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?
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?
