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What is the best method for saving a 3 gallon batch of salsa?


My husband made a very large batch of salsa the other night, approximately 3 gallons. However, he did not use enough lemon juice (he claims only about 1/8th of a cup) to satisfy the USDA canning requirements. I would like to save and preserve this salsa. What would be the best way of doing this? Can I freeze it?

 

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Liz Elias (DzyMsLizzy) says

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3 years ago
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danicole says

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