[Sca-cooks] OOP: Salsa storage

[Johnna Holloway]

Try this site at Oregon State University
FOLLOW GUIDELINES TO ENSURE SAFETY OF HOMEMADE SALSA
http://oregonstate.edu/dept/ncs/newsarch/2003/Sep03/salsa.htm

http://www.extension.umn.edu/extensionnews/2005/salsa.html  is the 
Minnesota guide

http://learningstore.uwex.edu/pdf%5CB3570.pdf   is the Wisconsin

There are a number of others

Johnnae

Bronwynmgn at aol.com wrote:
> I made some fresh tomato salsa tonight since my tomato plants are going  
> nuts.  How long will it keep covered in the fridge?  I used the  tomatoes, raw 
> onion, raw garlic, one each Anaheim chile and jalapeno pepper,  lime juice, fresh 
> cilantro, and salt and pepper.
> We are hosting the shire craft night on Wednesday, I'd like to be able to  
> serve it then.  And know what to do with any of it we haven't eaten!
>  Brangwayna