While I can’t answer your exact question, I can suggest that you can always loosen the lid and freeze the full jars rather tha throw them out. You can screw the top back-on after freezing.

Oh man, that's not a lot of acidity for that many low acid vegetables. I agree with kate, you could freeze it, or maybe turn it into a cooked enchilada type sauce. The CFHFP says that you should boil the product for 10 minutes to deactivate the botulism spores, although it won't help with other food borne pathogens.

The problem with salsa is that it is eaten right from the jar, without any additional heating or cooking and so you don't have that extra step for safety.

Truthfully, I think Kate has the best idea, freeze it.

Annie

I was thinking the same thing. Ive actually eaten 1 jar so far before I realized. I will pop them in the freezer and boil them before using them. I appreciate the feedback!

I'm glad you decided to freeze the salsa, no sense wasting all that produce and your work!

I see the error in your "original" recipe, I looked on the Ball site, the Tomatillo Salsa Verde seems to be what you made. I switched the measurements to U.S. customary and the vinegar required is double what you posted. It's crazy, because 125 ml equals 4.2 oz/1/2 c, but the US directions say 1 cup......??

Annie is right, 1/2 c is not enough for all those low acid ingredients.

Tomatillo Salsa Verde

• 5.5 cups tomatillos (chopped. 5.5 cups / 2 lbs, measured after prep)
• 1 cup onion (chopped . 1 cup / 6 oz, measured after prep)
• 1 cup chile peppers (chopped fresh hot green. 1 cup / 5 oz, measured after prep)
• 4 cloves garlic
• 2 tablespoons coriander (aka cilantro. Fresh. Finely chopped (measured after prep)
• 2 teaspoons ground cumin
• 1/2 teaspoon salt (OR non-bitter, non-clouding salt sub)
• 1/2 teaspoon chile flakes
• 1 cup white vinegar (5% or higher. 1.2 cup / 4 oz. See NOTE about vinegar below.)
• 4 tablespoons lime juice (50 ml / 2 oz)

Metric - US Customary

Good grief! I kept reading and looking on the Ball Healthy canning page and I find more puzzling information:

Vinegar note

The Ball / Bernardin Complete recipe and the Ball Blue Book recipe, identical in all other ways to the Bernardin Guide recipe, calls for only 125 ml (½ cup) of vinegar. Bernardin calls for 250 ml (1 cup).

It must be because tomatillos are higher in acid.

Someone commented that they made it with the 1 cup measure and they felt it tasted like pickles.

Interesting.....So if I had done the pepper measurements correctly would the 1/2 cup be sufficient you think? It makes me question the entire recipe now. I did only use 1/2 cup of vinegar.

Also, these were made, probably, a month or so ago. Still ok to freeze then boil you think?

Also, here is the recipe I used. This is on the ball site but does not come up now in the recipe search....confusing.... https://www.ballmasonjars.com/tomatillo-salsa.html

This confusion about the recipe is troubling to me, especially since an almost identical recipe on the NCHFP uses a cup of lemon or lime juice! I found this on their website:

"Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa."

I think I will take a pass on recipes for salsas from the Ball websites! As to your already canned salsa, I don't know, it's hard when you have already invested time, energy and produce into something.

Yes, I'm kind of thinking the same! I will use this NCHFP recipe next time. I'm sure it will be just as good!