The best way to ensure your canned salsa is safe and delicious is by following a reliable and tested recipe. Using a home canning recipe ensures that the food you are canning has the proper level of acidity to prevent growth of harmful bacteria. Salsa is a high acid food, and can be safely canned using the boiling water bath canning method.Source :https://www.mrswages.com/how-to-can-salsa/
To start, prepare a canner with a rack and a pot of boiling water. Sterilize your canning jars and lids by immersing them in the boiling water for 10 minutes. Once the jars are sterilized, remove them from the pot and dry them thoroughly.
From Garden to Jar: Mastering the Art of Salsa Canning with Mrs. Wages’ Expert Tips
Next, pour your freshly cooked and seasoned salsa into the clean and hot canning jars, leaving 1/2 inch headspace. Wipe the rims of the jars, then place a clean cap on each one. Screw the caps on tightly and process your jars for 40 minutes (pints) or 20 minutes (quarts) in the boiling water canner.
When the processing time is up, turn off the heat. Remove your jars from the canner with a jar lifter and set them on a towel on the counter to cool. Listen for the “pop” sound as the jars begin to seal. This is a sign that they are properly sealed and will remain safe to store in your pantry or cupboard for up to 1 year.
If your jars don’t seal, the liquid may have not reached a high enough temperature or the lids could have been opened too soon after removing from the canner. You can still enjoy your homemade salsa by placing it in the fridge, or adding a little more lemon juice to the jars and re-canning them.