Leftover Salsa juice - Safe?

tee_jaySeptember 9, 2012

Hello,

I am using a vairety of approved recipes out of the Ball complete book to make salsa. When I am jarring the salsa, there is always quite a bit of juice leftover due to the tomatoes seeping juices. I'm not "straining" the liquid per se, just trying to get all the chunky bits and whatever juice comes with them. My question is, if this happens, doesn't it dilute the amount of vinegar in the finished product? I am straining the tomatoes a number of times before putting them in the final pot but I am still getting a ton of juice leftover and am worried about the safety.

Thanks!

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

The only problem would be if you over-packed the jars - too much solids and not enough liquid - and made it too dense for heat penetration during the time called for in processing. That's a pretty common mistake.

As long as the salsa is still kind of 'sloshy', still soupy in the jars, the liquid equally dispersed throughout the jar so the solids can move freely in it, then it is fine.

When in doubt it is best to add more liquid to the jars then you might prefer and then drain some of it off after you open the jar for use.

Did you end up with the number of jars called for by the recipe?

Dave

    Bookmark   September 9, 2012 at 3:23PM
Thank you for reporting this comment. Undo
tee_jay

yes, I had exactly the number of jars it called for and there was quite a bit of juice in the jar (the solids were floating when it came out of the canner).

would I ever want to apply the acid straight to the jar rather then mixing it in to ensure proper acidity?

    Bookmark   September 9, 2012 at 4:44PM
Thank you for reporting this comment. Undo
readinglady(z8 OR)

Keep in mind the tested recipes were developed to account for the pH of all the ingredients, including the juice exuded by the tomatoes, peppers, etc. So there's leeway to allow for that.

"Mixing it in" actually is what ensures proper acidity, because as the salsa is heated before jarring up the low-acid chunks of pepper and onion absorb acid from the vinegar or lemon juice. Hence, that's actually better than adding acid directly to the jar because it means all solids are thoroughly acidified immediately.

Carol

    Bookmark   September 10, 2012 at 5:09AM
Thank you for reporting this comment. Undo
cziga(Zone 5 -Toronto)

And yet, when canning crushed tomatoes, you boil the tomatoes and add the lemon juice to the jars separately ... If acid is absorbed better when thoroughly mixed with the ingredients, wouldn't it make more sense to add the lemon juice to the pot to let all the tomatoes absorb the acidity equally?

    Bookmark   September 13, 2012 at 10:04PM
Sign Up to comment
More Discussions
Jamacian Relish Receipe?
I am looking for a receipe for something called Jamacian...
bluejean
*&%$#@!!! Marmalade!
After the "Key Lime Rubber Marmalade" and...
gardengrl
Is GMO corn cobs safe for corn cob jelly?
This is the time around here that the farmers are picking...
myfamilysfarm
What to grind with?
I want to grind up some garlic and some onions to make...
woco
New low fat way to make "creamy soup" !!!!!!
I got this from "Cooking Light" Most recipes...
nancyjane_gardener
© 2015 Houzz Inc. Houzz® The new way to design your home™