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austinnhanasmom · August 26, 2012

For my salsa and crushed tomatoes,

I add bottled lemon juice to the mix to achieve a pH of 4. (prevents growth)

I heat the mix to 185 degrees. (kills spores)

I add 1 teaspoon of canning salt to each sterilized/hot quart jar. (cuz my mom did)

Then I ladle the hot 185 degree mix into each jar, cap with a lid removed from boiling water, and hot water bath the filled jar for 25 minutes.

If the lids seal, the canned salsa/tomatoes go onto the pantry shelf.

I almost always have to add lemon juice to achieve the proper pH.

I suppose, though, that you could achieve the correct pH without adding anything.

I use pH paper.

August 26, 2012	#30
austinnhanasmom Tomatovillian™ Join Date: Nov 2009 Location: Z5, CO near Denver Posts: 225	For my salsa and crushed tomatoes, I add bottled lemon juice to the mix to achieve a pH of 4. (prevents growth) I heat the mix to 185 degrees. (kills spores) I add 1 teaspoon of canning salt to each sterilized/hot quart jar. (cuz my mom did) Then I ladle the hot 185 degree mix into each jar, cap with a lid removed from boiling water, and hot water bath the filled jar for 25 minutes. If the lids seal, the canned salsa/tomatoes go onto the pantry shelf. I almost always have to add lemon juice to achieve the proper pH. I suppose, though, that you could achieve the correct pH without adding anything. I use pH paper.