{"id":3533,"date":"2013-09-26T11:00:37","date_gmt":"2013-09-26T15:00:37","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3533"},"modified":"2013-09-26T11:00:37","modified_gmt":"2013-09-26T15:00:37","slug":"q-and-a-canning-salsa-and-victorio-or-sqeezo","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/09\/26\/q-and-a-canning-salsa-and-victorio-or-sqeezo\/","title":{"rendered":"Q and A: canning salsa and Victorio or Sqeezo?"},"content":{"rendered":"<p><strong>Canning salsa<\/strong><\/p>\n<p><em>Can I alter a salsa recipe to whatever I want if I use a pressure canner? Seems like if you are pressure canning then it would not matter what ratio of ingredients you use.<\/em><\/p>\n<p><em>Joy<\/em><\/p>\n<p>Not really, as when you don&#8217;t have a tried and true recipe to follow you don&#8217;t really know times to process. Generally, you process for the ingredient in the recipe that requires the longest processing time in a pressure canner. In a salsa, this is usually beans or peppers. If you like a thicker, chunky salsa, when you pressure can for a lengthy time it gets mushy. You CAN substitute varieties of peppers and still water bath. For instance, it doesn&#8217;t matter if your peppers are bell, Italian, or hot peppers. Likewise, seasonings, such as spices can be altered with no change. But when you add vegetable ingredients not called for in a recipe, that can get dicey. &#8212; Jackie<\/p>\n<p><strong>Victorio or Squeezo?<\/strong><\/p>\n<p><em>I am looking to buy one of these. Reading reviews on Amazon, I see a lot of people disparaging the Victorio because of the plastic parts. However, the Squeezo is more expensive. I see you use the Victorio and seem happy with it. Money will probably determine which I buy. Should I worry if I decide to purchase the Victorio?<\/em><\/p>\n<p><em>Cindy Baugh<\/em><br \/>\n<em>Dandridge, Tennessee<\/em><\/p>\n<p>Not if my experience with my Victorio is any indication! I&#8217;ve used mine for 30 years now and have never had a problem. Other than a slightly worn spiral, you can&#8217;t tell it from new even though it does have plastic parts. I&#8217;ll sure buy another. &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canning salsa Can I alter a salsa recipe to whatever I want if I use a pressure canner? Seems like if you are pressure canning then it would not matter what ratio of ingredients you use. Joy Not really, as when you don&#8217;t have a tried and true recipe to follow you don&#8217;t really know [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3533"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=3533"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3533\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}