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shallowdeep -> RE: Canning homemade salsa (12/2/2008 11:31:08 PM)
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This post mostly echos what celticlord2112 already said, but it bears repeating. In short, the site is being prudent, not paranoid, in pointing out the risks of improper canning procedures and recipes.
My mom enjoys canning fruits but, with a degree in bacteriology, she refuses to can salsa or other potentially higher pH foods. Without the means to carefully control and monitor pH and temperature there is a nontrivial risk of botulism. That is not to say it will generally result in problems (there are only a few tens of foodborne botulism cases in the US each year, albeit almost all from home canning, according to the CDC), but I don't personally see salsa being worth the risk as the consequences can, quite literally, be deadly.
Should you decide to try it anyway, use a recipe with lots of acid (from lemons, vinegar, or citric acid) and impress on the recipients the importance of discarding the salsa if the jar exhibits any sign of pressurization or broken seals - even if it smells and looks fine. You may also advise them to boil the salsa for ten minutes (more at higher altitudes) before serving it to be safe. The already mentioned USDA Complete Guide to Home Canning is worth a read and has some approved salsa recipes and canning procedures near the end of the section on tomatoes.
With regards to a pressure canner, it is not absolutely necessary for properly acidified salsa, but a longer processing time will be required for boiling-water canning - which may reduce the quality and nutrients versus pressure canning.
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ATTENTION: For all the dominant types mentioning their enjoyment of "canning" submissives in their profiles, please be advised that the USDA does require use of a pressure canner for all meats.
[edited to add levity]
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