Salsa Recipes for Canning
Publication Number: PNW-00395
Author/Sponsor: Roxie Rodgers Dinstel
Most salsa recipes are a mixture of low-acid foods, such as onions and peppers, with acid food, such as tomatoes, and are appropriate for boiling water canning only if the level of acidity is adequate to prevent the production of the botulism toxin. This publication contains recipes that have been tested under laboratory conditions to ensure that they contain enough acid to be processed safely in a boiling water canner.