Just about this time every summer we start getting calls about salsa. Salsa is one of those foods that brings out the creative side of people. It is not uncommon to get questions about how long to process the salsa recipe they just created, or the salsa recipe they got from a friend. Our answer is always the same. It is important to use a tested recipe when canning homemade salsa. The ratio of low acid vegetables (tomatoes, peppers, onion, and garlic) to acid (lemon juice, lime juice, or vinegar) has not been calculated in a non-tested recipe. Tested recipes contain enough acid to prevent the growth of the botulism bacteria and provide a safe product that can be enjoyed straight from the canning jar. Non-tested recipes may be safe but there is no real way to know that in advance of eating the salsa. The risk of botulism poisoning is not known but the result of the illness can be death or prolonged illness. NO salsa is worth that risk.
You can safely freeze any salsa recipe you can devise so we advise callers to freeze salsa recipes of their own creation instead of canning. We have a number of tested salsa recipes and we are happy to share them with you. Contact us at AnswerLine for these recipes.