Pressure canned for the first time. Are these bubbles in my salsa okay?

  1. We pressure canned it so we could store them in the pantry instead of the refrigerator. We used a salsa recipe that I've been using for years, I've just never canned it before.

  2. Tomatoes have a lot of air in the flesh that can cause bubbles to form. If the bubbles are there but it’s not actively foaming it’s probably from the tomatoes. If it’s fermenting it will continue to make more gas. Take the ring off the jars and wait to see if the lids pop off. That’ll tell you if it’s fermenting and creating gas.

  3. I was doing research on this as well. Several articles state that as long as the bubbles are not moving, fizzy. Or traveling to the top, everything should be okay.

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