I made this but doubled the batch. I was VERY CAREFUL to measure everything
It’s in the canner now but it tastes like STRAIGHT vinegar. I doubled it like I did everything else- so 3 cups vinegar.
It’s in the water bath now even though it tastes spit-out bad. Will this cook down?
Should I have just used the original amount of vinegar??? That wouldn’t have been safe though right? The only way to salvage this would to be to make the recipe again without vinegar and combine it I guess. Idk.
I am SO MAD. DAMMIT!!! I did all the things exactly!!
by bat_shit_craycray
8 Comments
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For anything that has vinegar in it, wait at least a month before tasting (5-6 weeks is even better). I learned this from the cinnamon spiced apples. The next day they were AWFUL—who wants vinegar-flavored apples?! A month later and they were incredible.
So sorry! I don’t like waiting for the vinegar to mellow either. Therefore I prefer salsa canning recipes that use only lime juice as acid such as [this one](https://www.healthycanning.com/salsa-ranchera#Ingredients) for your future reference.
I agree with you 100%.
We like the “Fresh Vegetable Salsa” on the Bernardin website much better.
I’ve made this and it was fantastic about 2 months later, i do like vinegar though
Yea this is one of those, you don’t eat it tomorrow recipes.
I made this recipe in the summer (july/august) and cracked into it for chile verde on Christmas. It was really tasty and not overwhelmingly vinegary.
I keep being disappointed by USDA approved canned salsa recipes. I still have like ten cans of corn salsa that make me wince every time I open my cupboard. Such a waste, and they’re literally so bad I’d feel rude gifting them.