I found a recipe I like, but it doesn’t have corn in it, and I’d like to add some fresh corn. Can I? Will it throw off the ph balance or interfere with the stability on the shelf?
If this helps you answer, I’m following this recipe;
[https://www.lanascooking.com/basic-salsa/#h-recipe](https://www.lanascooking.com/basic-salsa/#h-recipe)
by RTK4740
4 Comments
This is not a reputable source to begin with and salsa is not something to tinker with as it is often as close to low acid as water bath home canning gets. Find a reputable recipe and follow it with the exception of any variations listed in the recipe and you can swap out different varieties of peppers to adjust the heat to your liking.
Right from the linked recipe:
If you want to add additional vegetables such as black beans or corn to the salsa, add those after you open the jars for use. Do not add additional items to the recipe. This can throw off the pH balance and make your salsa unsafe for canning.
Welp, I got a definitive answer beyond, “don’t.’ In the link, specifically with salsa recipes, [ndsu.edu](https://ndsu.edu) says with all its professionalism, “DON’T.” I guess I won’t!
[https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes](https://www.ndsu.edu/agriculture/extension/publications/play-it-safe-safe-changes-and-substitutions-tested-canning-recipes)
THANK YOU TO ALL WHO RESPONDED.
https://preview.redd.it/n1ks4ji2hjmb1.png?width=1158&format=png&auto=webp&s=c6eb0f9a30656ce265896ef5c9eb2e52b718e1c8
If you do a lot of canning, might I suggest a pH meter. It’s nice to be able to feel safe making adjustments to recipes and still being able to verify that it is acidic enough for the water bath (pH of 4.6 or lower).