for a surprisingly fresh-tasting winter salsa.Frequently Asked Questions (FAQ)Q: Can I use this method for room temperature storage?A: This is not a shelf-stable canning method. For storage at room temperature, you must use a approved water bath canning recipe that includes the correct amount of added acid (lemon juiceor citric acid) to ensure safety against botulism. This method is designed for refrigeration.Q: Why did my tomatoes get mushy?A: This can happen if the tomatoes were overripe to begin with or if they were over-blanched. The 30-60 second blanch is just to loosen the skin, not to cook the tomato.Q: Can I add other herbs or garlic?A: For this refrigeration method, you can add fresh herbs like basil or oregano. However, adding garlic or onions to a jar for cold storage can increase the risk of botulism and is not recommended unless you are following a specific, tested recipe for water bath canning.Q: How do I know if they’ve gone bad?A: Before using, always check for signs of spoilage: an off smell, mold, cloudiness, a bulging lid, or bubbles rising in the jar. When in doubt, throw it out.
