In making salsa, is it safe to simply put the salsa in canning jar & then process with a hot water bath for 30 minutes? Or, does the salsa need to also be kettle cooked for 20 minutes and then placed in the hot water bath for the canning process?
Douglas County Oregon
For a salsa to be safe to can, you must start with a recipe that has been tested to ensure that the acid level of the combined ingredients and the thickness of the final product will result in a safe product. Those things will also determine how long the product should be processed. All of the tested recipes I have seen published include the step of hot packing, which is fully cooking the ingredients before packing them in the jars. If the contents are not hot packed, it would take much longer for them to heat through during processing. Tested recipes are available from several sources including these:
Hope this helps,