Red vs green jalapenos for canning 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.)
One difference you'll find is that the sauce is not as hot with the green jalapeños, because fully mature red ones have more capsaicin.  However, spiciness does not affect their preservation qualities.

Mature, red peppers have a slightly lower pH than green peppers(paper behind paywall, sorry) -- about 1.0 points lower.  However, both are still considered low-acid foods that require additional acidifying (usually using vinegar or lime juice in salsa) in order to be canned safely at atmospheric pressure.  I wouldn't expect the difference in pepper acidity to have much of an effect on the final recipe in a salsa that is primarily composed of tomatoes, so I wouldn't adjust the acid in the recipe.