When canning salsa use only recipes provided by the United States Department of Agriculture (USDA) or your county Cooperative Extension office. DO NOT use recipes printed before 1988.
To be safe, all water-bath canned salsa MUST include the addition of vinegar or lemon juice.
Use ONLY the amounts of each vegetable listed in the salsa recipe, however:
You may change one variety or peppers for another to suit your taste.
DO NOT increase the total amount of peppers.
Spices, such as cilantro and oregano may be changed for milder or stronger flavors.
DO NOT change the amount of onion or garlic.
Tomatillos or green tomatoes may be subsituted for tomatoes in any recipe.
If a USDA or Cooperative Extension salsa recipe has not been used, a pressure canner MUST be used instead of water-bath canning. The salsa should be hot packed into pint or half-pint jars. DO NOT use quart jars. Process in a pressure canner 35 minutes at 10 pounds pressure, if using a weighted gauge or 11 pounds pressure with a dial gauge.
Untested salsa recipes may also be frozen or eaten fresh.
Sharing this information from:
MASTER FOOD PRESERVERS & SAFETY ADVISORS
WSU/Whatcom County Cooperative Extension
1000 N Forest Street, Suite 201, Bellingham WA 98225-5594
NOTE: The Master Food Preserver & Safety Advisor Program has been cancelled and therefore all the links they had have been deleted. You can click the link below to take you to the page. It shows links but they won't open.
Click here to visit WSU Whatcom County Extension Page
Click the link below for information from the University of Wisconsin on Salsa Safety
Canning Salsa Safely
Click the link below for information from the NC University on Salsa Safety
NC State University on Salsa Safety
Click the link below for tons of good information from the NCHFP on Salsa
NCHFP Salsa Information