Canning Vault field guide
Tomatoes, Salsa & Added Acid
Follow tested proportions for acidified tomatoes, sauces, and salsa. Tomatoes sit close to the acidity boundary used in home canning, and salsa combines them with low-acid vegetables. Safe recipes control added acid, ingredient proportions, consistency, jar size, and process together.
Chapter 01
Why tomatoes are acidified
Some tomatoes have pH values above 4.6, so tested directions for whole, crushed, or juiced tomatoes add a measured amount of bottled lemon juice, citric acid, or another specifically listed acid.
Add the acid exactly as directed even when a pressure-canning option is provided for that tomato recipe. Sugar may balance tart flavor when allowed, but it does not replace the acid.
Chapter 02
Treat salsa as a tested formula
Onions and peppers are low-acid ingredients. A tested salsa balances their amount with tomatoes and a standardized acid so the entire mixture can be processed safely.
Do not increase the total vegetables, reduce bottled lemon or lime juice or vinegar, or add unlisted thickeners. Choose a different tested salsa when you want a different ingredient balance.
Chapter 03
Consistency changes heat movement
Draining tomatoes more than directed, adding paste, pureeing ingredients, or thickening the mixture can change density and the way heat penetrates the jar. Follow the preparation method and piece size in the recipe.
Dry spices may be adjustable only when the authoritative recipe says so. Fresh herbs, extra vegetables, oils, and thickeners can change more than flavor.
Chapter 04
Choose the correct processing table
Some tomato products provide boiling-water and pressure-canning options; others provide only one tested method. Use the exact table for the product, pack style, jar size, canner type, and elevation.
Acidification and heat processing solve different parts of the safety problem. Completing one does not make it safe to omit the other.