In a sixteen ounce jar of salsa, there will be between 1/4 and 1/2?æteaspoons of citric acid. This depends on the manufacturer of the salsa and the ingredients contained within.
The recommended amount of citric acid to add when canning tomatoes for optimal preservation is 1/4 teaspoon per pint jar.
depends on the jar
That depends on the size of the jar.
500kg
yes, but don't freeze it in the jar.
Salsa can last up to 2 months past the epiration date. Note the jar of salsa must be un-opened.
Sounds like it may be off. Fling it out anyway, a jar of salsa is not worth the risk of making you sick.
Most salsa is fairly inexpensive. Brands with fancier ingredients might cost a bit more, but on average, a person could expect to pay less than $5.00 USD for a jar of salsa.
To determine how many jars of tomato sauce and salsa you can make, you need to consider the constraints of tomatoes and onions. A jar of tomato sauce requires 10 tomatoes and 1 onion, while a jar of salsa requires 5 tomatoes and some unspecified number of onions. Given that you have 180 tomatoes and 15 onions, you can create a combination of jars based on these requirements, but without the onion requirement for salsa, you cannot calculate the exact number of jars without that specific information.
Most salsa must be refrigerated after opening. Check the label and see if it states refrigeration is required. If it is throw it away if it has been left at room temperature or higher for more than 6 hours.
Jarred salsa is typically good for about 1 to 2 years before it expires, as long as it is stored in a cool, dry place and the jar is unopened.
Little blue numbers at the lowest part of the bottle - not on the bottom, but almost.