The answer is not what people usually want to hear…but the trouble with canning your own salsa recipes is that most recipes contain low-acid ingredients, and low-acid foods need to either be pressure canned or properly acidified by the addition of a strong acid (like lemon juice or vinegar) for boiling water canning. Either way, a process time needs to be determined for any particular recipe to ensure that spoilage or sickness-causing microorganisms will be destroyed (this time varies based on qualities like pH, solid-to-liquid ratio, size and shape of jar, etc.).
So then, we cannot recommend that just any homemade salsa recipe be canned. That’s why we have a variety of carefully tested salsa recipes for you to choose from. Safety first, but also quality, were given priority in developing these recipes, so we hope you will find at least one that you like.
If the idea of following a recipe exactly is tough for you to swallow, then, well, you might want to consider taking up cooking instead of canning, but for now, you might also enjoy playing with our Choice Salsa recipe. This recipe was developed to allow for a great deal of flexibility – you can use any variety of onions and peppers so long as you use a total of 9 cups diced onions and/or peppers per batch. The only other ingredients you need are 6 cups chopped tomatoes, 1½ cups bottled lemon or lime juice, and 3 teaspoons canning or pickling salt. Remember to enjoy some fresh and refrigerate jars after opening!