Canning Salsa
 

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!

My kids make salsa all the time and can it. My canning book says to process 15 minutes in a hot water bath. (water is boiling, put in jars, bring to boiling again, then start timing) Good luck!

Thank you for the help...have a great day!

Be sure to check the official instructions.

http://nchfp.uga.edu/publications/pu...ions_usda.html or the Ball Blue Book

Salsas usually need pressure canning because of the peppers and onions. I can quarts at 10 pounds pressure for 30 minutes, pints for 25 minutes.

I'm not sure if they freeze well, but that might be another option.

I do not use a pressure canner and have never had a problem canning salsa using the hot water bath. Just be sure that each jar seals and store in a dark cool place. Lucky you, having a restaurant recipe. Would you be willing to share?

Sure you can. It can process it in a hot water bath or in a pressure canner. Yeah, if you decide to share the recipe, I'd like to have it too!

I'd love to have the recipe for salsa too. I really do not care for the canned Salsas in the stores. Always a twang of something in them that I don't like. Why not try to make my own? At least I will know what is in them.

My sister cooks up her salsa and freezes it. I don't can anymore ( not for just one), but I do a lot of freezing for the winter months and it works out just fine. Edie

Freezing Salsa
 

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.

Would you care to share the recipe?