Water bath or pressure for salsa

[dragqueen]

What's the better canning option for salsa? Planning to ship to my sister in Phoenix from Salt Lake and I want this to be perfect. Should I water bath can or do pressure canning? Which is gonna preserve it better?

 

[Master Yi]

What's the better canning option for salsa? Planning to ship to my sister in Phoenix from Salt Lake and I want this to be perfect. Should I water bath can or do pressure canning? Which is gonna preserve it better?

Since salsa is low-acid I'm pretty sure you should go for pressure canning! It's gonna preserve better And also longer shelf life since Salt Lake to Phoenix is quite a long distance

 

[Can.ella]

Go with pressure canning when adding low acid stuff like peppers or onions, it's the safest bet but if it's mostly tomatoes and you use enough vinegar or lemon juice, water bath works fine too.

 

[LidLocker]

That's solid advice. I found myself in a similar spot last year when I whipped up a huge batch of roasted pepper salsa for my cousin in Texas. I decided to pressure can it because I packed it full of onions and peppers. I'm really glad I did, it held up perfectly during the trip and tasted just as fresh months later. If you're mostly using tomatoes and increasing the acidity, a water bath canning should be fine. But for salsas with a mix of ingredients, I'd recommend playing it safe and going with pressure canning too.