This may be the wrong place for this - Please redirect me if it is...but I altered a well tested peach salsa recipe (for water bath canning) taking out 1/4 cup of green pepper and 2 Tblsp honey, but adding about 1/3 cup balsamic vinegar, a splash of brandi, and lots of extra lemon rind and bottled lemon juice. The peaches were under ripe so I cooked them for quite a while. It turned out to be more of a relish actually...my thinking was that since I was adding plenty of acid I couldn't really go wrong.
It tasted great as I was putting it in the jars - but now in retrospect I am wondering if the changes I made could compromise the safety of the recipe (and anyone who eats my salsa!!). Does anyone know a lot about canning?