Been considering canning homemade salsa for a long time and will take the plunge...
I don't want to use a Ball proven recipe. Where's the fun in that?
I see the recipes that are out there but they are always for large quantities which I can't wrap my head around since I haven't done that amount yet.
Below is my recipe. It results in about 1 1/2 pints at most. Is that enough vinegar to make it safe to can? Is there a particular pH level to look for so I could just test it until I hit that number? Any help is appreciated!
Here's my recipe:
12 tomatillos (maybe 1 1/4 - 1 1/2 lbs)
2 roma tomatoes
3 fresno peppers
1 clove garlic
1/2 cup white onion
1/3 cup cilantro leaves
1 tsp salt
1 tsp cumin
2 Tbs apple cider vinegar
3 tsp canola oil
Char the tomatillos, tomatoes, and peppers on the grill. Peel the tomatoes. Saute the onion and garlic in 1 tsp canola oil until semi soft. Combine all ingredients (except for the remaining oil) and pulse a couple of times to blend. Add the salsa to the remaining hot oil in a pan. Bring to a simmer and reduce heat to low for 20-30 minutes.
I've canned a lot of salsa but have no experience using tomatillos or fresno peppers. I add jalapenos to mine and have never added vinegar or oil. Hope someone else can help you.
I'd pressure can it just to be safe, I don't know what the acid content of tomatillos are but you've got a decent amount of other low acid items like the onion, cilantro and garlic.
But really for that small amount I'd just make it up as needed. I don't see the need for canning 1 jar.
I agree with rasputina that it's not worth canning such a small amount. If it's too much for you it looks like it would freeze well.
I emphatically think you should look at tested recipes to get a sense of how much acid is needed. 2 Tbs seems very low to me for a canned product. This is also a thick puree--it may require a longer processing time to get to the proper temperature. Check with your (or another's) County Extension office for some guidelines. You may to look at those in SW states,where tomatillos are more common.
I know Blue Book recipes can be dull, but this isn't like jamming, where there's a bit of leeway. I am not a big member of the food police when it comes to canning, but botulism is absolutely no joke. Botulism spores are in the earth and can come in on both the tomatoes and garlic--and probably the tomatillos. Normally this is not a problem because botulism needs a low-acid, low oxygen environment to thrive. Canning creates a low oxygen environment, and if your mix isn't acidic enough you could be asking for trouble.
I know someone who had botulism--it's not like a bad meal where you get sick and it's over. It affected her health the rest of her life.
The idea behind a Ball proven recipe is that is HAS been proven. The proportions and preparation (pressure canning if tomatoes are involved) has been tested to not only have the correct proportions of product to allow for long term taste preservation but also long term safety.
You can try it your way though. I notice you did not say your canning method would be water bath or pressure, so hope you would do pressure-canning. Pop open a jar in November and let us know how well your salsa was preserved: that the can lid was still pressurized, the texture of the vegetables remained as firm as when you put them in and the taste stayed just as bright and fresh. I'm particularly interested in the cilantro preservation.
That's the point of canning-to have the product remain just as tasty and edible through the months of "winter" when the vegetables used aren't fresh or available.
Another vote for pressure-canning that stuff. You say you don't want to do Ball-proven recipes, but if you're water-bath canning, you really have to follow tested recipes unless (ominous voice) you want to end up in the hospital. Dire, but true. :)
Now, you can get acid testing strips from canning-supply places, but I would honestly still recommend pressure-canning. In my experience, it makes a harder seal, gets more air out, and makes the stuff shelf-stable longer than water-bath canning. It's the only method I use for things other than jams and jellies.
What pressure canning does is raise the boiling boint of what you are canning to higher than the boiling point of water, which is 212 F. To kill botulism spores, the temp has to be higher than 240 F or the pH has to be <=4.5. Pressure canning requires much longer cooking times than the water bath, too. Not sure how good a tomatillo salsa would taste after being cooked for 40 minutes under pressure.