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condiment Salsa canning questions

Howdy folks. Got a question regarding canning salsa for shipping, but I am finding a lot of conflicting information online.
 
I have this cilantro lime salsa that I make that comes out really nice, but a lot of recipes I find online call for vinegar to make sure it's acidic. However, whenever I test the pH of my salsa it's around 3.6 (well below the 4.6 threshold for low-acid food). However there seems to be a lot of folks calling for rigidly following a recipe and not deviating.
 
If my stuff reads below 4.6, shouldn't I be okay to jar it for later?
 
Genetikx said:
Lol

I'm not buying the sensitive tummy theory but hey, lots of great info about salsa in this thread!
 
Well I found the reason, I believe. Less acid means more room for sugar, since they are solids. So sweeter tomatoes!
 
Thank you, thank you! (bows)
 
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