I made some salsa (my first time) to can, I was worried about the preservation so I added 2 TBS of vinegar per pint as recommended. I tried a jar and it is too vinegary. Is there any way to fix this? Thank you for your help.
by Any_Needleworker2340
21 Comments
LES_G_BRANDON
I think your screwed on this batch, unfortunately. It’s hard to tell how much volume you have here, but I’d start with a quarter teaspoon next time. You can’t remove it once it’s in there, so best to tread lightly.
ToastedEvrytBagel
Add some sugar? Or make more salsa? Idk
phildeez316
I don’t put vinegar in salsa ever.
LhandChuke
Ok. As a salsa nerd I never use vinegar.
If you need acid use lime juice or lemon juice.
But to mellow the acid flavor (assuming you’ve used regular white vinegar) add sugar. It’ll counter the acid.
You could also dilute the salsa by adding more tomatoes, peppers, onions, or cilantro (unless you think it tastes like soap).
Basically you have to counter the acid one way or another.
12 pints is a lot of salsa. I salute you. Ha ha.
Edit: batter to salsa. Ha ha. Stupid fat fingers.
C_Gnarwin2021
Baking soda helps. Use only a pinch. And when I say a pinch, I mean a little tiny pinch at a time. That’s what I do sometimes for things that are too acidic. Kind of neutralizes it. Might have to start from square one though. But if it’s for canning, I would definitely look into this further, I can’t say how it would affect your salsa in this instance
Walrusliver
Recommend only using lime juice next time. Less harsh flavor, less acidic, more fruity deliciousness.
Crafty_Ad3377
And sugar. Just a tiny bit until you hit the right blend
likesexonlycheaper
Blend it up, strain it, call it a hot sauce
JohnnyBroccoli
I’ve literally never even considered adding vinegar to my homemade salsa. Doesn’t matter how much I make (no, I’m not making industrial amounts), it’ll all get eaten within 48 hours or so.
If you are actually canning the salsa you need to be following a tested and approved recipe. You’re better off asking r/canning for advice since the added acid is vitally important to ensure the safety of home canned recipes.
theFrankSpot
Will you please share your recipe?
letstalkaboutrocks
I’m surprised with the amount of people stating to never use vinegar and I feel it shouldn’t be binary.
Almost all my recipes where the salsa is used as a topping I use apple cider vinegar. For dipping salsa I typically use lime.
bock_samson
A good way to counter acid without adding sugar is to use baking soda, you don’t need much, like a teaspoon will handle a normal pot
rushmc1
No, it isn’t.
boom_squid
A pinch of baking soda
DB_TX
2 tbs per pint is quite a lot, what recipe did you use? I’d be very wary about altering recipes for canning based on opinions in Reddit – remember, this sub is mostly folks making fresh and eating fresh, not canning to shelf stable. This happens to be one of my go to canning recipes though (ball has a ton of tested and safe recipes!). https://www.ballmasonjars.com/blog?cid=fresh-salsa
b1228
Did you consider cutting down the amount of vinegar
jtwilcox
I’ll eat it
TurdHunt999
No vinegar
GreyMatters_Exorcist
No vinegar needed use lime … the tomato also adds acid…
21 Comments
I think your screwed on this batch, unfortunately. It’s hard to tell how much volume you have here, but I’d start with a quarter teaspoon next time. You can’t remove it once it’s in there, so best to tread lightly.
Add some sugar? Or make more salsa? Idk
I don’t put vinegar in salsa ever.
Ok. As a salsa nerd I never use vinegar.
If you need acid use lime juice or lemon juice.
But to mellow the acid flavor (assuming you’ve used regular white vinegar) add sugar. It’ll counter the acid.
You could also dilute the salsa by adding more tomatoes, peppers, onions, or cilantro (unless you think it tastes like soap).
Basically you have to counter the acid one way or another.
12 pints is a lot of salsa. I salute you. Ha ha.
Edit: batter to salsa. Ha ha. Stupid fat fingers.
Baking soda helps. Use only a pinch. And when I say a pinch, I mean a little tiny pinch at a time. That’s what I do sometimes for things that are too acidic. Kind of neutralizes it. Might have to start from square one though. But if it’s for canning, I would definitely look into this further, I can’t say how it would affect your salsa in this instance
Recommend only using lime juice next time. Less harsh flavor, less acidic, more fruity deliciousness.
And sugar. Just a tiny bit until you hit the right blend
Blend it up, strain it, call it a hot sauce
I’ve literally never even considered adding vinegar to my homemade salsa. Doesn’t matter how much I make (no, I’m not making industrial amounts), it’ll all get eaten within 48 hours or so.
You can always switch it up and make [Colombian Aji](https://www.food.com/recipe/aji-colombian-salsa-377331)
If you are actually canning the salsa you need to be following a tested and approved recipe. You’re better off asking r/canning for advice since the added acid is vitally important to ensure the safety of home canned recipes.
Will you please share your recipe?
I’m surprised with the amount of people stating to never use vinegar and I feel it shouldn’t be binary.
Almost all my recipes where the salsa is used as a topping I use apple cider vinegar. For dipping salsa I typically use lime.
A good way to counter acid without adding sugar is to use baking soda, you don’t need much, like a teaspoon will handle a normal pot
No, it isn’t.
A pinch of baking soda
2 tbs per pint is quite a lot, what recipe did you use? I’d be very wary about altering recipes for canning based on opinions in Reddit – remember, this sub is mostly folks making fresh and eating fresh, not canning to shelf stable. This happens to be one of my go to canning recipes though (ball has a ton of tested and safe recipes!). https://www.ballmasonjars.com/blog?cid=fresh-salsa
Did you consider cutting down the amount of vinegar
I’ll eat it
No vinegar
No vinegar needed use lime … the tomato also adds acid…