Yes, you'll need to dump everything back into the cooking pot, add the additional vinegar. Then you can put the salsa back into the (cleaned) jars, and do the BWB. Any lids that you have already canned with will have to be discarded, too.

And on your recipe, cross out the 1/3 cup vinegar and pressure canner instructions, unless you intend to get a pressure canner. It's too confusing.

Agree with momj47.

Dave

If I eat them up quickly there will be no harm though correct?

If they went right into the fridge rather than sit around on the counter for 24 hours and if you keep them there and if eat them all within 3 days they will be ok. But that is a lot of "IFs". ;)

Alternative: if less than 24 hours old open the jars and take out 2 inches or so from each to keep in the fridge, recap and stick the jars in the freezer. Buys you more time to enjoy it.

Dave

Can she divide the difference of the vinegar she needs to add among the jars, add to each, nuke or oven them to reheat in the jars, and then reprocess?

And sorry, I've been away from this forum but just now getting tomatoes to can, what did I miss on the Annie's Salsa? I'm a pressure canning type of guy!

Korney, not a bad thought, but you need to heat it all up and let it come to a boil. Microwaving doesn't heat evenly and jars in the oven is a hazard (won't end badly every time, but it's way riskier than boiling them).

Also, as for dividing the vinegar, it's safer to mix it thoroughly into the whole batch. If you're taking 2/3 cup of vinegar and dividing it into 7 parts, you're talking 2/21 of a cup of vinegar, which is pretty hard to be precise about. It's safer to mix it all together.

I have remixed and recanned a few times, and it's not so bad.

Melissa

After the 24 hours without proper acidification the batch can have potential botulism growing. So, I totally agree, you need to reprocess the entire batch within that 24 hour time frame or discard the salsa. Either that or freeze it for longer storage than what can be eaten within 2 or 3 days if kept in the fridge.
Sorry about your mistake.

Yes I put 2 pints in the refrigerator and the remaining in the freezer.

Just a thought:

I am no expert on this but if I make fresh salsa and put it in the refrigerator it will last about a week, why would this salsa only last a few days?

what did I miss on the Annie's Salsa? I'm a pressure canning type of guy!

korney - the changes: to PC is use 1/3 cup acid (vinegar or a combo of vinegar with either bottled lemon or bottled lime juice) and PC for 30-35 mins. To BWB 1 cup acid and process for 15 mins. But quarts aren't recommended any longer, just pints.

sandyman - good question and it is a controversial one so I'll try to say it in a non-controversial way. ;)

The general guideline is 2-3 days max in the fridge for most anything because bacteria do continue to grow in the fridge just more slowly. But many keep things longer depending on how cold you keep your fridge. It's your choice, just keep in mind the time it spent sitting out at room temperature.

Dave

I eat pasta that has been in the fridge for a week and a half so maybe I am immune to it all now! :)

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