Does Sugar affect Acidity?
Just used the last of the green tomatoes from the garden to make a GT Salsa. Flavor was excellent, but way too sour four my taste, so I added sugar to the mix to take the edge off the sourness. My question then is, will this affect the stability of the canned product? Recipe was 14c chopped tomatoes, 4c chopped onion, 5 minced jalapenos, 6 cloves garlic, 1 cup bottled lime juice, plus herbs and spices. I added about 1/2c white sugar. After cooking and jarring it was WB'd for 20 minutes for pints. TYIA