Gonna' try my hand at putting up some Salsa today

[argentus]

Perhaps I'll so just that here on DI.

I've done lots of preserved meats over the years, but generally these are brined and then smoked.  I'm a bit of a neophyte with canning.  I understand the whole sausage preservation process, including things like hams and so on.  Canning is a new world for me.  I'm still learning.

There is a LOT of knowledge between the two of us and others here on DI, which needs to be shared.   I think this is a good thing for it to be shared.  The world is changing rapidly.    I was shocked to find that only one out of a dozen of my friends truly knew how to make fire.   Blown away.