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Seeking advice on adapting salsa recipe for canning

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Here's my standard salsa recipe. I often go heavier on the cilantro and onion and sometimes lighter on the lime. What changes should I make to this recipe if I want to try canning it? I'd also like to make larger quantities at a time.




4 tomatoes, diced

1/4 c minced onion

1/2 c chopped cilantro

4 cloves garlic, minced

1 serrano pepper, minced (I often sub whatever hot pepper is available)

juice of 2 limes

2 tsp salt





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Unless you are going to use a pressure cooker, I would not suggest tinkering with a recipe because tomatoes are kind of borderline in having a high enough acidity to can and so if your other ingredients get your acidity too low, you could have major safety issues.


I have canned "traditional salsa" from freshpreserving.com and it is fabulous and similar to your recipe. I have also done the "roasted tomato and garlic" from the Williams Sonoma canning book and it rocked.

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