Forgot to add vinegar to my salsa
I've seen a few questions and and answers about when you forget to add vinegar or another acid to your salsa you are canning - which is totally what I did with one batch of 7 quarts. I'm wondering if you've cooked it a certain way, or have certain ingredients, botulinum won't grow. My salsa includes green peppers, banana peppers, onions, zucchini, black olives (from a can), black beans (from a can), corn, tomatoes (from a can), and half a large container of Mrs. Wages medium salsa seasoning. All goes into an 8 quart slow cooker on high for 6-8 hours. Lids get heated and salsa put into quart jars, lids and tops screwed on. Then immediately into a boiling water bath - 25min for quarts and 15min for pints. Good seals on all. This was on 8-12-19. Are you basically screwed lol regardless or how its prepared or what goes in and should dump it all out? Or can I save it?
Cerro Gordo County Iowa home food preservation
Where did your recipe come from? We always recommend to use a tested recipe for home preserved salsa. These recipes have been tested to ensure that there is enough acidity to balance the amount of low acid vegetables in salsa. The green peppers, banana peppers, onions, zucchini, black olives, black beans and corn are low in acid so they must be combined with a quantity of acid to make a mixture that is safe to process in the boiling water bath canner. If there is not enough acid in the salsa, the botulism bacteria can grow. I would recommend that your salsa is not safe to consume and must be discarded. Some sources of safe, tested recipes include: https://store.extension.iastate.edu/Product/HS21 and https://nchfp.uga.edu/how/can_salsa.html