I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK).
The one catch is that it calls for red jalapenos, but I could only find green. I am wondering if it will be a problem to substitute; I am not an experienced canner, and have read various warnings about not deviating from the recipe for safety reasons. I guess my concern is that the green ones might have a different pH due to chemistry changes during ripening.
Will substituting green for red create any food safety issues? Extra credit for a reference. (Note that this question is primarily not about the flavor difference, though feel free to leave a comment.)