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Melba's Jammin'
 
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Default Condiments - Vinegar

In article >, Blair P.
Houghton > wrote:
(snip)
> (Most good) Salsa shouldn't contain vinegar.


If you're canning it, though, Blair, the tested and blessed recipes now
have some vinegar to guarantee a low enough pH level for safe waterbath
processing. Bob (zxcvbob) has made some and says it's not bad and
better than he expected. If I were going to can it, I'd use the vinegar
and perhaps add a **little** baking soda at serving time to de-acidify
it and make it not so tangy.
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)