OK, so I made up one last batch of salsa for the year to use up the last peppers, tomatoes and onions.

After everything was diced up, I realized I had way more peppers in the mix than usual. I realize this is usually a no-no when it comes to canning, because you need a proper tomato-to-pepper/onion ratio to guarantee acidity. I added what I thought was sufficient vinegar and lemon juice to bring the pH below 4.5 to be safe.

I am a lab technician with a BS in biochemistry, and have access to very accurate pH testing equipment in my lab at work. I threw the uncooked pot in the fridge overnight, and brought a small cup to the lab. pH meter read 4.21, which should be safe. So, I cooked and jarred it all up today. Just to be safe, I grabbed some pH test strips, and the finished pH was still 4.2. Jars sealed up nice and tight.

So, would you consider this salsa safe to store at room temp for long periods of time? Thanks.