Hi all,
I'm pretty certain the answer is a big fat NO on this, but figured it was worth asking :) I'm new to canning, and have only made pepper jellies so far.
I make a salsa sometimes, usually just in a bowl and keep it in the refrigerator. I don't think this would be safe to can, but if it is, I'd love to make a big batch to have on hand instead of having to make it whenever I want it.
Ingredients
2 cans rotel diced tomatoes
1 red bell pepper
7-8 small sweet peppers (the mini bell peppers that come packaged)
1 onion
can of corn (with liquid)
can of black beans (rinsed)
garlic (would garlic powder be safer?)
lime juice (amount can vary, if canning this is safe I'd use the amount recommended)
cilantro
cumin
cholua hot sauce
Again, I am new to canning, so I know there's a lot of safety aspects to take into consideration; I know tomatoes can be tricky, but maybe canned tomatoes are safer? I only water-bath can, so something tells me this delicious salsa that I usually make and eat out of the fridge over a couple of days would turn into a giant vat of botulism, but you never know until you ask the experts :)
If that's the case, I'll just make the salsa recipe from my Ball book and call it good.
Submitted April 05, 2017 at 09:30AM by agapornis http://ift.tt/2nI7dFG Canning
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