Hi all. Did this salsa recipe today and had read up quite a bit before to make sure I didn't do anything stupid. Still, wanted to make sure now that it's in the canner that I actually did not do anything stupid! :P

1. Around 30 % of my tomatoes were green. I've understood it that they are more acidic so they should be even more safe, right?
2. I didn't peel the green ones because it's freakin impossible. The peel removal is mostly for the texture anyway right?
3. I used another kind of pepper than Jalapeño's, namely Cayenne Long Slim. Shouldn't do any difference for safety right?
4. I used only about 65 % of the pepper than in the recipe because the heat of cayenne long slim is crazy. Peppers are not acidic, so reducing them should be fine right?
5. I didn't peel most of the peppers either because of the same reason as the green tomatoes. Didn't peel last year's chili peppers either (because that recipe never told me to) and didn't have any problem with texture of the peel that time...

That's about it. I should be fine right?