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home processing sausage
DaMadman;
Thanx for the note of caution. A pressure canner is recommended. My mother and her mother have canned home made sausage in a hot water canner for a long, long time but they follow a proven process. As you say, anyone attempting home food processing should research and follow safe guidelines.
If memory serves, the problem with salsa has more to do with the ingredients, than the process. From what I have read, tomatoes and peppers don't behave nicely together!
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