skip to main content

So sorry - another salsa safety question

2 years ago

I have 2 salsa recipes - one is too bland, and one is too spicy. would it be safe to combine them, to result in something more medium spicy?

(both are Ball recipes - fresh vegetable salsa and zesty salsa.)

Featured Answer

annie1992

2 years ago

Adding more vinegar will increase the acidity, as Cindy notes. However, it can also affect the flavor and the texture, making the salsa thinner than you like, or give more of a vinegar flavor.

If the only issue is the heat level, hot peppers can be substituted for part of the other peppers, as long as the total amount remains the same. Or use more green peppers and fewer hot peppers, if less heat is preferred.

So, if you really like the taste of one or the other, the simple adjustment of hot peppers can mitigate the heat or increase it.

Annie

Sort by:Oldest

Comments (6)

gardengrl66 z5
2 years ago
The safety issue is the pH. If both recipes have adequate acidity, then I cannot see how combining them would make them less safe. If in doubt, use the vinegar ratio in the recipe that has the most vinegar. (not a food safety pro)
morz8 - Washington Coast
2 years ago
Joanne, If I wanted to decrease the spicy result, I would probably omit part of the hot peppers in the zesty recipe. You can swap out an equal measured amount of chopped bell pepper for the hot pepper....i.e. use 6 cups of bell pepper and 1 1/2 cups hot chile instead of the 5 cups - 2 1/2 cups ratio, or, omit the tsp hot chili sauce in the zesty recipe too.
Related Discussions
sorry another question '' well a few more questions''
Q
Comments (12)
georgez5il, I can sympathise to a very limited extent with the way that you feel about this particular posting, but cannot agree with your conclusions regarding being unable to answer the query in its totality. I feel that some information is better than non, and that other posters' are subsequently given chance to pick up the slack so-to-speak. I am also in favour of group involvement and this post gives an excellent opportunity for precisely that. Apologies for sounding a bit "preachy" on this one. ;-)
...See More
Another salsa question?
Q
Comments (7)
No, it is never safe to thicken any tomato products including salsa before canning. It is also not safe to cook it down to make it thicker. The salsa must be thin in order to safely can it. The density is part of the safety of it, not just the acid level. You need to can the recipe as it is and then thicken with Clear jel or cornstarch, something like that AFTER you open it up. That or drain off some of the liquid after you open it up.
...See More
Salsa safety question
Q
Comments (7)
I used the large type tomatoes (probably Early Girl and Fantastic) and blanched, peeled, cored, and seeded them. They were still pretty juicy so I drained them too. The recipe did not call for removing the seeds and pulp nor did it call for draining %%%%%%%%%%%% specific gravity (density ) of tomato is very close to 1 (Like water), because they are bette tan 90% water. considering the other ingredients (onions, bell peppers, tomato paste) your tomato selection and processing should have negligible effect and if any, it could be over come by adding a few minutes to processing time. But when you remove seeds, skin, core, actually you are reducing the density more than increasing it by taking some juice out. Calling thing like pepper, tomato , etc "SOLID" is erroneous, in my opinion because they are more than 90% water. So the heat penetration/transfer/conductivity is not much different from any apparent liquid.
...See More
Annies salsa sorry
Q
Comments (33)
Which way do you prefer your salsa? BWB or pressure canned? Thanks springschel! :) We prefer to pressure can our salsa. Several reasons. First because we have several pressure canners and usually have one of them going at the time needed so it is convenience and we also prefer the resulting texture, not to mention the added safety aspects wife and I prefer. But it is just a matter of personal taste mostly. Good for you! getting the PC. It opens a whole new world of canning. Next thing you know you'll have more than 1 of them going at the same time just like us. ;) growinidaho - several have posted in the past that they eat so much of it while making it per the recipe that little is left over for canning. ;) We always make sure there is at least 1/2 a jar extra left in the pot for fresh eating. It never makes it to the jar though. You can make it with all frozen ingredients but you might want to drain it a bit more as the thawed veggies will be soupier. Dave
...See More
cindy-6b/7a VA
2 years ago
last modified: 2 years ago
When in doubt, I frequently increase the amount of vinegar in a canning recipe.
joannelj
Original Author
2 years ago
Maybe this is a stupid question, but why can’t we just add citric acid to salsa, just like with canned tomatoes?
party_music50
2 years ago
Not addressing the canning question, I once added just a touch of citric acid to a small batch of salsa -- thinking it would "brighten" the flavors. It didn't. It made the salsa taste like citric acid. Tread carefully. lol!

Related Stories

REMODELING GUIDES 9 Hard Questions to Ask When Shopping for Stone

By Ventana Construction LLC

Learn all about stone sizes, cracks, color issues and more so problems don't chip away at your design happiness later

MOVING Hiring a Home Inspector? Ask These 10 Questions

By Christine Tusher

How to make sure the pro who performs your home inspection is properly qualified and insured, so you can protect your big investment

PETS So You Want to Get a Cat

By Mitchell Parker

If you're a cat lover, the joys outweigh any other issue. If you haven't lived with one yet, here are a few things to know

WORKING WITH PROS 12 Questions Your Interior Designer Should Ask You

By Mike Dietrich

The best decorators aren’t dictators — and they’re not mind readers either. To understand your tastes, they need this essential info

PETS So You're Thinking About Getting a Dog

By Alison Hodgson

Prepare yourself for the realities of training, cost and the impact that lovable pooch might have on your house

HOUSEKEEPING Don't Touch Another Stain Before You Read This

By Mitchell Parker

Even an innocent swipe with water may cause permanent damage. Here's what to know about how rugs and fabrics react

BATHROOM DESIGN Safety Goes Beautiful in the Bath

By Tiffany Carboni

High-style grab bars, benches and handrails make falls less likely but great design almost guaranteed

REMODELING GUIDES Considering a Fixer-Upper? 15 Questions to Ask First

By Sarah Phipps Design

Learn about the hidden costs and treasures of older homes to avoid budget surprises and accidentally tossing valuable features

LIGHTING 5 Questions to Ask for the Best Room Lighting

By Karen LeBlanc Design TV Host & Writer/Blogger

Get your overhead, task and accent lighting right for decorative beauty, less eyestrain and a focus exactly where you want

SELLING YOUR HOUSE 15 Questions to Ask When Interviewing a Real Estate Agent

By Laura Gaskill

Here’s what you should find out before selecting an agent to sell your home

Sponsored

More Discussions

Canning Boston Baked Beans

2

Help with macaroni and cheese.

78

A bit off-topic....about ceramic plates and spots.

7

What have you put up? 2024 version

18

What are you harvesting "now" 2024?

19