Recent content by I_like_salsa

Thanks. That excerpt came from canning tomatoes; salsa with the non-acid ingredients added would require more acid than that. Perhaps I will trust my math and hope I don't die with my non-trusted recipe. I will take fresh lime juice as equivalent in acidity to bottled lemon juice. So I will...

There are recipes for canning tomatoes with citric acid. There must be a safe way to water bath can salsa with citric acid for the required acidity. This is as opposed to vinegar or lemon juice or lime juice, which I wasn't looking forward to. Why can I not find such a research based recipe?