First,it is really helpful if you include clickable links

Here is a link that might be useful: Corn salsa

Next. Link

Here is a link that might be useful: Spicy peach salsa

As for the salsa, mango is a low acid fruit, so would definitely be a no no for substitution. Since this is a salsa recipe, that includes a lot of low acid ingredients that are acidified with vinegar, substitutions need to be handled carefully in this recipe. Peaches have an average acidity of 3.3-4.0. Pineapple has an average acidity of 3.2-4.0. Since the pineapple has the same relative acidity as the peaches, then I would say it is a safe substitution. If the pineapple had a higher ph, I would say no.

As for the corn salsa, you cannot increase the quantity of non acidic vegetables. So adding the additional red pepper is a no no. You could substitute red pepper for part or all of the green pepper, keeping the total quantity the same. But increasing is not allowed.

Thank you.

So for the corn salsa that I did make I have to put it in the fridge n use it right away!!? Is it possible to freeze any ?! I know they can't be stored on the shelf now.

How long ago did you make the corn salsa? If less than 24 hours ago you can freeze it (texture will be softer).

Rodney

Yes I did it yesturday at about noon.

Next time, if you stick with recipes from tested and approved sources and follow them to the letter you'll have no concerns about safety.

This particular book requires evaluation of each individual recipe before use. Not only because the author has no background in food sciences but she and offers no info on any safety testing that may have been done. So they are use-at-your-own-risk recipes.

Dave

In the Salsa recipe, wouldn't the use of 100% vinegar make it safe? Thought I'd read that here. Of course I am getting old and mixing things up sometimes.