Wellllll ;) it has no measured amount of ingredients for that 1 cup of acid (1/2 vinegar and 1/2 lime) so no way to tell if it is safe proportions for BWB processing, but to me it sure sounds like alot of stuff for 1 cup of acid.

But then I am from the use-only-tested-recipes school of canning ;) so likely others will disagree with me. That's ok as different levels of risk are acceptable to different folks.

I'd prefer washed fruit tho I don't have any problem with the less-than-perfect fruits assuming they were well-trimmed of the less than perfect parts first.

Bottom line, I'd probably keep some in the fridge to use fresh but not save the rest. I tend to do that with gifted items when I don't know or don't like their methods.

As an alternative, I wonder if you couldn't re-process your jars in a pressure canner? Dump it all out, reheat, re-can, and re-process under pressure. Possible??? Wait to see what others have to say.

Dave

Well, I called my Extension Agent and she said that I could either reprocess after adding 2T lemon juice to each pint, or freeze, since it had been less than 24 hours. So, I stuck the whole lot in the freezer. Does this sound ok to everyone?

I think you are better off freezing the salsa. There are safe tested recipes available here for canning:

Here is a link that might be useful: Safe salsa recipes.

As recipes are updated, Extension agencies, Ball, etc. are moving to measure by cups or weight, which are more accurate and predictable. It's really difficult to determine the safety of a recipe that uses terms like "small," "medium," "large" as individual perceptions of size can differ.

Carol

Thanks everyone -- yes, I am sticking to tested recipes from now on. Luckliy I just bought a new chest freezer and have plenty of room!