1 hour ago, Smithy said:It turns out that two of the salsa jars didn't seal properly. I know I could have reprocessed them and maybe gotten them to seal, but I've simply put them in the refrigerator instead. We'll go through them quickly enough that I'm not worried about their going off.
That leads me to a question, however: with all the acid (vinegar) and the canning salt in this stuff, is there really a need to worry about it developing pathogens if it stays out of the refrigerator?
All I can tell you is that I have had commercial brands that got lost at the back of the fridge and developed mold. They had been opened, though. But if your jars aren't properly sealed then they are, in a way, already open, right? 🙂
I haven't canned my own salsa for several years, but didn't have any problems with unsealed jars or else I would have refrigerated them.
