Can I re-can a batch of salsa that is missing an ingredient?
At the end of last summer we made up a huge batch of salsa and successfully canned it (approximately 8 months ago). My wonderful hubby finished it when I was at work. Now I opened a jar and realized it is bitter and he forgot to add the sugar after cooking it and before sealing the jars. Is it safe to reopen and add the ingredient from my recipe and re-can them after this much time? They were all successfully sealed and I was hoping to not have to doctor each jar after opening it before consuming. Thanks for your help.
Best Answer
The conservative answer is that you should only do canning based on an approved, known to be safe recipe from a reputable source such as a university extension or a safety agency.
Having canned the salsa without the sugar, you have deviated from such a trusted recipe, and so the contents of the jars has to be considered at risk, as the sugar may have been a part of the reason the contents was safe or required less processing time than it otherwise might have (sugar in solution reduces the biological availability of the water).
This is especially true if the salsa was not made to have a pH of less than 4.6, to qualify as a an acid food.
Therefore, you should not adjust and re-process as the major ingredient may contain toxin.
Please see the information at the National Center for Home Food Preservation.
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Can I reprocess canned salsa?
In the event that some of your jars do not seal properly, you can reprocess them. To do so, remove the band and lid and empty your salsa into a saucepot. Reheat them by bringing them up to a boil, then ladle them into a clean, hot jar as before.What is the danger with canning salsa?
Improperly canned salsas can cause botulism poisoning. Botulism comes from dangerous toxins that are produced when Clostridium botulinum spores grow in low acid foods. Tomato selection, processing method, and altitude all affect the acidity and therefore, the safety of salsa for home canning.Can salsa be canned in a water bath?
The easiest way to get started is by using the hot water bath method. Use this method to can highly acidic foods (those with a pH lower than 4.6) \u2013 including this salsa recipe \u2013 without a pressure canner.Learn How to Can Salsa the Easy Way
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