Salsas are a great addition to the home canners arsenal. Unfortunately, improperly canned salsas have been implicated in more than one outbreak of botulism poisoning. Those outbreaks have been tied to cooks making up their own recipes or unsafe changes in tested recipes. With over fifty lab tested recipes, from reputable sources to choose from, most canners should be able to find a recipe that fits their tastes. If not, consider eating fresh or freezing your salsa for up to one year.
Check out ‘Burning Issue: Canning Your Own Salsa Recipe’ at: https://nchfp.uga.edu/publica.../nchfp/factsheets/salsa.html
For information on home canned salsa ingredients and recipes, check out: https://nchfp.uga.edu/publications/uga/sensational_salsa.pdf
Original source can be found here.
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