Originally Posted by
huskerfan
I have a recipe for a Salsa from a local restaurant that was in our City and closed down a few years ago. It makes a gallon at a time, just curious if anyone knows if I could can this so it would keep better than having that amount in my refrigerator? Thanks for the help!
I am pretty sure freezing salsa would make it watery much less taking away the flavor. You best way is to can them like another member stated.