[Isabelle]

Originally Posted by coronabarb

Isabelle, when canning salsa, it is best to follow the directions of a tested recipe as written. That is how it is tested for safety. Criteria includes acidity, density, how long to process, etc. If you don't cook it, the density changes. As far as lime juice, yes you can substitute it for vinegar but you need to use bottled lime juice (guaranteed acidity level) and you need to use the same amount. If you guess at how much to use, then the acidity level might not be high enough to insure there is no chance of botulism. You can always freeze it if you want something different than the recipe calls for.

Check out the NCHFP (USDA at Univ of Georgia) site as they have approved several new salsa recipes in the last year or so.

Ok, thankyou!