Thank You to my Top August Droppers

As of November 2009, I will no longer be with Entrecard, so in order to free-up valuable file space, I have removed the images and contents from this page. I apologize for any inconvenience this may cause. However, I invite you to stop by my main page and see if there is anything of interest to you...

Everyday Living

Photos for a Fryday

This is Sooo my Luck...



I Always Thought he was Creepy...



My Version of SezWho...



Parents' Revenge for the Terrible Twos...


See also...More Photos

Do the Salsa: Part-Three

If you decide that you wish to keep them for several months, then you will need to Can them and here’s how you do that…

Take the salsa and place in a large pot. Bring to a boil and cook for 20 minutes. Take the tongs and place your pre-washed and hot jar (I usually place the clean jars in the oven and turn the oven on low) next to the pot and, using the funnel, place the salsa in the jars leaving at least ½-inch space near the top. Place the lid on the jar (again, the lid being prepared according to the manufacturers directions) and set aside. Repeat until all the salsa in placed in the jars.

Once the water in the canning pot has come to a rolling boil, place the jars in the pot and replace the cover. Once the water comes to a boil again, then set your timer for 50 minutes. Buzz, Buzz… OK now remove the jars and repeat as necessary. When cooled, store in a dark, cool place. Hope you enjoy your salsa.

See also:
Do the Salsa:Part-1

Do the Salsa:Part-2