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Old 05-29-2009, 09:47 AM
 
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I can find any number of recipes online for cherry salsa, but I have yet to find a single recipe for safely canning cherry salsa. I know it can be done because I have eaten canned cherry salsa made in the cherry capital of the world: Traverse City, MI. I have tried writing to the food editor of the Detroit Free Press, have been in contact with home economists from the the local extension service and MSU, even tried to find a cherry cookbook from Traverse City: all to no avail. Can anyone help me? I have two trees in my backyard that are starting to ripen. I am sure to have a glut of tomatoes, too, so at this point I don't care if it is straight cherry salsa or a blend of cherries and tomatoes. Thanks in advance.
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Old 06-01-2009, 12:03 AM
 
Location: Somewhere out there
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Quote:
Originally Posted by MICoastieMom View Post
I can find any number of recipes online for cherry salsa, but I have yet to find a single recipe for safely canning cherry salsa. I know it can be done because I have eaten canned cherry salsa made in the cherry capital of the world: Traverse City, MI. I have tried writing to the food editor of the Detroit Free Press, have been in contact with home economists from the the local extension service and MSU, even tried to find a cherry cookbook from Traverse City: all to no avail. Can anyone help me? I have two trees in my backyard that are starting to ripen. I am sure to have a glut of tomatoes, too, so at this point I don't care if it is straight cherry salsa or a blend of cherries and tomatoes. Thanks in advance.
I have never tried or heard of cherry salsa but if you post a recipe of what it is you are wanting to can I will give it a whirl to tell you for how long. Plain cherries can be water bathed for 15 & 20 minutes for pints & quarts. But I need to see what else is in your recipe please.
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Old 06-04-2009, 10:46 PM
 
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Sounds interesting - have seen mango, pineapple and strawberry (I think) salsa so why not cherry - ? (the mango is pretty good, actually). Maybe if you find one of those recipes, you can improvise and use cherries instead, I *think* cherries would be the same consistency as any of the other 3 fruits (or else halve one of the other fruits and add some of the cherries so the total fruit would be the same amount).
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