To just the one jar? Probably but would need to know how much acid was in the original recipe?

But I can't imagine the taste if you added 2-4 T of each to that one pint jar. Leftovers usually just go into the fridge for fresh use rather than getting canned. In the future that would be the recommendation.

Dave

Thanks for your response. Yes, I only added extra acid to the one jar. The original recipe asked for 1/2 c. vinegar and 1/4 c. lime juice but I did 1/2 c. lime juice (bottled) and 1/4 c. vinegar. I filled 2 pint jars and only added the extra to the third pint. I do usually put extras in the fridge but I am running out of room in there!

I guess my more general question is, is it unsafe to add more acid to a canning recipe? Is there any point where it becomes "too acidic" to be safe? I recently canned pickled onions and they were in a brine of pure vinegar, so it seems unlikely to me, but I am not a fan of taking my chances.

There's no safety issue with increasing acid, only a palatability one. In other words, can you eat the salsa and enjoy it.

So no, it's not unsafe to add more acid.

Carol

Is there any point where it becomes "too acidic" to be safe?

No. Just flavor is affected, not safety. In theory, the more acidic, the safer.

Dave

Oh, yay! Thank you both. I was thinking that, Dave, but it never hurts to have it confirmed from someone more knowledgeable than myself :)
Crystal