adding acid to salsa
Thank you for your important question. Yes, salsa must have acid (vinegar, lime juice, lemon juice) added to it to make it safe for canning. If acid is not added, there would be a potential for botulism to grow since the ingredients are mostly all low-acid foods. You may find some great canned salsa recipes in our "Salsa Recipes for Canning" publication available at:
If you do not like the acid in the salsa, you may freeze it or eat it fresh.
Thanks for contacting Ask an Expert. Oregon State University Extension Service also has a Food Safety and Preservation toll-free Hotline available July 14 – October 17 (Monday – Friday, 9:00 a.m. – 4:00 p.m.). Please feel free to call 1-800-354-7319 with any food safety or food preservation questions.