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ISO: regarding substituting low acid veggie for another

Misc.
I'm sorry if I'm being a pain Just want to make sure that when canning (say salsa, marinara) I CAN substitute say carrots for peppers or squash instead of peppers SAFELY. Since they are all low acid. As long as I use the same amount and don't increase the ratio of low to high acid?
Please confirm.
Thank you in advance.
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