condiment Salsa canning questions

[Coup]

Howdy folks. Got a question regarding canning salsa for shipping, but I am finding a lot of conflicting information online.
 
I have this cilantro lime salsa that I make that comes out really nice, but a lot of recipes I find online call for vinegar to make sure it's acidic. However, whenever I test the pH of my salsa it's around 3.6 (well below the 4.6 threshold for low-acid food). However there seems to be a lot of folks calling for rigidly following a recipe and not deviating.
 
If my stuff reads below 4.6, shouldn't I be okay to jar it for later?

 

[The Hot Pepper]

Lol

I'm not buying the sensitive tummy theory but hey, lots of great info about salsa in this thread!

 
Well I found the reason, I believe. Less acid means more room for sugar, since they are solids. So sweeter tomatoes!
 
Thank you, thank you! (bows)

 

[salsalady]

Recipes----
 
http://www.freshpreserving.com/recipes-all/?prefn1=category&prefv1=salsas-chutneys
 
 
http://www.freshpreserving.com/fresh-salsa-recipe-%7C-recipe-for-salsa---ball-fresh-preserving-br1031.html
http://www.freshpreserving.com/caramelized-pineapple-habanero-salsa---ball-recipes-br3554.html
http://www.freshpreserving.com/green-tomato-salsa-verde---ball-fresh-preserving-br1033.html
 
 
 
Have Fun!!!

 

[Walchit]

This thread has me worried about the amount of vinegar and lime juice is in my salsa, I better get some pH teat solution and blend up a jar and test it