Making and canning homemade salsa is a great way to use up an abundance of fresh summer tomatoes, but only some recipes are appropriate for canning. Always be sure to look for recipes where the salsa is cooked before it’s canned (cooking helps kill germs and prevents spoilage and foodborne illness) and then follow the instructions in the recipe exactly. Sterilizing the canning jars and lids, cooking the salsa for the correct amount of time, and then cooling and storing the jars properly are all important factors in making your recipe delicious and safe to eat.
If you’re looking for a few recipes to help you get started, there are a number of wonderful resources available online. Whether you’re looking for a shelf-stable tomato salsa or a tomatillo salsa that will last in your pantry for up to a year, you can find the recipes and guidance you’re looking for at the following sites:
More on Canning Salsa Safely
More on canning homemade salsa
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.