Linda Lou, help with fermenting, please.
Linda Lou, if you're out there, can you tell me what you know about safe procedures to ferment salsa?
I've been fermenting salsa for a few years, but recently I read that listeria might be a problem.
My recipe calls for two tablespoons of salt for every quart of salsa, or;
1/4 cup of whey and one tablespoon of salt, fermenting three days on the countertop, then refrigerating.
What, if any, are the guidelines on this? My green tomatoes have ripened in the pantry and I'd like to proceed.