Okay so I’m pretty new to canning. Yesterday, I made a batch of salsa and canned it. I added a bunch of lime juice to get the pH low enough, left 1/2 inch of headspace in these 8 ounce jars, and processed for 15 minutes. I heard the jars seal, but today I am seeing bubbles along the surface, which I didn’t think would happen if I removed all of the air. Did I do something wrong? Is this safe to store and eat?
by SpaceMamboNo5
5 Comments
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What recipe and process did you follow?
What exactly did you do? Which recipe and process did you use? How much is a bunch of lime juice, and was it fresh or bottled? Enquiring minds want to know.
If you substituted the jalapeno for bonnet, that’s ok. If added the bonnets in addition to the jalapeno – then it’s not safe.
Also, the recipe calls for bottled lime juice. Fresh isn’t a good substitute as the acidity is unreliable.
I would say these need to be binned.
It seems like several people have posted here about recently canned salsa that is bubbling. I cannot help but wonder WTH is going on. Seems rather unlikely with a modicum of caution.