Wanting to can some salsa

[southernvaughan]

I've been making some good fresh salsa lately and would like to can some of it. I was going to get a jar sealer for my vacuum sealer. Will this work if I sterilize the jars and lids? Or will I need to get my salsa up to a certain temp and just can it traditional style? I'm trying to avoid cooking my salsa because it will change the flavor and texture and I e got it right where I want it!

[ransco33]

Are you using fresh tomatoes for the salsa? If so, do you mind sharing the recipe? I've been looking for a good recipe for fresh tomatoes for summer time.

[levi127]

[donia]

There will be an approved (FDA) course for canners of acidified canned foods (sauces, pickled vegetables, salsas, etc) March 6-7 at the Rankin County Extension office.
Thank you,
Juan Silva and Anna Hood

i don't know if you want to pay $250 to learn how (certified when it's over), but just think... you could be ms ducks' resident canning guru!

if you want more info, let me know and i'll email the .doc registration form and course info.

[Rowdy53103]

[chance]

I will put up between 36 and 48 pints of salsa a year. I use fresh tomatoes, onion, jalapeno pepper and carrots in my salsa. I always use a hot water bath for canning. I have never lost one pint due to spoilage and I make enough to last us for 12 months. The only danger with hot water bath canning is jar breakage. This is due to two factors. Jars ratting against one another during the process or overfilling.

[bustercat64]

I make my own relish and salsa but both are cooked not fresh. My wife came home last year with one of those packages from wal mart that is in the canning section, it turned out better than I thought but it calls for a lot of tomatoes. I will do it again this year but I will be adding peppers.