Is PH the most important thing when canning salsa?
So for instance if i make a salsa recipe with cherry tomatoes and test the acidity after its cooked. Does that make it safe to can as long as the acidity is correct? Is that possible? I intend to follow a recipe but i have mixed my cherry and regular tomatoes together so im not sure the acidity will be correct off gate. So if i test the ph after cooking and it stands correctly i should be safe to can it right? And if its not can i add something to make it more acidic or does that make it unsafe?