On Friday some friends and I got together and canned six batches of salsa. The next morning I realized that we had left the lemon juice out of one batch, because I had some juice left over and shouldn't have becaues I had gotten just enough for 6 batches. The batches are all mixed up so I have no idea which jars are missing the lemon juice. We cold packed the jars and water bath canned them for 30 minutes. Will the salsa be safe to eat? I am concerend because I have heard that if you don't add lemon juice for acidity, you can get botchulism. Help! I don't know what to do!
Help with Canning Salsa problem
- Thread starter sharid
- Start date
I wish I could help you. All that work--you must be just sick at the thought that it might not be usable. I don't have an answer, as I just did my first canning this year as well. Ball canning has a website: Ball® Canning and Preserving | Your Source for All Preserving Needs Under the "community" tab there is an "ask the experts" page. Perhaps they could answer your question.
Good luck!
Good luck!
gettingfitmom
Cathlete
I have been canning salsa for over 15 and i have never added lenom juice...you should be good.!
gettingfitmom
Cathlete
**Meant to say for over 15 years...
lovebeingfit
Active Member
Thank you for that reply! Almost everything I read on-line said that you have to add it to be safe....I did find a couple of posts where people said they didn't ever use lemon juice. It is good to hear that you never add it and you are fine! I guess vinegar does the same thing, but I didn't put either in and was just sick about it! I will stop worrying and enjoy my salsa. It tastes wonderful, so I would hate to have to throw it out (it was a ton of work too!)
tralaiven
Cathlete
though I have never canned tomatoes, I have done applesauce, pickles and jam (of course) over the last 20 years and I would think that the tomatoes have such a high acid content as it is, plus the fact that you hot-bathed them...you should probably be ok.
what I have read is that botulism is generally from low-acid foods like green beans and meat, because they have no acid to kill the bacteria.
) over the last 20 years and I would think that the tomatoes have such a high acid content as it is, plus the fact that you hot-bathed them...you should probably be ok. what I have read is that botulism is generally from low-acid foods like green beans and meat, because they have no acid to kill the bacteria.
gettingfitmom
Cathlete
I just heat the lid with the rubber ring and then band the jars. I put the salsa into cold jars. lid them, then turn upside down for 5 minutes and turn upright. I don't heat process them at all. I have a good recipe for sweet chili salsa if you would like it!
TexasLaura
Cathlete
I would LOVE your recipe!!
lovebeingfit
Active Member
So you don't have vinegar or lemon juice in this recipe, and you don't heat process them? If this is the case, then I really feel better....my mother-in-law had me really worried!
gettingfitmom
Cathlete
Here it is:
7C. peeled/chopped tomatoes
5 peppers chopped(I use sweet banana, hungarian wax, any sweet pepper)
6 pepperoncini peppers chopped
3 cloves garlic chopped
1 bottle chili sauce
2 cans black beans rinsed
large onion chopped
1C. brown sugar
I heat everything in large pot, bring to just a boil and turn down heat and simmer 15-20 minutes. I put into cold jars, heat lid with rubber ring tighten band and turn upside down for 5 minutes. turn upright and allow to cool. Enjoy!!!!!