I unfortunately discovered this subreddit at the end of canning season and have learned a lot about safe canning.
Earlier this summer I made this recipe: [http://www.somuchtomake.com/2014/09/canning-peach-salsa.html?m=1]
1) how do I know if this is considered a safe/ tested recipe? Would it say somewhere on the website?
2) if it isn’t a tested recipe can my salsa by salvaged by pH testing or pressure canning? I used a water bath as directed in the recipe.
by littleredsaturn1
3 Comments
Yes, your recipe is a safe one. I went to your link and read the entire page. Everything was done by the book.
I would not consider this a safe recipe for canning.
*”We had tomatoes to use this year, so with my neighbor (and partner in canning/crime), we came up with a delicious new recipe!”*
This was definitely not a tested recipe.
The post doesn’t even mention testing—or safety, proper acidity, skinning tomatoes, etc. Salsa recipes for canning from online blogs are [commonly problematic](https://www.foodprotection.org/files/food-protection-trends/sep-oct-19-savoie.pdf).
I am really sorry. It sounds like an amazing recipe for fresh salsa.
You ladle boiled product into a sterilised jar. That’s a safe way.
If it’s off you can tell usually by the jar lid bulging and the smell when opening