OK... I read a couple of canning posts on here and I still am not 100% on what to do... so some advice please
I found this recipe here: https://www.ehow.com/how_4966671_can-green-beans-pressure-cooker.html
not sure, is that enough vinegar to make it safe? and are the green beans gross with vinegar?
also, salsa.... I like raw salsa and I make it daily. I would like to save some for the winter. I've frozen some already but I thought about cannign some since I am um, not having much free space in my freezer with all the squash and salsa in it LOL!
so, can I just take my raw salsa and add lemon juice or vinegar in the appropriate amounts, and then process it? or do I have to actually cook it first and then process it? or if I don't cook it first do I just process it longer?