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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

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