If I increase the amount of acid would this thin salsa be safe to

CharcuterieAugust 5, 2011

This recipe has a lot of low acid ingredients but I'm curious if it could be made safe for canning by adding vinegar, bottled lime or lemon juice? I figured since it makes such a thin salsa, it might be safe to just add some thing to raise the acid. Here is a picture of the texture.... Do you think this recipe could be made safe, how would you do it? Any advice would be welcomed.

Ersatz Papalote Salsa Recipe

* 5 medium roma tomatoes, cored and halved

* 10 dried chiles de arbol, stemmed, halved lengthwise, and seeded

* 2 teaspoons ground dried pasilla peppers

* 1 tablespoon kosher salt

* 1 teaspoon sugar

* 1 1/2 cups water

* 2 tablespoons unsalted hulled pumpkin seeds

* 3 tablespoons white vinegar

* 1/4 cup minced scallions

* 1/4 cup coarsely chopped cilantro

Here is a link that might be useful: Ersatz Papalote Salsa Recipe

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Maybe. No way to know for sure. As you said, lots of low-acid ingredients and a LOT of water (which is very alkaline)! So how much acid would be needed?

Compare it to this approved one. No water and 2 cups of bottled lemon juice.

As we always say here. It is a fresh use recipe not a canning recipe. Canning it, even with increased acid, is a do-at-your-own-risk situation.


    Bookmark   August 5, 2011 at 5:31PM
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Linda_Lou(SW Wa.)

No, it is not a canning recipe. The number one rule for safe canning is NEVER can your own recipe.
It should be frozen.

    Bookmark   August 5, 2011 at 10:07PM
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readinglady(z8 OR)

There's just no way to provide a definite answer. Only lab testing can tell you whether the existing recipe is safe or how much additional vinegar or other acid might be required.

Beyond that, I think this is the sort of recipe that, if canned, would lose a lot of its character. I'm not convinced the scallions, the cilantro and certainly the pumpkin seeds would do very well in processing.


    Bookmark   August 6, 2011 at 3:01AM
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Freezing it is then, thanks people.

    Bookmark   August 6, 2011 at 12:24PM
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