Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site teklds.UUCP Path: utzoo!watmath!clyde!floyd!vax135!cornell!uw-beaver!tektronix!azure!teklds!archiel From: archiel@teklds.UUCP (Archie Lachner) Newsgroups: net.cooks Subject: re: Salsa request Message-ID: <193@teklds.UUCP> Date: Mon, 20-Feb-84 13:10:28 EST Article-I.D.: teklds.193 Posted: Mon Feb 20 13:10:28 1984 Date-Received: Thu, 23-Feb-84 04:26:58 EST References: <58@datagen.UUCP> Organization: Tektronix, Beaverton OR Lines: 15 According to everything I've read, hot peppers are NOT acidic! The hot taste comes from a chemical that acts as an irritant. Many "modern" varieties of tomatoes are low in acid. This is important if you can your own salsa. Unless you use a pressure cooker, you must add enough acid (such as vinegar) to make "wet pack" canning safe. I'm not really sure how much is enough, so I use lemon juice and a dash or two of vinegar in my salsa. Failure to do this (or to add some other source of acid) when canning salsa may result in FOOD POISONING! -- Archie Lachner uucp: {ucbvax,decvax,pur-ee,cbosg,ihnss}!tektronix!teklds!archiel CSnet: archiel@tek ARPAnet: archiel.tek@rand-relay