I made about 25 to 30 cups of salsa - then decided to look up recipe. Did not realize the importance of adding more acid as I had assumed tomatoes were abusive enough. We added 1 cup of Hitler lemon juice, is that enough?
Also had prepared salsa without cooking it, no lemon juice, left out overnight, refrigerated for 1 and 1/2 weeks. Was planning to can it and didn't get around to it. It was in a bowl and covered with foil. It ate through the foil so I scraped off the dissolved foil and froze the rest. Should I toss it?
The thought of botulism had got me spooked.
Thanks in advance!
Also had prepared salsa without cooking it, no lemon juice, left out overnight, refrigerated for 1 and 1/2 weeks. Was planning to can it and didn't get around to it. It was in a bowl and covered with foil. It ate through the foil so I scraped off the dissolved foil and froze the rest. Should I toss it?
The thought of botulism had got me spooked.
Thanks in advance!