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IntermediateAllow preparation, processing and 12–24 hours cooling

Tested Choice Salsa Canning Guide

Use NCHFP Choice Salsa with its permitted pepper-and-onion choices, standardized bottled citrus juice and half-pint or pint processing schedule.

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Workflow

  1. Open the complete Choice Salsa recipe

    Choose half-pint or pint jars. This recipe has no quart processing schedule. Plan the amount of prepared tomatoes and the combined onion-and-pepper quantity before shopping.

  2. Prepare and measure the vegetables

    Peel, core and seed tomatoes as directed. Dice the other vegetables to the source’s sizes, then measure. Vary the pepper and onion choices only within the recipe’s permitted combined quantity.

  3. Add the specified bottled juice and cook

    Use commercially bottled lemon or lime juice exactly as specified; do not substitute vinegar or bottled key lime juice. Follow the source’s boiling and simmering steps.

  4. Fill and process the allowed jars

    Leave ½-inch headspace, remove trapped air and finish the rims and lids. Process hot half-pints or pints for the elevation-specific time below, then cool undisturbed and check seals.

    Canning Recipe Headspace Lookup

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Recipe

Measure

Acidify

Process

Reference Materials

Keep the tested preparation and proportionsStandard

Choice Salsa uses 6 cups prepared tomatoes, 9 cups combined diced onions and/or peppers, and 1½ cups bottled lemon or lime juice, plus the recipe’s salt. Read the full source for preparation, cooking and permitted choices.

Choice Salsa: half-pints and pints onlyTable

Hot pack; ½-inch headspace. Do not invent a longer quart schedule or thicken the salsa before canning.

ElevationHalf-pint or pint
0–1,000 ft15 min
1,001–6,000 ft20 min
Above 6,000 ft25 min

  • Customize at the table

    Add extra fresh herbs, thickening or other ingredients after opening.

  • Make measuring visible

    Use separate bowls for measured tomatoes and the combined onion-and-pepper portion.

Safety Notes

  • Wear suitable gloves when preparing hot peppers and avoid touching your eyes.
  • A taste test cannot verify acidity or a preservation process.

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