Salsa getting a vinegar flavor with age= yuck!

[Stubbornhillfarm]

Any ideas why our tomato salsa may be getting a strong vinegar flavor as it ages? We had some about a month after we canned it and it was awesome! We've had it twice since then and both times, it has had a really strong vinegar flavor. I added some honey to sweeten it up a bit, but it really is just a bummer comparred to what we had at first.

 

[catjac1975]

I would be concerned that anything canned could "Turn."

 

[Stubbornhillfarm]

That wasn't really the answer I was looking for! Why would that happen? This is my first time canning, but I did follow the directions to a "T".

 

[ninnymary]

Stubbornhill, can you tell us what was in it and how you processed it. Maybe this will give us a clue.

Mary

 

[Stubbornhillfarm]

Hmmm....I'll have to bring my Blue Ball Book from home into work tomorrow. (where I am with the computer) I did the recipe that is in there. The only thing that I did different, to the best of my knowledge was that I subbed green peppers for the hot peppers that the recipe called for. Just because, I had green peppers but no hots.

I will get the recipe and bring it in. I really would like to know why. And, by "turned" does that mean that it is not safe to eat, or can I still eat it and just doctor it up with honey?

Thanks!

 

[catjac1975]

That wasn't really the answer I was looking for! Why would that happen? This is my first time canning, but I did follow the directions to a "T".

Did you use a pressure canner or a hot water bath?
For safety sake I would e-mail the place where you got the recipe.

 

[Stubbornhillfarm]

That wasn't really the answer I was looking for! Why would that happen? This is my first time canning, but I did follow the directions to a "T".

Did you use a pressure canner or a hot water bath?
For safety sake I would e-mail the place where you got the recipe.

catjac, Hot water bath. It was from the reliable Ball Blue Book. I will check it tonight and post details tomorrow.

 

[catjac1975]

That wasn't really the answer I was looking for! Why would that happen? This is my first time canning, but I did follow the directions to a "T".

Did you use a pressure canner or a hot water bath?
For safety sake I would e-mail the place where you got the recipe.

catjac, Hot water bath. It was from the reliable Ball Blue Book. I will check it tonight and post details tomorrow.

I used to do a lot of canning. I thought in a hot water bath you could just have straight tomatoes, not peppers. And that you need a pressure canner for most everything else.
You should contact your county extension service.

 

[grow_my_own]

Catjac is correct. If you use peppers of ANY kind, you either have to peel the peppers OR use a pressure canner. You cannot use a water bath canner for ANYTHING that has the skins on it.

I would toss that batch and make another. It's gonna make you sick if you keep eating it.

 

[Stubbornhillfarm]

I'll just toss them. We haven't eaten any more since this post. I have been side tracked and just haven't even thought about it again. I'll have to toss that recipe too!