Okay ,
I canned some salsa yesterday , and never mind the fact that the reason hot peppers are hot is in part due to their acid content , and also that tomatoes and onions are also high in acid. But after canning it and listening to all the jars pop , as they sealed , I rad online , that an acid such as vinegar or lemon juice needs to be used as an ingredient to prevent the possibilities of it spoiling or forming botulism .
I have been a chef for many years and have an education in culinary arts . I had never heard this before . Also what I read , said only tested recipes should be canned . I just created a totally new recipes as I went along. It tastes awesome , and i canned a perfect 6 quarts . I did use the juice of two fresh limes ..So is my salsa safe , or do I need to refrigerate it all .
I canned some salsa yesterday , and never mind the fact that the reason hot peppers are hot is in part due to their acid content , and also that tomatoes and onions are also high in acid. But after canning it and listening to all the jars pop , as they sealed , I rad online , that an acid such as vinegar or lemon juice needs to be used as an ingredient to prevent the possibilities of it spoiling or forming botulism .
I have been a chef for many years and have an education in culinary arts . I had never heard this before . Also what I read , said only tested recipes should be canned . I just created a totally new recipes as I went along. It tastes awesome , and i canned a perfect 6 quarts . I did use the juice of two fresh limes ..So is my salsa safe , or do I need to refrigerate it all .