Just remember that you need to follow established, and tested recipes for canning to ensure safety. Think botulism. Not really safe to create your own recipes, unless your just changing herbs/spices around
Just like the salsa recipe my wife and I just made. I have no way to test the PH to ensure it is below 4.2. So while I am confident it will be, and we will eat it most likely without issues, if anyone else makes it they should refrigerate them or freeze to ensure its safe to eat. We took the weights used from another recipe and modified a little on type of tomatoe and peppers.
If something calls for vinegar, lemon juice, citric acid. It is imperative you do this and follow the recipe by weight/volume to a T. Same with water canning or pressure canning. We may be a little more paranoid about it than most I guess.
Grab a ball canning book is a great place to start. We refer to it quite a bit and we have been canning for years Most AG extensions also have great information.
