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Canning -- Tomatoes
Is the ratio of acid to non-acid in this salsa recipe acceptable for canning in water bath? 16 cups tomatoes 2-4 celery sticks (optional) 4 sweet onions 8 bell peppers 2 hot peppers, seeded (optional) 1/2-cup cider vinegar 1/2-cup sugar
The general guideline is that the acid (vinegar or lemon juice) ratio must be at least equal to or more than the amount of water added to a recipe. Therefore, with this particular recipe, that guideline is met. However, 1/2 cup of cider vinegar does not appear to be adequate to cover 16 cups of tomatoes. In the Ball Blue Book, one recipe reports using 1/2 cup of cider vinegar to 7 cups of tomatoes. Therefore, I suggest that the amount of cider vinegar needs to be doubled.