Homemade salsa can be kept fresh for up to one year through canning.
Canning salsa for later use is an excellent way to make sure you have your favorite homemade salsa varieties all year, even when tomatoes and other necessary ingredients are not at their best. However, you must make sure that your salsa has enough acidity to prevent serious illness when storing salsa for long periods of time. While lemon juice and vinegar are commonly used for the same purpose, citric acid can be used to add acidity as well with the least amount of flavor impact.
Instructions
1. Combine all of the ingredients for your salsa in a large, non-metallic mixing bowl and stir to combine with a wooden spoon.
2. Transfer the mixture to a large saucepan with a tight-fitting top and bring it to the boil for eight to ten minutes. Remove the saucepan from heat and allow it to cool for ten minutes.
3. Measure the salsa in a large measuring cup or container. Add 1/2 tsp. liquid per pint of salsa.
4. Fill your canning jars with the salsa to the desired levels. Add the jar rims and lids and make sure they are securely in place.
5. Place the jars in a large saucepan or stockpot and cover with cold water by one inch. Bring the water to the boil and process for 15 minutes.
6. Store the jars in a cool, dark place before opened, and in the refrigerator for up to 14 days after opened.
Tags: make sure, citric acid, large saucepan, , your salsa