Q&A for How to Can Salsa

Yes, you need to have a rack on the bottom to keep the jars from touching the bottom of the pan, because that will cause them to get too hot and crack. The jars have to have at least 2 inches of boiling water over their tops the whole time they are boiling.

Yes, I use lime juice instead of vinegar all the time, I prefer it that way.

Yes, you can add cooked sweet corn into this dish, and you don't have to pressure can it. Just store it as you otherwise would.

Jars can be found in the glass storage or cooking section in your local supermarket. They can also be ordered online.

Yes, you do, since this helps to preserve the salsa properly and safely.

An unopened jar of salsa stays fresh in the refrigerator for one to two months.

Typically one year if canned and sealed properly. If not, then it needs to be refrigerated (length of time when refrigerated has already been answered).

Absolutely, as long as the seals have set properly. With a proper seal, and if you washed the tomatoes and other ingredients to ensure there's no bacteria, it'll easily last over a year without refrigeration.

Yes but adding the paste will alter the flavor a bit. You might prefer to use a bit of guar gym. You can also strain off a bit of the juice and can it separately. And it can be used to add to soups to thicken it a bit more before cooking.

No! You must use a big enough pot to full submerge the jars and have 2 inches of water on top of them.

Yes, you can. You may need to strain them, depending on what consistency you want your salsa to be.