- Nov 24, 2007
- Reaction score
- Ontario, Canada
I will play "food safety mom" here and point out that it may not be smart to can salsas in a water bath unless they have lots of vinegar or such in them (use pressure-canner instead). Even for just tomatoes alone, the modern recommendation is to acidulate them with a little bit of lemon juice or citric acid (because some tomato varieties are not acid enough to ensure no growth of botulism spores); certainly if you are "diluting" the tomatoes with low-acid foods like onion and peppers the recommendation is that you need to pressure-can.blurose said:A few years ago I used the same "recipe" with the exception that I used my own fresh tomatoes and canned it in a waterbath canner for the same amount of time I'd be canning fresh tomatoes.
I know that most times you can get away with it, but it only takes one jar with botulism toxins in it (and you can't necessarily assume you'll be able to taste, smell or see the spoilage) to be Game Over.
Just an observation,