Would you please provide the source of the recipe? That alone is sometimes an indication of safety as some sources are proven to be far more reliable than others when it comes to safety issues.

Otherwise all I can offer is that it seems a little low on acid (vinegar) for the amount of garlic, peppers and onions. They may be assuming the pineapple would provide some additional acid and it might if it was pineapple juice instead but without testing there is no way to know for sure.

And the pureed peppers could pose a potential safety issue because of their effect on the density.

But this is all just supposition without knowing the source. Using untested recipes or recipes from unapproved sources is your choice of course but they are done at your own risk.

It does sound good and I might be tempted to make it to try but I wouldn't can it, I'd freeze it so safety was no issue.

Dave

This is the Ball Blue Book "Spicy Tomato Salsa" substituting cider vinegar for red wine & adding 3 cups of pineapple.

The lady and I could easily finish all of it now, but if it is safe we would hold on to it. I am just looking for opinions!

Thanks
~Fred

Well it is "close" to the BBB Spicy Tomato Salsa with some different measurements than in the book and different headspace. And BBB recipes are safe of course.

Subbing the cider vinegar for red wine vinegar is no problem. Adding that much pineapple without reducing any other ingredients changes the density - makes it more dense - but since it is acidic ingredients it would probably still be ok.

Still your "12-15 big tomatoes" vs. the 12 lbs. called for could put it over the edge and make sure your 3 onions don't exceed the 3 cups called for and that you definitely puree the peppers in the water rather than without it so they are very liquified.

Dave

You might also consider using bottled lemon or lime juice or a mixture of both rather than the vinegar. The flavors bled well and increase the acidity over just the vinegar.

The 12-15 big tomatoes was 15 tomatoes that totaled 13.5 lbs.
The peppers were definitely pureed in warm water, I won't soon forget that aroma!
Thanks for the tip about lime juice that is a great idea! How much lime juice would you suggest I use??

grownaway, lemon and lime juice can be substituted for vinegar because they are even more acidic. One vinegar can be substituted for another as long as it's least 5% acidity.

I would have no way of telling how much citrus juice equalled the acidity of vinegar so I'd replace the vinegar with lime or lemon juice at the same amounts.

And I think that recipe is fine, but as noted, watch the measurements of your low acid vegetables.

Annie

When I am doing this kind of thing; salsas, relishes, chow-chows, etc., where there is a mix of vegetables, I really don't think there is a problem alternating the proportions of vegetables - at least in general. If all your chopped vegetables for a relish are supposed to add up to 7 cups (or so many pounds, etc.), then in my experience whether I have more or less hot peppers, or extra onions, or more red peppers (or even all red peppers) instead of what they call for in the recipe really doesn't change the nature of the recipe. The idea is that I have a fixed amount of low acid stuff, and to that particular amount I need to add so much salt and a vinegar/water concentration specified in the recipe(I don't think changing the amounts of spices a little changes much, unless you are adding a great deal of fresh herbs, in which case you'd want to consider them with the pile of vegetables). So I use my Blue Book or other approved recipe as a guide, but I feel comfortable making changes when it is a like-for-like situation. Low-acid for low-acid, etc. Tomatoes, and even some fruits fall into that in-between range, meaning you either need to offset lost acid for a significant reduction, but on an increase it may not really make a difference to just consider them in with the low acid ingredient portion of a recipe. I'm just saying that for the last thirty or so years I've been willing to be creative with recipes, but I always start with an approved recipe that matches what I want to make with the ingredients I want to use, and I make sure the proportions add up correctly. I know that I've taken questionable recipes that sound like interesting combinations, matched it up in general with a recipe that is in my Blue Book or on the government site, and made things that I would completely consider safe and willing to serve to my family or friends. Hey, but I am no food scientist, so what do I know...

but I feel comfortable making changes when it is a like-for-like situation. Low-acid for low-acid, etc.

So you are assuming that all low-acid vegetables have about the same pH and can't affect the over-all pH of the mix?

Your choice of course but I don't think you'll find that to be true. There is a wide range of pH among the many low-acid foods included in mixed vegetable canning recipes. That is the reason why some of the approved recipes say things like "Do not increase the proportion of onions, peppers, ..." etc.

Peppers for peppers, red onions for yellow onions, etc. Those are like-for-like substitutions.

Dave

Hello Dave (or anyone else) you seem pretty knowledgeble in the area of canning and wanted your advice.

I wanted to try this recipe, but wanted to make more changes taking into consideration what you have said and suggested. I have a ball caning book and can't find that recipe in it or anywhere else on line. The one I did find that resembles this recipe calls for 6 lbs of tomatoes (or 10 cups), not 12 lbs. 12 lbs seems like alot of tomatoes. Was that an error? I mean, did you really mean 6 lbs and not 12 lbs? I have some questions and would appreciate your help.

1.) Is there any reason that you can't just chop up the tomatoes leaving the skins & seeds in the salsa? I never take off the skin or remove the seeds--seems like such a waste of tomato to me.

2.) I also leave the seeds in my hot peppers because I want HOT HOT HOT salsa. Is this okay as long as the measurements include the seeds?

3.) Recipes always say not to change the amount of peppers or onions but you can change the types of onions or peppers. I'm wondering if you can reduce the amount of peppers or onions or garlic as long as you keep the vinegar or lemon juice the same? Since I like HOT HOT HOT salsa...I like to use hot peppers so I need fewer of them.

I really don't like recipes that call for lbs. or a number of vegetables such as this recipe. Since the size of a pepper or tomato or onion ranges in size...I prefer an exact measured amount to be listed in a recipe. I do like it if they give an approximate number of the veggie in perentheses next to the measured number so you have an idea of how much you need...that's always nice :) In my opinion, this recipe calls for too little vinegar for the amount of stuff in it--as you pointed out to the poster of the recipe. I changed up the recipe and put it in exact measurements and wanted your advice on it. The changes I made are...

1.) I omitted the jalepeno peppers.
2.) I decreased the amount of garlic...since 1 clove of garlic is approximately 1/2 tsp...and the 15 cloves in the recipe = approximately 7.5 tsps and there are 3 tsps. to 1 TBSP...I just made it 2 TBSPS.
3.) I added one more cup of pineapple to make it a total of 4 Cups.
4.) I went with 10 cups of tomatoes (6 lbs.--not 12 lbs.)
5.) I omitted the option of chili flakes since I use hot peppers with their seeds.
6.) I doubled the amount of vinegar...and instead of vinegar used equal portions of lemon and lime juice)
7.) I used hot peppers chopped with seeds included (8 of them, plus two habeneros and they totaled 1 cup and I did not soak them in hot water and puree them)

Here is my changed version of the recipe:

10 Cups chopped tomatoes (I use the whole tomato--skin and seeds)
3 Cups chopped onions
2 TBSP chopped garlic
1 Cup chopped hot peppers (I use a mix of red/green sorreno/chili peppers and habenero's including the seeds)
4 Cups chopped pineapple
1/4 Cup fresh cilantro
1 TBSP salt
1 1/2 Cups lemon and lime juice (3/4 cup each)

What do you think of the changes?

Carol, from Idaho :)

1.) Is there any reason that you can't just chop up the tomatoes leaving the skins & seeds in the salsa? I never take off the skin or remove the seeds--seems like such a waste of tomato to me.

No the irritable digestive problems aside, the peels and seeds just add a texture difference and a hint of bitterness to it that most don't care for but it is your choice. Same with pepper seeds. If you don't mind the taste and texture difference then it is your choice.

3.) Recipes always say not to change the amount of peppers or onions but you can change the types of onions or peppers. I'm wondering if you can reduce the amount of peppers or onions or garlic as long as you keep the vinegar or lemon juice the same? Since I like HOT HOT HOT salsa...I like to use hot peppers so I need fewer of them.

The instructions mean to don't INCREASE. You can always reduce or leave out low-acid ingredients without creating any safety issues as long as you don't reduce the acid or liquids called for.

Your changed recipe is probably just fine as long as you understand that it has never been tested or approved and that making up your own recipes isn't ever recommended. In other words, there is no way to know for sure.

But I would sure be more comfortable with it with the additional acid liquids and the reduced low-acid ingredients. Don't know how it would taste of course but no safety issues jump out and bite me with it. :)

Dave

Oh...thanks Dave! I appreciate your advice. I made a double batch and it is AWESOME!!!