Just a quick question, does anyone know if I can use dried peppers instead of fresh peppers in a salsa recipe for canning? I can't find an information on it and my local extension office hotline is closed for the weekend. Any info or advice is appreciated! Thank you!
Ally Farmgirl Sister #5672
"There is no need for temples, no need for complicated philosophies. My brain and my heart are my temples; my philosophy is kindness." ~His Holiness the Dalai Lama
Ally, I don't know for sure, but I would think that they would be well-rehydrated from making the salsa... I would definitely do it! Good luck! Can't wait to hear how it turns out! Yum! Salsa!!! Hugs - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
Yes! I have done this. It makes your salsa a little thicker...not a bad thing. I have used dried onions in salsas otherttimes. That works well too. Have fun!
Inside me there is a skinny girl crying to get out, but I can usually shut her up with cookies.
Great! Thanks gals! I'll post a picture when we're all done! We've got peppers called "Cherry Bombs" and they were pretty spicy when they were fresh!!!
Ally Farmgirl Sister #5672
"There is no need for temples, no need for complicated philosophies. My brain and my heart are my temples; my philosophy is kindness." ~His Holiness the Dalai Lama
Substitutions in canning recipes?
Posted - Sep 20 2014 : 10:52:18 AM
