We have already made 14 pints of red salsa, and we used fresh lemon juice (1/2 cup per 7 pints).
I was reading a recipe online that said you cannot use fresh lemon or lime juice for canning. If there's a risk, can I open my salsa, then recook it and freeze it?
It is recommended to only use research-based recipes for salsa when canning.
Most research based salsa recipes for canning include peppers, onions, and other vegetables that are low-acid foods. This means that you actually need a very high amount of lemon or lime juice, and 1/2 cup of juice per 7 pints of salsa actually sounds pretty low.
As a precautionary method, I would suggest that you open your jars and boil them for 10 minutes, then freeze them. Do not taste the salsa after boiling, since botulism toxin might be present.
Acidity levels in salsa
Most research-based recipes call for bottled lemon or lime juice because the pH (acidity) of the bottled juice is consistent. The pH level can vary with fresh lemons and limes. As they get more ripe, they get less acidic.
If the recipe is from a reliable source, such as an extension, USDA or Ball® publication and it does not say “bottled,” you should be ok, however, there aren’t many recipes from tested sources that do not call for bottled juice.
The following resources have more information and recipes for salsa:
- Salsa Recipes for Canning, OSU Extension
- The Laws of Salsa, OSU Extension
You can substitute green tomatoes and tomatillos for red tomatoes in any of the recipes.
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