Quote:
Originally Posted by charley
Hey just a idea when I'm canning My Salsa you need some acidic to keep it from going bad why couldn't you just add some jalapenos from this and maybe a little bit of the brine and that would be enough to keep your salsa from going bad. How about fermenting Tomatoes has anybody done that
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One problem with that if you dont have a lab or a way to check acidity you have no idea what you have for sure.
This is why I use citric acid powder making most salsas aka sauces.
But I make it as I use it and dont really can it per say.
One thing is this stuff has to ferment for a while not just a few days or a week.
I do use my fermented peppers to make salsa.
Far better than the vinegar peppers you get in the store.
You will see.
Use them but dont be afraid to use that citric acid when canning.
The other is go to the store and get some habanero peppers and ferment them.
Just leave them in the jar for a month or more even two months.
Worth