This is a compound question as I am very green to canning? If you are making homemade salsa that you plan to can, can it be done as long as the overall PH of the salsa is below 4.6? Also, does the mixture absolutely have to be cooked before cooking? And finally, can I make my own recipe, without having to follow someone else\’s, I haven\’t been able to find basic information concerning salsa canning without coming across specific recipes.
Thanks for your questions.
If the pH is below 4.0 (for extra safety), Clostridium botulinum cannot grow.
It does not need to be cooked, however it should be well blended so that the consistency is as homogeneous as possible. This helps ensure that the pH is more uniform throughout the product.
Any recipe could be used as long as the pH is 4.0 or less. I used test strips from Amazon (Hydrion is the brand name, range from 0.0 to 6.0 in 0.5 increments).
I hope this is helpful.
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