Canning Salsa Recipes

Clostridium botulinum is a bacteria which produces a deadly toxin that can cause death or severe damage to the central nervous system when consumed in even small amounts.

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 when to ensure that they contain enough acid to be processed safely in a boiling water canner.