Vinegar in Salsa canning

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mickgene Linden, VA(Zone 6a) Aug 20, 2005

Can anyone tell me what the minimum amount of vinegar (or other acid) is for safely canning salsa? I've tried too many recipes where the vinegar taste in the final product is just too strong for my taste. My sister puts only a "capful" per pint; but I'm wondering if that's really enough to be safe.


This message was edited Aug 24, 2005 7:23 AM

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