"Melba's Jammin'" wrote in message
...
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)


I think if you want to skip the vinegar, freeze the salsa. Amen to vinegar
for canning (like I'm gonna argue with Mrs Gedney). How would lime juice
stack up though?

Jack pH