to can...one that has cilantro in it...anyone have a great one to share...
That is because so many of the newer hybrid tomatoes are low acid. Like others have said, add lemon or lime juice to increase the acidity and you should be fine.ArkansasLady said:heheh I dont know if it is safe or unsafe...I just have been reading online and nearly all the recipes online for canned salsa...make a HUGE deal out of the acidity thing which scared me because I had originally planned on just mixing up salsa like I do my fresh salsa, and then just canning...sooo was asking about other peoples recipes..
I'll agree with that. You used green tomaters in the one you brought me, right??Pony said:Golly, I make good salsa! (No brag, just fact.)
for safe waterbath canning you want a pH of 4.6 or lower.....cheap and easy to use pH strips or tape are available at most pool supply stores if you want to check the pH........or you could calculate the amount of bicarb needed to neutralize a specific amount of salsa....I think the strips are easier!Jenn said:Anyone have a good acidity test? Like how much baking soda should be needed per 1/8 cup of the salsa mix to get to no more fizzing?
My salsa is raw- 3 tomatos 1-2 jalapenos 1/2 c + chopped green onions or chives dash wine vinegar dash olive oil 1/4 c chopped cilantro. I freeze rather than can it.