar

This is a really simple recipe:
chop up the mango
peel and chop the cukies
chop the onions
seed and chop the capsicum and chilli
chop up the herbs
mix it all together and then sprinkle some balsamic on top

Mango salsa goes great with barbecued anything. It’s got to be a summer staple.

A Real Review Regarding EBay Fortune

In today’s world making cash on eBay is not some thing new. Virtually everybody out there has bought or offered something via the eBay auction site. A few people have even been able to start and run really successful eBay businesses. You may have spent some time toying with the idea of earning money through eBay too. Obviously, though, wanting to accomplish this and actually doing it are not the same thing. To become a wildly successful eBay seller you have to have the right resources for the job. If you would like to know if eBay Fortune is one of those tools, this is an article that you need to read. market america

eBay Fortune was invented by Tom Barnes, one of eBay’s leading vendors. Tom Barnes spent more than a decade promoting things on eBay and is one of the most respectable sellers on the market. eBay Fortune is an eBook that has been filled with information and tips that Tom learned as he both succeeded and also failed as he rose in the ranks of the eBay portal. As of this particular writing the book costs less than fifty dollars to acquire. A Buyer’s Guide and indefinite updates for the main eBook are two of the main bonus items that you get when you spend that revenue. That’s a rather good offer! market america scam

While this package certainly is great, is it really much better than all of the other items available that promise to offer you the same success? It’s virtually impossible to spend time online free of having to click through a bunch of websites that all promise to make you an eBay gazillionaire. Precisely why is this specific one totally different? Is this much better to the other ones?

A Quick Look At Different Web Hosting Options

Aside from content and design, the success of your website is also dictated by its uptime. Most web surfers are put off when the features on a particular website aren’t functioning or take too long to load. That said, getting the services of a dependable web hosting provider will ensure high traffic which in turn can lead to better sales.

There are different types of hosting available today. These hosting plans can come either totally free or for a fee. Among the most common paid options are shared, dedicated and virtual private server (VPS) types. Free web hosting understandably have limited services and are usually supported by multiple ads. Companies which offer paid hosting services usually also offer other products and services like e-commerce and marketing. Personal websites and businesses that are just starting will find shared webhosting as a cost-efficient compromise since the server maintenance costs is split among a number of webmasters.

A PWC Trailer And The Importance Of Maintaining It

The PWC Trailer and the cargo it hauls are in a sense equally in important when it comes to proper maintenance. All one has to realize is that one could not get the enjoyment out of their personal water craft that they desire if they could not safely get it from place to place. Thus one must learn the basics of keeping this sort of vehicle in good repair.

One of the first things one should do after a long time in storage is to inspect the trailer thoroughly. Check for anything that could become a problem after it has been loaded and on the road awhile. In this fashion one will be able to prevent any kind of accident that will cause considerable damage to equipment that is expensive.

The first things that need to be checked are the hazard and brake lights. The bulbs should shine in the way they are designed to do when they are activated. Their wiring should not have any areas that are exposed to the elements. If there are some spots where this is so then a short in the electrical system could develop.

The tires and axles must not be neglected either. In fact one must be sure that the tires are not worn and are properly inflated. If there are worn areas on the tires then they should be replaced. In time there are mechanical flaws and signs of metal fatigue that can develop in the axles and thus must be watched for. If the time comes that one has discovered such an eventuality then steps must be taken to correct it.

Another thing that must be one as part of the maintenance is to clean the vehicle that is used for the carriage of certain craft to and from the water. Thus it is necessary for a thorough wash to be performed before loading it up and after each launching. This will be useful in the prevention of any type of corrosion that can occur due to harmful elements in the water.

A PWC Trailer is a piece of equipment that in many ways is just as important as the water craft it hauls. It should have periodic maintenance in order for it to safely do its job and get one’s cargo to its destination in one functioning piece. Otherwise one may end up not having the good time that was anticipated.
Why It Is Imperative That A PWC Trailer Is Properly Maintained