I don't mean to butt in or put a dent in any one's canning efforts - but - Salsa is a very tricky product and can be risky if not made according to tested recipes. I have done quite a bit of research on it. Here are a couple of links from two different Universities that have tested recipes. Please be careful with making up recipes.
http://www.uga.edu/nchfp/how/can_salsa.html
http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf
This is the cautionary message that I have come across more then once when it comes to making and canning Salsa.
IMPORTANT
The only changes you can safely make in these salsa
recipes are to substitute bottled lemon or lime juice for
vinegar and to change the amount of spices and herbs.
Do not alter the proportions of vegetables to acid and
tomatoes because it might make the salsa unsafe.
Hope this is helpful.
Sandee
http://www.uga.edu/nchfp/how/can_salsa.html
http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf
This is the cautionary message that I have come across more then once when it comes to making and canning Salsa.
IMPORTANT
The only changes you can safely make in these salsa
recipes are to substitute bottled lemon or lime juice for
vinegar and to change the amount of spices and herbs.
Do not alter the proportions of vegetables to acid and
tomatoes because it might make the salsa unsafe.
Hope this is helpful.
Sandee