This is unfortunately a common problem when one tries to double or triple recipes. And why it is generally not recommended to do it without detailed notes like re-writing the entire recipe first and then triple checking the math. ;-)

In this particular case IMO you are safe but not just because of the reduction in onions. Not only is their pH quite different but the onions contain much more free water and that alone can be a pH issue.

IMO what saves you in this case is the use of the bottled (I assume) lemon and lime juice since they are so much more acidic than the vinegar called for in the recipe.

Just my personal opinion and I wouldn't encourage doing this again but I'd be comfortable eating it.

Dave

Good news! Thank you Dave! You are correct, I use bottled lemon & lime juices. I remember reading that they are more acidic than vinegar, so I’m glad that works in my favor.

thanks for the reminder to retype the recipe!!!! Makes sense, but I didn’t do it and as a result made a dumb mistake. :( I will do that now. I will be making another double batch either this week or next and I don’t want any more goofs. Thank goodness I don’t have to throw anything out. :)

I agree that it should be safe with the reduction in onions to offset the increase in peppers.

I've made 2 batches in one canning session but I always mix and cook each batch separately simple for the fact that the cooking time would not be the same for a double batch and my pot would be nearly full to the brim on a double batch. My BWB canner will also only hold 7 pints at a time so the second batch would either sit in the pot reducing down more or sit in the jars cooling down until the first batch finishes processing. Also, my roma tomato strainer can only do so many tomatoes before I need to clean out the screen.

I also agree that it's fine, but I'm going to credit the combination of the reduction in onions and the use of the more acidic citrus juice(s) in place of vinegar.

Yes, this kind of thing often happens when increasing a recipe, but it seems that you're probably OK on it.

Enjoy the salsa.

Annie

Thanks for all of the comments. I am so relieved it is OK. It is great salsa, thanks so much for sharing your recipe, Annie!! Can you tell me how small you chop the peppers and onions? Are they supposed to be about 1/4” size? I found a comment somewhere that suggested 1/4” is appropriate for “chopped” vegetables, while diced is about half that size. Does this sound correct to you?