When working with canned salsa recipes special care is required because there is a health risk if not done properly. Because of the bacteria which grows in improperly canned food, the central nervous system can be damaged, and even death can result in the worst case, when this bacteria is consumed in small quantities.
Since most salsa recipes contain a mixture of low-acid foods such as onions and chiles, an acid such as lemon juice or vinegar must be added to prevent the growth of this bacteria. Special care must be taken to ensure that they contain enough of this acid to be processed safely in a boiling water canner.
When following canned salsa recipe instructions, make sure to follow them exactly. Use the amounts of each vegetable listed in the recipe and add the amount of vinegar or lemon juice listed.
Do not can salsas that do not follow these or other research tested recipes. Remember that you always have the option of freezing or refrigerating the salsa.
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