This implies a "fresh" salsa. Is there a recipe with instructions for hot water bath preserving? (aka, how long). I've canned tomato salsas but would like to preserve corn and black bean salsas as well.
I'm thinking you would need to use a pressure canner for this - I'm not sure it has enough acid in it for a water bath canner.
Online Community / Field Editor Manager
Feel free to reach out to me anytime!
PM me here, find me on Facebook or email me sue.stetzel@RD.com
Proudly serving as a Taste of Home Field Editor since 2009.
© RDA Enthusiast Brands, LLC 2015