Salsa recipe for canning

[canesisters]

I am really bad at following recipes.
Last year I made a friend's "123 salsa"
1 part peppers - I used a mix of several colors bell, and a LITTLE bit hot.
2 parts onion
3 parts tomato
a pinch of salt
fill the jars
process in pressure canner at 10lbs for... however long the book says for tomatoes.
It was a HIT with everyone who tried it!

 

[ninnymary]

Thanks for the peace of mind Beekissed!

Mary

 

[Lavender2]

Using a family recipe and method you're comfortable and successful with is as good as any other. If it hasn't failed you yet, it most likely won't.

Adding vinegar and lemon juice is recommended because you're adding onions, peppers, garlic (low acid ingredients), which may make the acidity too low. We try to keep the ratio of acidic and low acid ingredients equal to the recommended recipe from Ball. You can't taste the vinegar or lemon juice. Coming from non-canning families, I guess we have come to rely on Grandma Ball.

If you're pressure canning, acid level is not an issue, as long as you follow the heating directions for the recipe you're using.