Rockergirl
Assistant Cook
Hi, For some reason I thought I read you could use citric acid when canning salsa - if you pressure canned (not water bathed). I made salsa 10 days ago - VERY basic. It was mostly tomatoes (more than 5 pounds) with maybe 6-7 jalapenos and some garlic. That was it, no onions, cilantro or anything. It was basically like pressure canning crushed tomatoes and adding a small amount of peppers and garlic. I added 1/4 tsp of citric acid to each pint (just as you would for crushed tomatoes) and pressure canned it for 35 or 40 minutes. I did not add lemon/lime of vinegar juice. I thought the citric acid was fine since I was pressure canning and that is what you do with tomatoes. Again - it was only 10 days ago
Now - I can't stop freaking out because I just ate it tonight and when I told my mom about it, she said I had to use vinegar or lemon for salsa. So I started researching and she is right. But I DID pressure can it. So I pray I'm going to be ookay. Is there some kind of vitamin or something I can take just in case, now that I have eaten it....this waiting period to see if I am going to get VERY sick (along with my husband) is AWFUL. Am I over worried or do I really have something to worry about?
Now - I can't stop freaking out because I just ate it tonight and when I told my mom about it, she said I had to use vinegar or lemon for salsa. So I started researching and she is right. But I DID pressure can it. So I pray I'm going to be ookay. Is there some kind of vitamin or something I can take just in case, now that I have eaten it....this waiting period to see if I am going to get VERY sick (along with my husband) is AWFUL. Am I over worried or do I really have something to worry about?