Originally Posted by
peaceandjoy
I decided to can salsa this year. Canning is a little intimidating to me bc of the fear of food poisoning. So when a recipe says something like, 4 peppers, etc., it really bugs me! There's a required level of acidity and I'd like at least a volume measurement - if not a weight. Any produce can vary so much in size that saying a number of anything is useless.
Your acidity level comes from the tomatoes. Peppers are very close to neutral.
bkay